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Gluten Corner

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If you follow a gluten-free diet, whether it’s because of non-celiac gluten sensitivity (NCGS) or for other health reasons, a good slice of bread may be one of the main things you miss from your previous diet. But science shows that you may not have to miss out after all, and sourdough bread might be your solution! First let’s take a look at sourdough bread and what makes it so different from other breads. Sourdough bread (the traditional way of making gluten-containing bread prior to the mid 1600’s), instead of baker’s yeast, is made with a starter culture rich in Lactobacilli bacteria. Why is this so important? Lactobacilli, besides being great for the gut microbiome, makes the bread more nutrient rich by neutralizing the undesirable phosphorus, or phytic acid, found in the wheat’s bran. (Studies show that sourdough fermentation can neutralize phytic acid by up to 90%). Phytic acid in conventional bread binds to…