Gluten Free Vs Sprouted Bread. Why sourdough (and sprouted grains) are viable alternatives. Sprouted glutinous grains (wheat, rye, barley and contaminated oats) still have the protein gluten present.
The flours of the commercially purchased sprouts showed significant differences in their chemical composition. This occasionally leads people with celiac disease or others with gluten intolerance to try them, in the belief that sprouting the grains reduces or eliminates their gluten content. Sprouted to maximize nutrition and.
Sprouted to maximize nutrition and.
Let’s keep this one short and sweet: Gluten is that sticky protein found in wheat that can cause intestinal inflammation and really lead to issues like leaky gut syndrome over time. Best foods for celiac disease: This process of making sourdough bread, doesn’t use sprouted flour, but bread made this way has the same benefits as bread made with sprouted flour.