I’m often contacted by people looking for advice about gluten allergies or intolerance.
My first response is always that if you suspect you may have a gluten allergy or may be coeliac, you must see a GP to get a diagnosis.
Although I have spent many years researching the digestibility of sourdough, I am not qualified to diagnose any of the medical conditions which can cause symptoms similar to gluten allergy.
There are numerous reasons why people have digestive malaise when eating bread, but we do know that many people find that they can eat sourdough without any issues.
Gluten intolerances and allergies are widely blamed for symptoms such as bloating, constipation and other digestive discomfort. In some cases rather than gluten, it is a range of naturally occurring sugars (known as FODMAPS) that are the root of the problem. There are also suggestions that the modern, industrial bread making process has led to the rise in people adopting a gluten free diet. Many people find sourdough easier to digest, and that they can eat it without experiencing any discomfort.
Coeliac disease
One of the most debilitating conditions associated with wheat is coeliac disease, an auto-immune condition triggered by gliadin, a component of gluten. Although there is some initial evidence suggesting that sourdough might be suitable for coeliacs to eat, this evidence was a small trial and gathered under medical supervision, which is very different from buying a lao from a bakery or baking your own. I do not recommend people with coeliac disease to eat sourdough, because it’s not possible to guarantee that the gluten is broken down sufficiently to that loaf is free from raw flour, which may be on the outside of the loaf and may trigger a reaction. There are gluten free sourdough’s made with rice flour or potato flour, but this is not an area I work in at present. We do not teach anyone who is coeliac to make sourdough.
If you want to come to come on one of our courses, but think you may have a gluten allergy, please talk with your doctor first. You will get much more from the course if you have a diagnosis. Different conditions can be approached in different ways, and I can teach you the best fermentation technique and recommend the best flour choice for your specific condition.
The most important thing is to address the issue of a potential allergy or other medical condition before you book a course. Allergic reactions are very rare, but can be serious. If you have an immune response that comes to light during the course, we will ask you to seek advice from a doctor before you can continue.
You might find this podcast with Vanessa and Time Spector interesting.
