Gluten Archives - The Sourdough School

The Sourdough School

BALM – Proven as one of the healthiest approaches to bread in the world.

Dietary interventions for autism spectrum disorder: New perspectives from the gut-brain axis

Wheat

Gluten-Free Casein-Free Diet for Autism Spectrum Disorders: Can It Be Effective in Solving Behavioural and Gastrointestinal Problems?

Gluten and Autism Spectrum Disorder

Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread

A Descriptive Study of Alternative Grain Consumption among Individuals with Celiac Disease

Tetraploid and hexaploid wheat varieties reveal large differences in expression of alpha-gliadins from homoeologous Gli-2 loci

No effects of gluten in patients with self-reported non-celiac gluten sensitivity after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates

Dietary Triggers in Irritable Bowel Syndrome: Is There a Role for Gluten?

Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production

Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)

Diversity of the cultivable human gut microbiome involved in gluten metabolism: isolation of microorganisms with potential interest for coeliac disease

The Contribution of Buckwheat Genetic Resources to Health and Dietary Diversity

Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products

Celiac Disease, Wheat Allergy, and Gluten Sensitivity: When Gluten Free Is Not a Fad