Could sourdough bread be the answer to the gluten sensitivity epidemic?

Article today in The Guardian - worth a glance.

Could sourdough bread be the answer to the gluten sensitivity epidemic?

Sourdough prepared the old fashioned way, before added gluten and fast-rising yeast became the norm, may be one solution for those who can’t tolerate gluten

Some very intolerant comments - but you always get that. :-(

26 Replies

  • Thanks for posting.

    If you cook your own food, you know what goes into it. Home-made must be a bit superior.

  • Must get a look at this as I'm trying my second gluten free loaf, in the bread machine, the first one sunk 🍞🌊

  • I have tried to be wheat and gluten free for six years now but it is hard when I am abroad.  Strangely, I don't seem to react the same way to foreigh wheat/gluten as I do in the UK 

  • We're fed c**p wheat!

    I sometimes bake rye bread with Italian 00 flour to lighten the texture, & it's fine, as is good quality Italian pasta & French bread.


  • Yes. I get far less bloated on a wheat and gluten free diet and fewer tummy aches too.

  • Sorry... That went before I had finished.  I am ok with soughdough bread and spelt flour so I think modern flour in Britain is highly refined which may be the problem with increased intolerance nowadays.  

    BTW I am having real problems with editing this post...on an ipad.  Has something changed that I don't know about?!

  • something has changed ,had problems this am

  • I find it almost impossible to edit on iPhone. Glad it's not just me! 

  • I used to eat it (made my own), but I didn't get rid of symptoms until I stopped all grains.

  • I read something similar a few years ago, so have stuck to eating sourdough, with no ill effects. One of my weekly food treats is a sourdough multi-seed baguette with organic Cornish brie, for the K2. ;)

  • Mmmmmmmm x

  • Tasty medicine! :-D x

  • As a child many years ago we would visit my mothers parents on their farm. My grandma would make sourdough bread every day. Both grandparents would churn butter in a gallon jar from milk from their own milk cow. First you skim the cream off the top, then  you sit in a rocking chair and shake it back and forth till butter forms. The TV got one channel back then in black and white. I still remember that sourdough bread to this day!

  • Just found an entirely gluten free cafe in London, near Charlotte Street, sat there stunned looking at bread, sandwiches, cakes, quiches, and I could eat all of it! Nearly did.

  • Wow, what's it called, do you remember?

  • I'll take a punt, it might be:

    If it's not, then it might nonetheless be on this site:

    ... which covers gluten-free in many places.

  • This is SO useful, thank you!

  • Yeah, it's Beyond Bread, and it all tastes wonderful too. Shhh! Don't tell everyone or all the cheesecake will go...

  • My partner has been gluten free for a while now, it appears he is allergic to soya and intolerant to gluten. I decided to go gluten free just after he did. A couple of weeks ago I made a sour dough spelt starter and tried cooking a loaf. I was fine with it but it still affected my partner, shame because he misses bread more than I do.

  • The widespread addition of significant amounts of soya has got to be a factor to consider.

  • I have been reading a lot about Einkorn wheat recently - it's one of the "ancient wheat" species that has supposedly not been modified by "modern" methods & if used in sourdough bread with no "artificial" yeasts it's said that even celiac sufferers can tolerate it..... have ordered a packet to give it a try, so fingers crossed.

  • I may try that too, apparently Dove Farm do it. Durum wheat is also along that line and my partner can tolerate pasta quite well.

  • That's where I ordered mine from. Have bought from them before & had great service - not the cheapest in town but have a good variety.

  • Hi budd_james Just wondering how you got on with this flour? I am just starting to go gluten free and not finding it difficult other than missing bread really bad! tried making gluten free bread but it just isn't the same..would rather do without tbh. Have always fancied having a go at sourdough but never got round to it.

  • NatChap it's a very coarse flour - more along the lines of wholemeal rather than the finer cake type flour.

    I've tried it in muffins & a sponge cake, however it didnt turn out well as it gave them a "sandy" type consistency. This is due to the coarseness. In the next couple of days I am going to try & make some bread with it to see what that is like.

    Still trying to figure out where / how I can make a sourdough starter as I don't want to use "traditional" yeast .........

  • Ok, thanks..I'll look forward to hearing how you get on :-)

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