Did Ancient Bread Contain Gluten? The Surprising Truth

December 17, 2025 •

3 min read

Over 10,000 years ago, farming in the Fertile Crescent began producing domesticated grains, and a recent study confirmed that ancient wheats, unlike some popular beliefs, actually contained gluten. The question of whether ancient bread contained gluten is more complex than a simple yes or no, revealing fascinating insights into early agriculture, baking techniques, and grain composition.

Quick Summary

Ancient wheats like einkorn and emmer contained gluten, though often with a different structure and composition than modern wheat. Early breads from these grains, often fermented, had different properties. This explains why some people with gluten sensitivities tolerate ancient grains, while those with celiac disease must avoid all wheat regardless of its age.

Key Points

Presence of Gluten: Yes, ancient bread contained gluten from wheat varieties like einkorn and emmer.
Higher Protein Content: Some ancient wheats actually have higher protein and gluten concentrations than many modern bread wheats.
Different Gluten Structure: The gluten in ancient grains often has a different ratio of gliadin to glutenin, with a weaker structure, impacting dough elasticity.
Not Celiac-Safe: Despite popular myths, ancient wheat is not safe for individuals with celiac disease, as it still triggers an autoimmune response.
Impact of Processing: Traditional methods like long fermentation and using whole grains altered the bread's properties and digestibility.
Potential for Sensitivities: The different gluten composition may be tolerated better by some individuals with non-celiac gluten sensitivity, but this varies.

Yes, Ancient Wheats Were Not Gluten-Free

Contrary to popular myths, early cultivated wheats such as einkorn, emmer, and spelt did contain gluten. Some ancient wheats, particularly einkorn and emmer, may have had higher overall protein and gluten content compared to many modern bread wheats. The primary difference lies in the structure of the gluten, formed by specific proteins called gliadin and glutenin.

Ancient wheats often had a different ratio of gliadin to glutenin and lacked the 'D' genome found in modern bread wheat (Triticum aestivum). This genetic difference is thought to contribute to inflammatory responses in sensitive individuals. The weaker gluten structure in ancient grains resulted in dough that was less elastic and produced a denser bread. While traditional preparation methods like sourdough fermentation might have made ancient grains more digestible for some, they remain unsuitable for individuals with celiac disease.

The Role of Processing: Fermentation and Milling

Ancient peoples processed grains differently than modern methods, significantly impacting their bread.

Sourdough Fermentation: Long fermentation with wild yeasts and bacteria, common historically, helped pre-digest some proteins and carbohydrates, potentially making the bread easier to tolerate for those with non-celiac gluten sensitivity by breaking down gluten proteins.
Whole Grains: Ancient bread was typically made from whole grains, including the nutrient-rich bran and germ. This contrasts with modern refined flours and also affected dough consistency.
Stone Grinding: Slower, less aggressive stone grinding produced a coarser, less uniform flour compared to modern roller mills, contributing to the rustic nature of ancient loaves.

Comparison: Ancient Grains vs. Modern Wheat

A comparison highlights key differences between ancient and modern wheat varieties:


Feature	Ancient Wheats (e.g., Einkorn, Emmer)	Modern Bread Wheat (T. aestivum)
Gluten Content	Often higher overall protein and gluten content	Slightly lower overall protein and gluten
Gluten Structure	Simpler genetic makeup, weaker, less elastic gluten	Complex genetic makeup (hexaploid), stronger, more elastic gluten
Gliadin/Glutenin Ratio	Often higher gliadin relative to glutenin	Higher glutenin content, ideal for leavened bread
Digestibility for Some	Different gluten structure may be more digestible for those with sensitivities, but NOT for celiac patients	Increased gliadin peptides in some modern strains might be more problematic
Baking Properties	Produces denser, often flatter bread; less oven spring	Yields light, airy, high-volume bread with significant rise
Yield	Lower yielding crops compared to modern varieties	Higher yielding due to selective breeding

The Impact on Modern Diets and Sensitivities

The belief that ancient bread was gluten-free has led some with sensitivities to consume ancient grains, a risk for those with celiac disease. However, for individuals with non-celiac gluten sensitivity, the different gluten structure and lower FODMAP levels in ancient grains may result in milder symptoms. Individual responses to ancient grains vary.

The Evolution of Wheat and Human Tolerance

Wheat's evolution alongside humans involved selecting traits for easier harvesting, which influenced starch content and gluten structure. The focus on high-gluten wheat for commercial baking is relatively recent. While human digestion has adapted, not everyone tolerates modern gluten loads. The rise in celiac disease and gluten sensitivity diagnoses reflects our increased understanding of these interactions.

Conclusion

Ancient bread undeniably contained gluten, derived from grains like einkorn and emmer. While the gluten structure differed and traditional methods may have aided digestibility for some, ancient wheats are not safe for individuals with celiac disease. The differences between ancient and modern wheat remain an active area of research.

Frequently Asked Questions

No, ancient grains such as einkorn, emmer, spelt, and khorasan wheat are not gluten-free and are not safe for people with celiac disease.

Some studies suggest ancient wheats contain higher levels of certain nutrients, such as lutein and manganese, as well as fiber, due to being less hybridized than modern varieties. However, when both are consumed as whole grains, the overall nutritional profiles are similar.

The gluten in ancient wheat has a different, often weaker, structure and may lack the 'D' genome associated with some immune responses. Combined with traditional fermentation methods, this can sometimes make ancient grains more digestible for individuals with non-celiac gluten sensitivity, though not for celiac patients.

Ancient baking often used long, natural sourdough fermentation, which helped break down some gluten proteins and other compounds. This, along with using whole grains and less aggressive milling, resulted in denser, nutrient-rich breads.

The earliest medical description of what is now known as celiac disease comes from the ancient Greek physician Aretaeus of Cappadocia. This confirms that gluten-related illness has affected susceptible individuals for millennia, though it was not understood then as it is today.

The main difference is in the composition of the gluten-forming proteins, gliadin and glutenin. Modern bread wheat has been selectively bred for a stronger, more elastic gluten network, resulting in higher gliadin ratios compared to some ancient types.

It's a combination of factors: different genetic makeup of the grains, less reliance on a single grain for sustenance, and traditional, lengthy processing methods like fermentation, which aid digestibility. Additionally, diagnostic tools and understanding of gluten disorders were non-existent, meaning many symptoms went unaddressed.