The way sourdough is made breaks down the fructans as well as the gluten. So even though sourdough is not completely free from gluten or fructans, it is easier to digest. This is because it has lower levels of gluten and fructans.
No, regular sourdough bread is not gluten-free.
Beyond Celiac does not recommend that those with celiac disease eat sourdough bread unless it is clearly labeled gluten-free or has been made safely at-home with gluten-free starters/ingredients.
May be easier to digest
Traditional sourdough undergoes a slow fermentation process, the result of which is an increase in the bioavailability of the bread's vitamins and minerals. This process also starts the breakdown of protein (including gluten), making sourdough easier to digest.
In sourdough, the lactic acid bacteria produce an enzyme called phytase, which effectively 'pre-digests' the phytic acid during the extended fermentation. This partially neutralises the effects of the phytic acid and makes the bread easy for us to digest.
It's nutritious.
Sourdough contains a variety of vitamins and nutrients, making it super beneficial to your day-to-day health.
Improved Digestive Health
Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines.
Sourdough is easier on the stomach than other kinds of bread due to its prebiotics, making it easier to digest. Additionally, sourdough contains probiotics that are created during its fermentation process: Yes, there's a science to sourdough starter.
Gas and bloating after eating bread may be a sign of gluten intolerance or sensitivity. The most well-known form of gluten intolerance is coeliac disease, but it's increasingly recognised that non-coeliac gluten sensitivity also exists.
Sourdough bread also takes longer to digest; studies have shown that rye flour added to sourdough can help regulate blood sugar levels which helps ward off diabetes. Sourdough is also a prebiotic, which helps to support the gut microbiome.
Histamine in sourdough can cause digestive issues in some, but the fermentation process breaks down phytic acid and makes it easier to digest for most people. Severe acid reflux sufferers may not tolerate sourdough due to the lactic acid in the bread. If you can eat sourdough bread, that's great!
Sourdough bread contains lactic acid, which can help reduce inflammation in the body. Chronic inflammation can lead to a variety of health problems, including heart disease, diabetes, and cancer. Adding sourdough bread to your diet can help reduce inflammation and promote overall health.
Sourdough bread and rye bread are often considered ideal alternatives for those on a reduced-gluten diet, because they both fall into the category of low-gluten bread.
Diet Triggers for IBS Constipation
Breads and cereals made with refined (not whole) grains. Processed foods such as chips and cookies. Coffee, carbonated drinks, and alcohol.
Increase the amount of fibre in your diet, for example: cereals, e.g. All Bran®, Bran Flakes®, Weetabix®, muesli, fruit and vegetables and brown bread. You must however drink plenty of water: 1-1½ litres a day. Eat your meals slowly and chew food thoroughly.
Pros: For many, sourdough is easier to digest and can help regulate blood sugar levels. Cons: Sourdough is a calorie dense bread, meaning it can be hard to maintain your weight.
Traditional, empirical and in vitro scientific results all agree that sourdough and, more in general, the long-time fermentation processes are associated with an improved bread digestibility.
"Let's talk about my favorite bread for digestion and gut health: Sourdough bread. Sourdough is incredible because these microbes are transforming the flour," Dr. Bulsiewicz explains in the Instagram Reel, referring to the way the wild yeasts react with the flour and water in the sourdough starter.
The Arthritis Foundation lists rye bread and millet as two varieties that work well for anti-inflammatory diets. Rye bread is anti-inflammatory because it is high in fiber, which slows the absorption of sugar into the bloodstream. Millet is also nutrient rich and full of fiber (plus, it's naturally gluten-free).
Scientists, nutritionists, and health experts all agree that naturally-fermented sourdough bread is healthier than 'regular' white or whole wheat bread – for a multitude of reasons! Sourdough is more nutritious, easier to digest, and has a lower glycemic index. Sourdough also contains less gluten than other bread.