We started making sourdough many years ago when Jo-Anne realised she could no longer eat store bought bread bread and starting eating gluten free. Looking at the label one day, we realised how many ingredients were in the gluten-free bread.
We did some research and found some people with gluten intolerance can eat sourdough bread, so we got some sourdough starter from a family member and started baking. We found that Jo-Anne could eat the real sourdough without a problem.
What are the top 5 health benefits of sourdough bread?
1. May support gut health
Although the beneficial microbes in the starter tend to be lost during the baking process, the fibre and plant compounds, called polyphenols, become more bio-available. These act as an important fuel source for our gut microbes, which makes sourdough bread a gut-friendly choice
2. May aid blood sugar management
The fermentation process and higher fibre content makes sourdough a useful option for those with blood sugar management issues. This is because, unlike many commercially produced breads, sourdough has less of an impact on blood sugar levels.
3. May reduce the risk of heart disease
Typically, diets high in fibre are associated with a lower risk of heart disease. Sourdough appears to offer additional benefits thanks to the fermentation process; these benefits appear enhanced when wholegrain rye flour is used.
4. May be easier to digest
Traditional sourdough undergoes a slow fermentation process, the result of which is an increase in the bioavailability of the bread’s vitamins and minerals. This process also starts the breakdown of protein (including gluten), making sourdough easier to digest.
5. May be more nutritious
Research suggests that the fermentation process improves the bioavailability of fibre and minerals. This is because a naturally occurring compound found in grains, called phytic acid, is broken down and this enables us to access the grain’s nutrients more readily.