Gluten-free sourdough is made without wheat flour and uses a starter to create a tangy flavor. Research suggests that all sourdough may be safe for those with gluten intolerance. However, those with severe allergies should consult a doctor before consuming.
Gluten-free sourdough is a type of bread that is made in a way that doesn’t allow gluten to build up, while creating a traditional sourdough flavor. This type of bread can be made in a number of ways, although it does involve the use of flour that doesn’t come from wheat, such as potato or rice flour. A sourdough starter is typically used to make gluten-free sourdough as well, which can include yeast or created through fermentation. There is also some research indicating that all sourdough may be safe to eat for those with a gluten intolerance or allergy.
One major difference between gluten-free sourdough and other sourdough breads is that making gluten-free bread uses flour that doesn’t create gluten. Gluten is a protein formed in many types of bread making which gives the dough a certain elasticity which is essential for the leavening process of many types of bread. To produce gluten-free sourdough, flour that does not form gluten is used. Wheat, rye, barley and similar types of flour all form gluten during the baking process, while potato, rice and other types of flour can be used to make gluten-free bread.
Just like other types of sourdough, gluten-free sourdough is usually made using a starter that creates the signature tangy or tart flavor in this bread. The starter can be prepared in a variety of ways, although yeast is often used to create quick fermentation and acidity. More elaborate hors d’oeuvres can be made by simply combining flour and water and letting it sit and ferment for several days before refrigerating and further fermenting. There are also commercial gluten-free sourdough starters that can be purchased from bakeries and bakery suppliers, which can introduce a wide range of flavors into the bread.
Some research seems to indicate that all sourdough bread can be eaten safely by people who have a sensitivity or physical intolerance to gluten. The fermentation process of sourdough bread produces acids that can destroy the appearance of the gluten that causes a reaction in people with celiac disease or other medical problems. More research should be done by anyone with a food allergy before eating sourdough that isn’t packaged as “gluten-free sourdough.” People with severe food allergies or medical conditions should also talk to their doctors before making any major dietary changes, and that includes potentially adding bread that may contain gluten.
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