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Re: gluten free bread?

Posted by m morgan on February 9, 2013, 3:35 pm, in reply to "Re: gluten free bread?"

For about the last 4 years I have been making sourdough bread. You might be interested in reading up on long ferment sourdough. Sourdough fermented for 48 hrs. plus alters the gliadin enzyme in the gluten. This type of long fermentation gliadin alteration creates an ability for many people to not have a gluten intolerant reaction when consuming sourdough of this type. I have tested this with gluten intolerant friends with excellent results. As I am not currently in Jalisco, I cannot help you out with sourdough starter or bread, however you can easily start your own sourdough culture with only water and flour, the natural yeasts of the air will provide the biotic effect. Or alternately, ask your local friendly baker to ferment a batch of bread for you for 2 or 3 days in a refrigerator prior to baking, with luck they will rise to the occasion.

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