Interesting research article about the Gluten reducing qualities of Natural sourdough fermentation
Before I say anything this article should be taken as INFORMATIONAL ONLY!!!!!!. I don't want to imply that persons with Gluten sensitivity can consume breads from grains containing gluten simply because they have undergone a sourdough fermentation.
The following link details a study done in Italy showing reductions in Gluten, showing original gluten at almost 75000 ppm, reduced to 12 ppm after sourdough fermentation. It shows hope of new sources of nutrition, from sources such as wheat, rye etc, for Gluten intolerant persons.
The methods mentioned in this article are way beyond the home enthusiest, at least any that I know of.
I originally posted this in the sourdough section but thought it might be of some interest here.