Hi everyone,
I get asked this question more than almost anything else: “if I’m sensitive to gluten, can I eat Sourdough?”
It’s a great question, and the answer is a fascinating “Yes and No.”
Here’s why.
In traditional sourdough, the long fermentation process allows wild yeast and bacteria to partially break down gluten proteins. For some people with mild sensitivities, this makes sourdough easier to tolerate.
But… and this part is important
It still contains gluten.
So if you have celiac disease, even a tiny amount is enough to trigger a reaction.
That’s exactly why I became obsessed with gluten-free sourdough.
I wanted the same tangy flavor, the same airy crumb, the same satisfaction of real bread… without the downside.
And it turns out, when you do it properly, gluten-free sourdough is not just a substitute. It’s actually a smarter way to bake.
Here’s what I mean:
• The fermentation process helps reduce compounds like phytic acid, making minerals easier for your body to absorb
• It can lead to a more stable blood sugar response compared to many store-bought gluten-free breads
And most importantly
You get real bread again. Not the dry, crumbly stuff most people settle for.
If you’ve been avoiding baking because it feels too technical or intimidating, I completely get it. That’s why I created a simple Gluten-Free Sourdough Masterclass that walks you through everything step by step.
You can find the full guide and join our community of “Gut-Friendly Bakers” here:
I can’t wait to see your first loaves.
Warmly,
