Well indigenous use of grains and legumes involves fermentation (eg sourdough, fermented tofu, miso), which are mostly no longer done at scale. Bread that uses

Well indigenous use of grains and legumes involves fermentation (eg sourdough, fermented tofu, miso), which are mostly no longer done at scale. Bread that uses yeast instead of sourdough starter is often not fermented long enough to get rid of most FODMAPs (4h fermentation seems to be recommended, but this is reduced for cost reasons).