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Sourdough Fermentation May Be A Better Way To Make Gluten-Free Bread

July 15, 2015: 12:00 AM EST
An Italian researcher reports that baking with wheat flour processed with sourdough fermentation results in a better tasting and healthier gluten-free bread. Sourdough fermentation using natural lactobacilli and yeasts was common until faster acting leavening agents like bakers yeast became common. According to Carlo Giuseppe Rizzello, using sourdough fermentation offers many advantages, including better taste than other gluten-free breads. In addition, it has a longer shelf life and is rich in minerals, vitamins, amino acids and fiber.
"Sourdough Fermentation Process Shows Promise for Gluten-Free Baked Goods", News release, Institute of Food Technologists, July 15, 2015, © Institute of Food Technologists
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