Sourdough is a low-gluten bread. It also contains lower levels of fructans, another substance that can cause unpleasant digestive symptoms in some people. This can make sourdough a better option for people with IBS, gluten intolerance or gluten sensitivity.
Sourdough bread contains much less gluten than regular yeasted bread due to the fermentation process. Regular yeasted bread contains around 124,000 ppm of gluten (source). That's pretty huge! But sourdough is not gluten free and still contains upwards of 200 ppm - even after a long fermentation period (source).
Read the label on any supermarket sliced bread—especially a whole-wheat one—and you'll likely find “vital wheat gluten” among the top four ingredients. Because whole-wheat flour has a lower gluten density than white flour, industrial bakeries add extra gluten to make the bread more elastic, like white bread.
Gluten is a component found in most baked goods, including bread. Some companies sell bread and other baked products labeled gluten free. These are suitable for those looking to avoid gluten in their diet.
Sourdough is not gluten free, but we know that many people with IBS, gluten intolerance, or gluten sensitivity can tolerate sourdough bread. This is because the methods used to make sourdough break down some of the gluten in the flour so it is easier to digest. Think of sourdough as low-gluten rather than gluten-free.
As for those with gluten intolerance, unfortunately you'll still have to avoid wheat-based bread altogether. Toasting bread does not eliminate or even affect the gluten content in bread.
All our products contain gluten from either wheat, barley or oats. Click here for a full list of our products. Oatibix biscuits and Oatibix flakes are wheat ingredient free but they contain malted barley extract and are produced on a line on which Weetabix and other wheat based flakes are made.
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.
Be wary, as many products may appear to be gluten-free, but are not. As a rule, traditional wheat products such as pastas, breads, crackers, and other baked goods are not gluten-free. However, there are many gluten-free options available that use alternative flours and grains.
Myth: Whole-wheat bread has less gluten than white Truth: By trapping pockets of air in the dough, gluten helps bread rise. Since whole-wheat flour is heavier than white, industrially manufactured whole-wheat bread can often have added gluten.
Chia, Quinoa, and Millet are naturally gluten free breads that offer much more than just gluten free. The Sprouted for Life gluten free breads are available in four varieties: Original 3 Seed. Flax.
A gluten-free diet excludes wheat, rye, barley and triticale. Inclusion of oats, for those with coeliac disease, requires individual guidance from your health care team. A gluten-free diet is not as simple as cutting out bread, pasta, cakes, biscuits and grain foods.
If you are wondering if canned baked beans have gluten in them, the answer is yes and no. While bean products themselves are naturally gluten-free, the sauces mixed with them could contain flavoring or thickeners with wheat, barley, rye grains or malt.
While oats are naturally gluten free, they may come in contact with gluten-containing grains such as wheat, rye and barley at the farm, in storage or during transportation.
Original Special K cereals (all varieties) are not gluten-free. Special K Cereals are made with whole wheat. Special K does make one gluten-free cereal, their Special K Touch of Brown Sugar Cereal, made with rice and corn.
Foods made from wheat have the highest amounts of gluten. However, wheat flour is also commonly added to foods, so it's important to read nutrition labels if you are avoiding gluten. This includes all types of bread (unless labeled “gluten-free”) such as rolls, buns, bagels, biscuits, and flour tortillas.
Bread flour can contain up to 13% gluten, while all-purpose flour, a flour often used in pasta, typically has 8-11% gluten content.
Bakers Delight use wheat based flour, therefore all products contain gluten. We pride ourselves on baking our bread from scratch everyday using raw ingredients. Unfortunately, we are unable to produce gluten or wheat free bread because of the high risk of cross contamination between products.
“Wheat-free” means consuming a diet that eliminates products that contain wheat. It is not synonymous with going gluten-free since products that don't contain wheat can still contain a load of other ingredients. Plus, remember that wheat-free grains, such as spelt, millet, rye, oats, and barley, all contain gluten!