Research on slow fermentation and gluten sensitivity
Some of my children are sensitive to gluten, but I have found that slowing down the fermentation seems to help with this. Currently, I am using Basil's Pain Au Levain recipe from Bread Alone, and getting good results with no special flours or esoteric ingredients.
Can anyone point me to any research that has been done on slow fermentation and sourdough and it's effect on the digestibility of gluten?
Thanks for any help you can give.
Gil at Full Quiver Farm