There is a lot of information out there but it is easier to get information if you ask a question. It is also easier to get the information you need if you start by searching yourself using Google or the Search box here. Then you get enough information to figure out what questions you need answered.
I don't know what information you need so here are a few links where you can start looking for what you need. If you are newly diagnosed, you need to use any resources available to you such as your doctor, a registered dietician who specializes in this diagnosis and a diet to get you stabilized.
Its not me, in a chef and i have a customer with coeliac disease and he doesn't like the commercial gluten free bread or the flour. Iv read that sourdough is a possibility
celiac is celiac and gluten, no matter how its dealt with fermentation wise is still gluten and so long as the protein exists so does the problem, but the hoards of people without that specific and extremely rare disorder who still find themselves intolerant to gluten are certainly rumored to have a much easier time digesting a slow and thoughtfully fermented sourdough then they would a commercially leavened quick and dirty factory extruded loaf. Adding some low gluten flours such as rye sweetens the deal even more thought too much pumpernickel will introduce some gastric disturbances of its own.
There is a lot of information out there but it is easier to get information if you ask a question. It is also easier to get the information you need if you start by searching yourself using Google or the Search box here. Then you get enough information to figure out what questions you need answered.
I don't know what information you need so here are a few links where you can start looking for what you need. If you are newly diagnosed, you need to use any resources available to you such as your doctor, a registered dietician who specializes in this diagnosis and a diet to get you stabilized.
Here are the links.
http://celiac.org/live-gluten-free/
http://www.csaceliacs.org/celiac_disease_defined.jsp
http://www.glutenfreegigi.com/is-fermented-sourdough-bread-safe-for-celiacs/
Its not me, in a chef and i have a customer with coeliac disease and he doesn't like the commercial gluten free bread or the flour. Iv read that sourdough is a possibility
celiac is celiac and gluten, no matter how its dealt with fermentation wise is still gluten and so long as the protein exists so does the problem, but the hoards of people without that specific and extremely rare disorder who still find themselves intolerant to gluten are certainly rumored to have a much easier time digesting a slow and thoughtfully fermented sourdough then they would a commercially leavened quick and dirty factory extruded loaf. Adding some low gluten flours such as rye sweetens the deal even more thought too much pumpernickel will introduce some gastric disturbances of its own.
Those with gluten intolerance will handle sourdough better. But do not confuse gluten intolerance to coeliac. A coeliac cannot eat sourdough.