Comments on: Sourdough for Health

By: Sourdough 101: Part 1 of 2 | Food Storage Made Easy

Sourdough 101: Part 1 of 2 | Food Storage Made Easy — Fri, 08 Mar 2013 05:32:08 +0000

[...] Another article I found interesting is called “Sourdough for Health” and can be found here. [...]

By: LDS Tribes

LDS Tribes — Wed, 06 Mar 2013 00:27:39 +0000

[...] Another article I found interesting is called “Sourdough for Health” and can be found here. [...]

By: Sourdough 101: Part 1 of 2

Sourdough 101: Part 1 of 2 — Wed, 06 Mar 2013 00:14:37 +0000

[...] Another article I found interesting is called “Sourdough for Health” and can be found here. [...]

By: Healthy Zuccini Bread – And It Tastes Good Too! | All You Need is Food

Thu, 28 Feb 2013 07:35:17 +0000

[...] And the most exciting replacement: The sugar! Instead of 1 cup of white sugar I used 1/2 cup of brown – which – spread out over a whole loaf, that’s not too bad. I could have left it out altogether but again, I need it to taste good, not just BE good. The other 1/2 cup of sugar I replaced with 1/4 cup of Organic Maple Syrup. Yes – maple syrup! Did you know that maple syrup has half the calories of honey but is twice as sweet so you need half as much? Did you further know that not only is it half the calories, it is actually MORE nutritious! It has trace minerals in it that are essential for good health. I found this out slowly throughout the past few weeks and let me tell you, it was like Christmas over and over again to realize that I can drizzle maple syrup on my apples and not feel a shred of guilt. Maple Syrup may single-handedly make it possible for me to stay healthy AND happy. Well that and what I just found out about sourdough bread! [...]

By: Staffo

Staffo — Mon, 05 Nov 2012 00:54:42 +0000

Interesting and provocative article, thanks. Also very helpful that you provided references – fascinating abstracts.
There has been a deal of excitement generated by the notion that sourdough techniques could make bread safe for people with gluten intolerance or celiac disease. The 2004 paper by Di Cagno et al does not claim they can make sourdough bread safe for people suffering celiac sprue. They claim that sourdough, made following their approach, which uses 30%wheat flour, could be a tool for reducing intolerance.
It is possible to make sourdough bread using gluten free flour, using a gluten free starter made with flour and water – without resorting to wheat flour or gums. Examples of kneaded, gluten free, sourdough bread can bee seen on here: http://recipesforliving.info
Interactive online tutorials are also available from the same site.