As a baker, there is nothing like wheat when it comes to achieving a desired texture. So improving its digestibility for those who have an issue with wheat is a more logical approach than simply removing the wheat as some are advocating. People do not have an issue with wheat because of the wheat, even if it is a one of the hybrid varieties. They have an issue with wheat because of lack of good bacteria in their guts which aids the digestion and absorption of the food.
Since good bacteria is essential for health and an important part of the immune system function, simply removing the wheat does not correct the underlying problem which is lack of good bacteria. It merely removes the symptom. Restoring good bacteria is a big topic and we still need a lot more information to be able to correct all the issues related to it. In the meantime, are there other options to removing the wheat for those who have trouble digesting it? The answer is yes. Both sprouting the wheat and fermenting it helps with digestion. There is even a technique of sprouting and fermenting the seed before grinding it into flour but who has time for that?
A study from the University of Guelph found that both whole grain sprouted bread and sourdough bread slow the absorption of glucose into the bloodstream when compared to both regular white bread and regular whole grain bread. Another study from the University of Bari in Italy from 2004 found that the selected live good bacteria from sourdough used to ferment a combination of wheat and gluten-free grains produced bread that was suitable for celiacs. If a product can be made using wheat gluten so it is acceptable to celiacs, it should be no problem to make one for those who just get a little bloated. Both studies show that how we use grains in preparing our foods is important in the study of grains and once again shows that techniques from the past had merit we did not appreciate.
The problem with sourdough for many is the sour taste. This is just a type of sourdough. It would be the most digestible form. Most bakers will ferment the dough to a certain stage to create the right level of wild yeast to get good leavening and texture. Then fresh flour is folded in and left to ferment for 24 hours. This process is repeated a second time. The final stage is to fold more fresh flour into the dough to now proof it into a loaf for baking. The extra stages remove the sour taste but that fresh flour is not as fermented so this may not be enough for total digestibility for a
References:
1. The Impact of Ingestion of Breads of Varying Composition on Biomarkers of Glucose Metabolism in Overweight and Obese Adults. A Thesis Presented to The Faculty of Graduate Studies of The University of Guelph by ANITA MOFIDI NAJJAR, December, 2009
2. Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients.Di Cagno R, De Angelis M, Auricchio S, Greco L, Clarke C, De Vincenzi M, Giovannini C, D'Archivio M, Landolfo F, Parrilli G, Minervini F, Arendt E, Gobbetti M.Department of Plant Protection and Applied Microbiology, University of Bari, 70126 Bari, Italy. Appl Environ Microbiol. 2004 Feb;70(2):1088-96.
