Free Glutamic Acid help please
My wife has developed an allergy/intolerance to free glutamates. I asked earlier about flours that did not contain malted barley, have found one and am now ready to get baking. Through my research I have found that when yeast autolyzes it releases free glutamates, I have also seen that bacterial fermentation can release glutamic acid. I understand that glutamic acid is naturally occuring and when it is bound to proteins and in a complex form it is proccessed safely and un noticed by the body. My question is when I stop the growth of yeast during the baking process will enough free glutamates occur to cause a reaction, I understand that different people tolerate different exposure levels but my wife is pregnant and we do not want to take any chances. I also have a secondary concern with using my active dry commercial yeast, have some of the yeast cells already begun to autolyze and release free glutamates, how much should I use, is freshness a concern? Would I be better off using my sourdough culture where the yeast is assisted by bacterial fermentation. This started about three weeks ago and she wants bread! Is it chemical leavening from now on, and how do I make a mich or baguett with that. Any advice, book recommendations, websites relevant would be greatly appreacited.