Re: Gluten-free supplies

Posted by M Morgan on April 3, 2013, 11:38 am, in reply to "Re: Gluten-free supplies"
208.117.125.3

I have been making sourdough breads for almost 5 years now and in the process I found some very interesting info r.e. gluten intolerance, the amino acid gliadin found in wheat, and that many people with gluten intolerance are able to eat long fermented wheat products without any adverse affect. Most commercial breads are fermented for the minimal amount of time to keep up production quotas (45 minutes to 2 hrs. typical. A few of my gluten intolerant friends have tried large quantities of my 4-5 day fermented sourdough bread without the slightest ill effect. The same dough I have also successfully rolled out into linguini, and used for pizza. read on: http://blog.listentoyourgut.com/hope-for-gluten-intolerant-and-coeliac-disease/

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