There is some evidence, albeit limited, that those with celiac disease can eat sourdough bread without any adverse health effects.

Charlene Van Buiten, assistant professor at Colorado State University’s Department of Food Science and Human Nutrition, has a background in gluten chemistry, and she was curious about the relationship between different sourdough starter culture microbiomes on gluten and its immunostimulatory properties.

“I was really interested in seeing how we could possibly change t…

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About the Author

Danielle Beurteaux is a journalist who writes about science, technology, and food (@daniellebeurt and

In This Article

  1. Bakery
  2. Microbiome
  3. R&D