The Creation of a Gluten-free Sourdough

Celiac is a serious disease. It can cause considerable damage to the small intestine, increase infertility, cause neurological damage, and be fatal. Currently, the only known treatment is a rigorous and strict gluten-free diet. A bread crumb-size piece of gluten is enough to cause damage to the small intestine. Therefore cross-contamination is an ongoing cause of concern for individuals with celiac disease (CD).

A study published in the American Society of Microbiology, suggests that eliminating the toxicity of wheat flour through an extended fermentation process can make sourdough bread gluten-free. Millions of Americans with CD would be able to eat what was once forbidden. The fermentation process used a new mixture of selected sourdough lactobacilli and fungal proteases. The process resulted in the sourdough having a residual gluten concentration of 12 ppm. This is considered a gluten-free product by the FDA. Of the 12 celiac disease patients who participated in the study, none demonstrated immunoreactivity to the sourdough bread. The bread making was standardized in order to demonstrate that wheat flour detoxified in this way is suitable. According to the study, “food processing by selected sourdough lactobacilli and fungal proteases may be considered an efficient approach to eliminate gluten toxicity.”

This is great news for individuals with CD or a gluten intolerance. Although the control group was small and additional research is required, this is a promising sign that sweet sourdough bread and other wheat containing foods may become a welcomed addition to a gluten-free diet. In the meantime, Kay's Naturals provides excellent, nutrient-rich, and gluten-free snacks and cereals. To find more about our products visit us at


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