Why Sourdough?

While sourdough bread contains gluten, some people with gluten intolerance or sensitivity find that they can tolerate sourdough bread better than other types of bread. This is because the fermentation process used to make sourdough bread breaks down some of the gluten, making it easier to digest.

During the fermentation process, bacteria and yeast feed on the sugars in the dough and produce lactic acid. This acid helps to break down the gluten in the dough, making it more easily digestible. In addition, the longer fermentation time of sourdough bread allows for more complex carbohydrates to be broken down, which can also aid in digestion.

It's important to note that not all sourdough bread is created equal, and the level of gluten breakdown can vary depending on the specific type of flour used, the fermentation time and conditions, and other factors. Some commercial sourdough breads may contain added gluten or other ingredients that could cause issues for those with gluten intolerance or sensitivity.

If you have gluten intolerance or sensitivity and want to try sourdough bread, it's important to start with small amounts and see how your body reacts. It's also a good idea to choose sourdough bread made with high-quality ingredients and a longer fermentation time, as these are more likely to have a higher level of gluten breakdown.

In conclusion, while sourdough bread does contain gluten, the fermentation process used to make sourdough can break down some of the gluten and make it easier to digest for some people with gluten intolerance or sensitivity. However, it's important to choose high-quality sourdough bread and start with small amounts to see how your body reacts. If you have celiac disease or a severe gluten allergy, it's best to avoid all sources of gluten, including sourdough bread.