Sourdough bread contains gluten, since it is made from wheat flour, rye or other grains that contain this protein. However, some people with gluten sensitivity or celiac disease may find sourdough bread more tolerable compared to other types of bread.

 Sourdough is a combination of flour and water fermented by beneficial bacteria and yeast. During the fermentation process, these bacteria and yeasts break down some of the gluten in the bread. This can make sourdough bread easier to digest for some people, especially those with gluten sensitivities.

 Additionally, the long fermentation used in making sourdough bread allows the enzymes present in the sourdough to further break down the gluten, potentially reducing the amount of gluten present in the final bread. This can make sourdough bread softer on some people's digestive systems.

 However, it is important to note that sourdough bread is not gluten-free and is not suitable for people with celiac disease, as even small amounts of gluten can trigger adverse reactions in these people. If you have any concerns about your gluten tolerance, I would recommend consulting with a doctor or nutritionist for a proper and personalized evaluation.


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