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Sourdough bread and gluten challenge

Cagirlintexas
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Cagirlintexas Newbie
Cagirlintexas
Posted

Can’t find a good answer.  I have consistently been eating 2 pieces of sourdough bread a day for  at least 3-4 months.  Diagnosed with sibo 2 years ago, testing negative now but still symptoms.   Doctor tested for celiacs and came back negative.  Was this enough gluten.  Going to do genetic test but also considering redoing gluten challenge using vital wheat gluten.    

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trents Grand Master
trents
Posted

There have been some studies that suggested sourdough bread is less "toxic" than other breads made from gluten containing flour. And there are some anecdotal accounts where people with celiac disease claim they can eat sourdough bread without repercussions, symptomatically speaking. But I don't think the scientific community or the celiac community is ready to give it a green light yet. And it may vary from celiac to celiac.

At any rate, if you are planning on going in for testing, the pretest gluten consumption guidelines for the blood antibody test are 6-8 weeks of the gluten equivalent of 2 slices of wheat bread (not sourdough) daily and for the endoscopy/biopsy, at least two weeks of daily gluten consumption in the same amount. Because of the question marks about the effect of the sourdough process on gluten toxicity, I would not count it toward pretest gluten consumption.

Cagirlintexas Newbie
Cagirlintexas
Posted
  • Author

Thank you!  That makes complete sense to me.  I had asked the doctor if sourdough was okay and he said it was fine but I had my doubts.  I will redo the test using vital wheat gluten.  Any idea how much needs to be consumed per day.  Just got a bag at the store.  I know that is low FODMAP so was hoping I wouldn’t react as strongly but we will see.

 

trents Grand Master
trents
Posted

As far as grams of gluten per day needing to be consumed pretest I can not give you an amount but if you re-read my first post it is the equivalent of what is found in two slices of wheat bread per day. Might be easier just to buy a commercially produced loaf of bread.

Ennis-TX Grand Master
Ennis-TX
Posted

I think the vital what gluten was used before, I think the person did a few tsp a day of it? I do not think they ever got back to us. Vital Wheat gluten should be the gluten proteins left after the starch has been washed away. Google says a slice of bread is 4.8grams of gluten, so 2 slices per req. would be roughly 10 grams or 2tsp. For good measure double that with vital wheat protein would be my bet. 

Scott Adams Grand Master
Scott Adams
Posted

I agree with @trents that enough gluten could have been removed from the sourdough bread to make you pass the test, and here are some articles on this:

https://www.celiac.com/search/?q=sourdough&quick=1&type=cms_records2&search_in=titles

Can I ask about why it's so important to get a positive test? Most people have non-celiac gluten sensitivity (~12%), and there are currently no tests for this. 

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