Saturday, May 26, 2012

The secret's in the bitch

I recently found out that sourdough bread, when made the old-fashioned way with a starter yeast, is actually gluten-free! A long fermentation period actually digests the gluten, but this process is not standard across all sourdoughs.  Most commercial, widely-distributed sourdoughs aren't fermented long enough and still contain gluten. To be sure, ask the baker about the process. Of course there's always the trial and error if you can afford to be experimental...

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