Study Finds Wheat-based Sourdough Bread Started with Selected Lactobacilli is Tolerated by Celiac Disease Patients

I had read a similar article in the British Journal of Medicine sometime ago but they failed to mention it was a specialized sourdough. Both my daughters with celiac tried eating regular sourdough and both seem to tolerate it in spite of the fact it is 100% wheat based. They did notice the more sour the taste, the better it is tolerated. Now I wonder if they should continue eating it.

Thanks for this great article. I thought it was a miracle when I had some sourdough bread in a weak (and hungry) moment and had none of my usual reactions. Since then I have read that people with celiac may be able to tolerate sourdough made with a slow process (several days of proofing). Some commercial sourdough starters are quick-proofed and used within hours for baking. The longer process (proofing for up to a week allows the bacteria to break down the gluten making it easier to digest. This may be why Cindy's daughters can tolerate it better the more "sour" it tastes. I recommend trying to make your own sourdough bread at home with a starter that is fed for a 5 days to a week before being used.

Hello,

I am a gluten intolerant person who can tolerate sprouted whole grain breads. Generally, bread is more tolerated when it's toasted; apparently, the extra cooking helps to break down the offending proteins a bit more. I am very interested in the sourdough findings and would appreciate receiving an email that points me in the direction of more data and studies about this.

It has occurred to me, and to many other observant people, that mankind almost always prepared its breads from fermented doughs. This is still true in Russia, the former bread basket of the world, although I've heard that the modern version of quick bread making is now popular. This re-discovery regarding bread making is extremely important to every bread eater in the world. People who do not know about gluten intolerance are suffering the consequences nevertheless of eating modern breads. They do not realize that slowly, over many years, these poorly made breads are leading them down the road to various "old age" illnesses, such as, rheumatoid arthritis, weakened digestion, insulin resistance and Type 2 diabetes, to name a few.

I was encouraged by this article, although as I looked up more about it, it seems that whey/lactic acid may have been in the starter. What about a person who has an allergy to the protein in milk (whey/casein)? Is there a starter that could be used for their sourdough wheat bread and still be free of the side effects of wheat? Who has the phone number of the people who did the

experiment so that I may ask them?

Barbara -- whey/lactic acid isn't used in sourdough starter. Lactobacilli is a bacteria, and completely dairy free. I own a bakery, and our sourdough and 7 Grain bread is fermented over 15 hours, and many people who are gluten intolerant can digest it easily.

Barbara -- whey/lactic acid isn't used in sourdough starter. Lactobacilli is a bacteria, and completely dairy free. I own a bakery, and our sourdough and 7 Grain bread is fermented over 15 hours, and many people who are gluten intolerant can digest it easily.

Please note that celiacs should not eat any of this bread, but perhaps further research will lead to bread like this that celiacs can eat.

Thanks for this great article. I thought it was a miracle when I had some sourdough bread in a weak (and hungry) moment and had none of my usual reactions. Since then I have read that people with celiac may be able to tolerate sourdough made with a slow process (several days of proofing). Some commercial sourdough starters are quick-proofed and used within hours for baking. The longer process (proofing for up to a week allows the bacteria to break down the gluten making it easier to digest. This may be why Cindy's daughters can tolerate it better the more "sour" it tastes. I recommend trying to make your own sourdough bread at home with a starter that is fed for a 5 days to a week before being used.

I come from Cyprus and I know that people used to make their own bread in the old times by using a sourdough starter that they kept from their previous batch of baking. They used to make bread once a week and hence their starter was fed for 5-7 days and there was no such thing as gluten intolerance in those days. It makes one wonder really whether this once a week business was the reason why. It seems that gluten intolerance has increased after the invention of commercialization of bread making. Perhaps time to honor our ancestors' know-how!

I had read a similar article in the British Journal of Medicine sometime ago but they failed to mention it was a specialized sourdough. Both my daughters with celiac tried eating regular sourdough and both seem to tolerate it in spite of the fact it is 100% wheat based. They did notice the more sour the taste, the better it is tolerated. Now I wonder if they should continue eating it.

Just because they experienced no symptoms does not mean it did them no damage.

Excellent article.

Sorry to say, doesn't work for me. Gluten intolerant and sourdough (fermented properly and prepared appropriately) still glutens me up. So disappointing.

I am happy to say I can tolerate sourdough bread, I get it at a local bakery there which has been around for years. Although if I go on a sourdough free for all, it can cause some stomach bloating and gas. So a slice here and there is fine!!!

I am happy to say I can tolerate sourdough bread, I get it at a local bakery there which has been around for years. Although if I go on a sourdough free for all, it can cause some stomach bloating and gas. So a slice here and there is fine!!!

This is a very bad idea--don't do it.