I recently received an email from a reader who asked me if the fermentation process breaks down gluten in sourdough breads made from wheat to levels that are safe for people with gluten intolerance to eat.
It's a very good question because several studies and articles have suggested just this. The prospect is very exciting but please don't run out and buy a boule of bakery-fresh sourdough bread just yet. Read more about the study and what it may mean for the future of gluten-free baking.
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