Gluten has certainly been copping a bad wrap of late. Food-related finger pointing is not new, however this case is particularly puzzling as there is no solid scientific data to support claims that gluten is at all harmful to non-celiac folk. Also, as champions of real, artisan sourdough, we feel the need to step in with some facts about gluten. Gluten – we got your back!

Let us break it down for you.

Gluten is: a simple protein found in grain cereals such as wheat, barley, rye and spelt.

Gluten is not: inherently evil. Nor is it bad for you if you’re not a diagnosed celiac.

So why the hate?

Those in the anti-gluten camp claim that our bodies have not evolved to consume and digest wheat, and therefore gluten. Propelled by the popularity of the Paleo diet (phew, try saying that ten times fast), some people believe that exposure to gluten will lead to celiac disease, or simply cause them to feel unwell.

We agree that everyone should be eating a wide range of fresh vegetables and fruits, nuts and meat and if you have ever paid us a visit at our homes in Sydney and Melbourne you would know that we champion fresh, delicious, wholefoods on our menus. However, there is no scientific data to support the claim that modern human bodies  – unaffected by celiac disease – cannot digest wheat. There is also little evidence to support the assertion that eliminating wheat from your diet completely will lead to greater health outcomes.

So as artisan bakers, where do we stand? Well, we are firmly on Team Sourdough.

We believe that the consumption and enjoyment of good quality bread contribute to good health, particularly gut health. The process of fermentation has been proven to be beneficial for good gut health and the process of creating true artisan sourdough involves a long, slow fermentation process.

Without getting too technical, the long fermentation that produces sourdough bread makes it easier to absorb nutrients like iron, zinc and magnesium, antioxidants, folic acid and other B vitamins. It also breaks down the gluten, making it pretty much harmless. This means that even those who believe they have a sensitivity to gluten will find eating sourdough far gentler on their digestive system.

Keen to learn more about the process of making sourdough and why it’s great for your health as well as your tastebuds? Read more here, or get along to one of our Breaducation classes.