In Canada, gluten-free products’ demand continues to rise and it is expected that sales will increase two times by the year 2017. The trend for anti-gluten is driven by the fact that wheat can cause health problems, even for people not suffering from Celiac disease. A number of recent research studies have positive news for people attempting to minimize the gluten content in food consumed. The gluten content in bread is significantly reduced by conventional sourdough baking techniques. A wood-fired sourdough bakery in B.C. is run by Byron Fry. The process of fermentation begins here with wheat flour that has been freshly ground with water. This is followed by the addition of different yeasts to the dough.
The final result of baking gives quite sour bread that has cavernous holes on the surface. Bread was made this way prior to the advent of modern commercial yeast types. Byron Fry explained that the baking process starts with sourdough fermentation overnight, and this process utilizes lactic bacteria. Bacteria play the role of breaking down and enriching the bread flavors, as well as breaking down gluten. The overnight fermentation also involves the use of a wide range of enzymes to catalyze the sourdough fermentation activity.
A group of scientists from Italy whose leader was Luigi Greco of Naples University presented a report of a 2010 research study showing significantly low gluten content in sourdough prepared by the use of conventional methods. The difference in gluten content was so significant that celiac sufferers who participated in the study could eat the sourdough without experiencing any ill effects. Sourdough baking’s return will not only benefit consumers with gluten trouble.