Sourdough Bread An Option For Gluten Sensitive People
The recent demonization of gluten led many people to believe they are intolerant to gluten, while they actually aren’t. However, those who find it hard to digest common bread made with commercial yeast can opt for an alternative that is flavor-rich and easier for your digestive tract to process: that is the sourdough bread people have been doing for millennia.

Nothing new under the sun
Baker’s yeast started to gain popularity in the 60s. Before it was introduced in commercial bakery, the gluten issue did not spring up or at least was rare. Now that everyone is bombarded with ads of gluten-free products, the protein’s reputation is tarnished. There are two kinds of gluten sensitivity: celiac and non-celiac. Those with the celiac version have no option but to avoid gluten in any form. Patients suffering from the non-celiac version usually have milder symptoms and can enjoy bread using an alternative. The alternative is the sourdough bread: not the one sold at supermarkets and called so because of the sour flavoring, but the real sourdough bread that humans have been baking since the very beginning.
Cooking time
Substituting common bread with its sourdough version can be a healthier option for many people, and it could be thrilling to bake your own bread, since feeding the starter is a quest by itself. You will have to grow and feed it yourself for a week or so – the process is not difficult, but the result is usually magnificent. Sourdough bread has a distinctive flavor, and the very fact that it has been baked for millennia makes it especially good.References:
Non-Celiac Gluten Sensitivity among Patients Perceiving Gluten-Related Symptoms – Karger.com