Tag: Fermented bread

According to Beyond Celiac, regular sourdough bread does not meet the 20 parts per million threshold to be labeled gluten-free, despite common misconceptions. This fact is central to understanding the nuances of how the fermentation process impacts gluten and its digestibility, directly addressing the question, does fermented bread have less gluten?.

Unlike most conventional loaves that rely on milled grains and commercial yeast, Pacha bread is fundamentally different, crafted with just two core ingredients: sprouted buckwheat and sea salt. This minimal, grain-free foundation, combined with a unique production method, sets it apart as a genuinely distinct and gut-friendly option.

Research shows the traditional sourdough fermentation process can reduce the fructan content in bread by up to 92%. This begs the question, is homemade sourdough bread less carbs than regular bread, and what does that mean for your dietary goals?

According to nutritional data, sourdough bread contains a small to moderate amount of potassium, an essential mineral for bodily function. The exact potassium content, and how much is absorbed, is influenced by the flour type and the unique fermentation process used.