Description
This simple guide breaks down whether sourdough has gluten, who can eat it safely, and how fermentation affects gluten structure.
Ingredients
3 cups organic bread flour (or whole wheat)
1 1/4 cups filtered water
1/2 cup active sourdough starter (fed)
1 1/2 tsp sea salt
Instructions
1. Mix starter, water, and flour in a bowl. Rest 30 minutes.
2. Add salt. Mix and fold.
3. Cover and bulk ferment 6–12 hours at room temp.
4. Shape dough, let rise in banneton 1–2 hours.
5. Preheat oven with Dutch oven inside to 475°F.
6. Score dough, bake 20 min covered, then 25 min uncovered.
Notes
Sourdough made with wheat flour contains gluten. Fermentation reduces, but does not eliminate it.
For gluten-free baking, use certified gluten-free flours like buckwheat or brown rice.
Use a long fermentation (12–48 hrs) to reduce gluten impact.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Sourdough, Bread, Gluten Awareness
- Method: Baking
- Cuisine: American, Artisan
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 0g
- Sodium: 320mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: does sourdough have gluten, sourdough bread gluten, sourdough celiac, gluten structure, fermented bread