Is Sourdough Bread Gluten-Free? | BeyondCeliac.org (2024)

FAQs

Is Sourdough Bread Gluten-Free? | BeyondCeliac.org? ›

No, regular sourdough bread is not gluten-free. Beyond Celiac does not recommend that those with celiac disease eat sourdough bread unless it is clearly labeled gluten-free or has been made safely at-home with gluten-free starters/ingredients.

Sourdough is not gluten free, but we know that many people with IBS, gluten intolerance, or gluten sensitivity can tolerate sourdough bread. This is because the methods used to make sourdough break down some of the gluten in the flour so it is easier to digest. Think of sourdough as low-gluten rather than gluten-free.

Sourdough bread is low in FODMAPs because the fermentation process used to make sourdough bread reduces its fructan content. During the long fermentation process, the microorganisms in the sourdough feed on the FODMAPs, resulting in a lower fructan content.

Because fermentation of sourdough reduces nutrient-blockers like phytic acid, the bio-availability of the gluten-free grains in Bread SRSLY is increased, making it a more nutrient-dense food choice.

Although there are many types of sourdough bread available, not all are created equal. Buckwheat sourdough offers the unique combination of being both highly digestible and gluten free- a huge bonus, especially for those living with autoimmune diseases.

Sourdough breads have been touted as a safe option for those who avoid gluten. Many claim that the gluten in wheat sourdough or rye bread is broken down and easier to digest than conventionally produced bread.

The best bread to reduce gut inflammation is bread made from whole grains. Refined grains, such as the grains found in white bread and white pasta, are known to increase inflammation across the whole body. Sourdough bread and rye bread are both good options for an anti-inflammatory diet.

Sourdough bread is a low gluten bread. Sourdough bread and rye bread are often considered ideal alternatives for those on a reduced-gluten diet, because they both fall into the category of low-gluten bread.

Those with a gluten sensitivity or gluten intolerance may have less symptoms with wheat-based foods in Europe. This is likely because of the types of wheat used in the EU and how they're processed. But this isn't a guarantee. So when you're traveling, your best bet is to stick to foods that are naturally gluten-free.

Is sourdough bread good for diabetics? Sourdough bread is made through a slow fermentation process, which may cause this type of bread to raise blood sugar more slowly than other breads. As a result, sourdough bread could be a great choice for those with diabetes.

Who should avoid sourdough bread? ›

It may also be better tolerated than regular bread if you have other digestive issues, like irritable bowel syndrome. However, sourdough bread is not gluten-free, so people with celiac disease or a gluten allergy should avoid sourdough bread (and other gluten-containing products).

Beyond Celiac does not recommend that those with celiac disease eat sourdough bread unless it is clearly labeled gluten-free or has been made safely at-home with gluten-free starters/ingredients.

Is it healthy to eat sourdough everyday? You could eat sourdough every day, but it isn't necessarily healthy to do so. A healthy diet is characterized by balance and moderation. Whether or not it is healthy for you to consume sourdough every day depends on the rest of your diet.

While sourdough is generally a good option for those that experience acid reflux or heartburn after consuming white bread, it might not be the solution for everybody. Histamine found in sourdough bread may be difficult for some people to digest, potentially causing acid reflux.

Breads made from rice, sorghum, teff, millet, cassava, buckwheat, amaranth, oat, almonds, and pure corn lack gluten. Hence, their flour can be incorporated into baking gluten-free breads. You can identify whether the bread is gluten-free by checking the ingredients on the product's label.

An autoimmune response to gluten is called celiac disease. Celiac can damage the small intestine. Some people who don't have celiac disease still seem to feel sick after eating foods that contain gluten. They may experience bloating, diarrhea, headaches or skin rashes.

Sourdough fermentation also reduces levels of certain FODMAPs, which are a type of carbohydrate that cause bowel irritation in some people. The low levels of this type of carbohydrate in sourdough makes it much more digestible for certain consumers (Menezes et al., 2019).