The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Research on slow fermentation and gluten sensitivity

full quiver farm's picture
full quiver farm

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

davidg618's picture

genome mapping of modern bread wheat celiac disease

and you will find a large number of scholarly references reporting findings related to your interest.

I found particularly readable from a lay point-of-view. However, There are more scientific NIH, .gov, and .edu references aplenty.

Although no immediate family members or myself have diagnosed celiac disease, or gluten intolerance I became interested in the the subject when recently reading:

The Art of Fermentation, by Sandor Ellix Katz which, as its name implies, is a broad-brush description of mostly home-rendered, food-related fermentations (some commercial too). The author's sub-title states: "An in-depth exploration of essential concepts from around the world." It's a New York Times best seller, but that's frequently negative incentive for me to choose to read a book.

One of the sidebars--there are many in the book--cites a blog, I. N. Cognito's Manifest, that posits an impassioned condemnation of the the "cooks", i.e. the modern bread industry, the culprits they having abandoned long fermentations. No corroborating references are listed, neither by Katz or in the original blog (I looked).

What I gained from scanning a few more scholarly discussions from the Google listing celiac disease and gluten intolerence are very complex, and not well understood phenomena. Some mention dough fermentation reducing the effects, but not eliminating them.

Nonetheless, I think you are on the right track to ease your childrens' discomfort.

Good luck,

David G

Goldengranny's picture

Here is a link to a scientific article, that details a study of long fermented sourdough, and the result that it had on the gluten content in the dough: