Calling all celiacs! If you think you’ll never eat wheat bread again, think again. Some bread-loving Italian researchers have discovered that slow-fermented sourdough bread may be safe for people with celiac disease.
Over the past few years researchers have been experimenting with sourdough fermentation as a means for making traditional wheat bread safe for people with celiac disease. Recently, yet another study examined the safety of this process with great results. While the study was small, it did show that individuals with celiac disease who ate specially prepared sourdough wheat bread over the course of 60 days experienced no ill effects.
This traditional fermentation process begins by “growing” strains of bacteria and yeast together in what bakers call the “starter.” When the flour is then added to the “starter,” the organisms produce enzymes that act on the gluten protein and thus hydrolysis begins. Hydrolysis is the breakdown of larger particles into smaller ones, specifically amino acids. These amino acids are no longer toxic to individuals who are sensitive to gluten.
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