Do you suffer from gluten intolerance? Depending on your type of intolerance, you may still be able to eat small quantities of certain breads, such as sourdough bread. Indeed, thanks to sourdough’s long fermentation process, micro-organisms degrade part of the protein network, making sourdough bread more tolerable for gluten-intolerant consumers. But what exactly is the link between bread and gluten intolerance, and what alternatives should be considered? BRO tells you all.
The relationship between sourdough bread and gluten intolerance
Whether you’re a baker looking to broaden your customer base, or an individual suffering from gluten intolerance, you may be wondering what the link is between sourdough bread and gluten intolerance.
To understand this, we first need to look at the role of micro-organisms in bread-making. During sourdough fermentation, bacteria called lactobacillus and the yeasts present synthesize enzymes (proteins that provoke a reaction), which partially fragment the gliadins responsible for inflammatory reactions in sensitive subjects.
By acting directly on the gluten protein network during fermentation, the bacteria improve the digestibility of sourdough bread, making it more tolerable for people with irritable bowel syndrome or certain gluten sensitivities.
Are you a professional who wants to understand the subtleties of these reactions? BRO’s training teams can explain these biochemical mechanisms to you in a comprehensive course on the theory and production of sourdough bread!
What type of bread should I choose if I’m gluten intolerant?
If the intolerance is too strong and sourdough bread is no longer sufficient, what other type of bread should you choose? It may be a good idea to turn to entirely gluten-free breads. Buckwheat, brown rice, millet, quinoa or legume flours offer a variety of nutritional profiles and can be used to create textures close to those of a traditional baguette.
As a professional, deploying a complementary range of breads based on sourdough or alternative flours can enable you to mark a real differentiation from your local competitors, and thus attract a new type of clientele to your establishment.
With our five-day training program, delivered directly in your workshop, BRO puts the theory and production of sourdough bread at your fingertips, so that you can not only offer a differentiating range in your establishment, but also explain the relationship between sourdough bread and gluten intolerance to your customers.
So, if you were wondering what the link is between sourdough bread and gluten intolerance, you can remember that the action of fermentation helps to improve bread digestibility. Would you like to learn how to make sourdough bread to offer your customers new products? Contact us, we’ll train you all over the world!
