A lot of people feel as though they are bidding goodbye to an old friend when they have to make the transition to a diet that does not include gluten.
There is a wide selection of gluten-free bread available, but the majority of them fall short because of the variations in taste and texture between them and traditional bread.
People who want to stay away from gluten may find that they can eat sourdough loaves without any worries. Many people believe that the gluten that is found in rye and wheat sourdough bread is more easily digestible than the gluten found in bread that is created using traditional methods.
In the following piece, we discuss whether or not consuming sourdough while adhering to a gluten-free diet is a wise decision.
Is gluten not present in bread made with sourdough?
No, traditional sourdough bread does not qualify as gluten-free. Beyond Celiac does not advise people who have celiac disease to consume sourdough bread unless it is specifically marketed as gluten-free or has been prepared in a gluten-free environment at home using gluten-free starts and ingredients.
People who have celiac disease or a sensitivity to gluten may have heard rumors or read disinformation about sourdough bread being safe for them online. Some companies have even made the misleading claim that persons who suffer from celiac disease can consume their wheat-based sourdough loaves.
Even though the natural bacteria might make it simpler to digest, and even though the fermentation process might reduce the quantity of gluten, it still does not reach 20 ppm (parts per million) or less of gluten, which is how the United States defines gluten-free meals.
It is essential to keep in mind that damage to the villi may still be occurring even if a person with celiac disease does not feel any symptoms after eating sourdough bread produced from wheat.
In the event that you suffer from celiac disease or are gluten intolerant, it is imperative that you use gluten-free flour for the starter and gluten-free ingredients in all of your sourdough baking.
How to locate sourdough bread that is free of gluten
On the market, one may find a number of different kinds of gluten-free sourdough bread that is already prepared.
Because the fermentation process enhances the flavor, consistency, and shelf life of gluten-free bread, you could discover that gluten-free sourdough bread is more to your liking than conventional gluten-free bread.
The various brands that are accessible
The following brands of sourdough are either certified gluten-free themselves or utilize exclusively certified gluten-free ingredients in their products:
Bread SRSLY.
Simple Kneads.
New Grains.
Ener-G.
Cook’s Gluten-Free Sourdough.
There are probably other brands that would work just as well. Simply make it a point to give the label a thorough reading before making a purchase. You might also look around your neighborhood for a bakery that specialized in producing goods that are gluten-free.
In conclusion
It’s possible that wheat sourdough bread has a lower gluten content than conventional yeast bread, but it’s still not gluten-free.
Normal sourdough bread should be avoided by anyone who must follow a gluten-free diet due to celiac disease.
Instead, you should purchase sourdough bread that is manufactured with grains that are free of gluten or invest a few days in activating your own gluten-free sourdough starter.
You won’t ever have to worry about going without a delicious loaf of bread if you do it this way.