...using ancient non-hybridized wheat strains and sourdough starter removes gluten...this would be easy enough to make at home... ...if you source an ancient grain like Einkorn wheat, the health benefits go up tremendously and the downsides are substantially diminished. This becomes even truer when this kind of wheat is used to produce sour leavened bread, as opposed to those produced with commercial yeast....when wheat bread is thoroughly fermented, gluten content drops to 12 ppm - a level that is deemed gluten-free!...
Posted on: Fri, 05 Dec 2014 17:19:53 +0000
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