Wild Bread - Sourdough CookbookWild Bread - Sourdough Cookbook Table of Contents
Home | Profile | Register | Active Topics | Members | Search | FAQ
Username:
 Password:
Save Password
Forgot your Password?

 All Forums
 We're Here for You
 Help!
 Question about Gluten		  New Topic  Reply to Topic
 Printer Friendly
Author Topic  

YellowRose
75 Posts
Sara
Paris TX
USA
Posted - Apr 16 2018 :  05:12:23 AM  Show Profile  Reply with Quote
I have a mild in-tolerance to gluten so I watch the amount of bread I eat. Kneading increases gluten so does that mean batter breads have less gluten? Not gluten free but less. Or is it just not fully developed until kneading but still the same amount?
Lord put your arms around my shoulders and your hand over my mouth.

Ashley
656 Posts
Ashley
MOSCOW Idaho
USA
Posted - Apr 16 2018 :  10:19:28 AM  Show Profile  Reply with Quote
Hi Sara, kneading strengthens the strands of gluten already present in the flour. So, in a sense the batter breads have a weaker gluten structure, but whether you knead or not, it doesn’t change the amount of gluten proteins in the flour.

Some claim that flours such as sprouted wheat or Einkorn are better for those with gluten sensitivities, but I think that it really depends on the person. Also, by nature, naturally-leavened breads are more digestible. In the first two paragraphs on p. 23, MaryJane discusses the reasons behind this.
Ashley Ogle
Go to Top of Page

YellowRose
75 Posts
Sara
Paris TX
USA
Posted - Apr 16 2018 :  10:22:58 AM  Show Profile  Reply with Quote
Thanks Ashley. I have read sourdough bread is the easiest bread to digest.
Lord put your arms around my shoulders and your hand over my mouth.
Go to Top of Page
  Topic  
 New Topic  Reply to Topic
 Printer Friendly
Jump To: