Could People with Gluten Sensitivity Eat Long Fermented Sourdough Bread?

We discovered that one of our boys could not tolerate gluten when he was five years old. He started to have problems gaining weight and was starting to have a migraines, stomach pain, and throw up about once a week. We eliminated bread from his diet and low and behold the migraines, pain, and throwing up instantly disappeared. He also started to put on weight again. Over the last several years we have been a gluten free household until the recently. I had a patient that was a sourdough baker and she told me about a study that was done in Italy that showed that people that are gluten intolerant were able to tolerate long fermented sourdough bread. I decided to give it a try and thus began my sourdough bread journey. I find it fascinating that this method of making bread dates back 6,000 years. In fact, it was the only way that bread was made before commercial yeast was created. I had no idea how much I would actually love making sourdough bread. I really enjoy the process and it tastes delicious. The best part is that my son who hasn’t been able to eat bread in years has been able to eat the sourdough bread that I make at home. He has had no issues at all. You can put the dough in the fridge for a couple days to cold ferment which allows for further breakdown of the gluten. If you are struggling with gluten sensitivity you may want to give long fermented sourdough bread a try. It is much healthier and more digestible than the sourdough bread that is sold in the grocery stores. The only ingredients in my sourdough bread are organic unbleached all-purpose flour, spring water, and sea salt. If you look at the ingredient list on the back of any sourdough bread sold in grocery stores you will find a laundry list of ingredients.

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