11 ms·

But fermentation (like in sourdough) can fix this right?

• OldSchoolJohnny 11y ago
  Yes, fermentation lowers not only the gluten it also reduces the toxic chemical defenses built into seeds as well in many cases. Beware though, most "sourdough" available in anything less than an artisan bakery is generally standard white dough with lactic acid added to it and some weasel words on the label to make it sound like it's naturally leavened.