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The word gluten comes from glue, and this is what gives bread the elasticity. Without gluten you would get a hard flat cake. There is definitely gluten in sourdough.I read that good sourdough fermentation kills the gluten and anti-nutrient content of white wheat.
Wheat as part of your diet?
Im thinking about including some wheat back into my diet.
Introduce it again, and see how you feel. I only have bread or pasta on occasion, I wouldn't call it a staple food. (I have it sometimes at restaurants, never from the grocery store)Wheat as part of your diet?
Im thinking about including some wheat back into my diet.
The word gluten comes from glue, and this is what gives bread the elasticity. Without gluten you would get a hard flat cake. There is definitely gluten in sourdough.
There are some awful gluten free loaves here too - guar gum etc seem to be common in food labelled gluten-free. But I've also come a cross some glued together with tapioca starch or similar.I pulled an old loaf of commercial gluten free bread out of my freezer and this is what they put in it to replace the gluten (to make it more doughy): xantham gum, sodium alginate, guar gum, and locust bean gum. But it's not fortified.