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FODMAPS - olygoscharids that are very hard to digest. Proper fermentation reduces them. I guess the italian bread is just properly fermented and leavened. Here

FODMAPS - olygoscharids that are very hard to digest. Proper fermentation reduces them. I guess the italian bread is just properly fermented and leavened. Here is fun experiment - try her tolerance towards the simplest no knead bread made at home with long cold proofing. Like 48-72 hours. Or good proper artisanal sourdough - if she can tolerate them better you have a good piece of the puzzle. And pasta gluten is quite different anyway from the bread one. It is made from durum wheat which is very hard and I think its gluten lacked the elasticity of the bread one. Does she likes eats a lot fermented foods - like sourkraut and real yogurt? They have been shown to help with stomach microbiome.

chadcmulligan 7y ago
> Does she likes eats a lot fermented foods - like sourkraut and real yogurt? They have been shown to help with stomach microbiome. Sometimes, might be time to investigate these to, thanks Edit: on the sourdough front there is some strange results, I tried an artisanal organic sourdough from a bakery that takes their bread very seriously, and she reacts to that (however, I really like it, so a bit of a bonus for me there :-) ), strangely there is a rye sourdough she gets from the supermarket and she can eat that fine. Its a puzzling set of reactions. Howvever, the good news is its not gluten its something else that can be isolated.