The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Interesting research article about the Gluten reducing qualities of Natural sourdough fermentation

Wyatt's picture

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.

Yerffej's picture

A very informative article, thanks.  It confirms much of what I have suspected through first hand experimentation.


Stuart Borken's picture
Stuart Borken

Now I would like someone to help me with some ideas about lactose intolerance.  I won't go to France on a vacation because I think everything is made with milk and cream and cheese.  If I eat one piece of bread made with milk I want to die 4 hours later and that goes on for 2 1/2 hours.  The pills don't work.  The drops don't work.  Avoidance works.  Did you know that meat loaf is made with milk?  Italian meat balls are made with cheese and milk?  Many store bought breads use skim milk powder as a filler and dough conditioner?  Almost all pastries are milk and cream, sour cream and cream cheese based as well.  I bought a tuna sandwich at a chain take-out and had an attack 4 hours later.  I called corporate and asked if milk was in their tuna salad?  "No", they said, "But, if you had the tuna on whole wheat that is make with skim milk powder, the white bread roll is not make with any milk product so order that next time".

BMD's picture


Just some thoughts . . . I'm sure you have done your research.  Maybe you are already doing everything you can and you just have to stay away from places like France.  I do.  I eat very clean or I don't eat.  Have you been told that having a good flora balance helps digest dairy amongst many other benefits?  You need a very good probiotic and it will take months to get a colony growing, but it's one of the main reasons we tend to be 'allergic' to items.  You also have to not eat cane sugar or any other sweeteners like honey, dates, etc and the only one that doesn't promote yeast overgrowth in your colon and feed the bad bacteria in your colon is stevia.  It can have an aftertaste, but you will get used to it.  Plus it's available in many forms and has liquid flavors now.  Luo han guo is now coming available in some areas.  Stay away from grains as they are high in carbs - again, the 'feeding' of the yeast/bad bacteria.  Think protein and vegetables as your food sources - they are plenty out there. The last thing I can suggest when you are out and sometimes we choose to eat what we shouldn't and if it's just a now and then thing - activated charcoal works for some as it absorbs gas, etc in the digestive area ..... BUT, it absorbs nutrients also, so you don't want to use it on a consistent basis.  And I'm sure you are on a good digestive enzyme also?  Taking organic apple cider vinegar before meals and throughout the day is helpful in digesting - you can research on the internet.  Keeping your colon in working condition or getting it in a good working condition may lessen your reaction or even take it away.  I hope this helps some.

gerhard's picture

Yupper I will stop eating natural foods that my ancetors thrived on start eating stevia to keep those bacteria happy.


MangoChutney's picture

Just for the record, stevia is a natural substance, unlike artificial sweeteners such as Splenda.  Stevia is an extract of Stevia rebaudiana, a plant used as a traditional sweetener in South AmericaThe point of using it instead of sugar is not that beneficial bacteria need stevia, but that the less beneficial organisms thrive on sugar.

The flavor of stevia is apparently perceived by different people in different ways, similar to that of licorice.  Some people perceive it as bitter instead of sweet.  My husband and I are lucky, in that we perceive it as sweet and a little minty.  *smile*


gerhard's picture