Your Questions About Sourdough Bread Gluten Free

Michael asks…

What ingredients go into bread to make it?

Well I’m appalled.
I’ve recently learnt that bread has chicken bits in it… I and a lot of people thought bread was vegetarian.
What does bread need with chicken bits in?
Does this mean also that the wheat and gluten free bread which I have, has chicken in it too?
I am allergic to meat! Well intolerant.
I’m very annoyed because it does not state this in the ingredients that they write on the back.
There needs to have written, everything that is put into food products just incase people have serious allergies or intolerances.

What other products that are SUPPOSED to be vegetarian have secret meat products and such in them? What else are food makers not telling us?

sourdough answers:

Many breads have EGGS. Never heard of any “chicken bits.” Someone else’s mentioned gelatin, which is used in many bread to lengthen the shelf life softness of bread. Those are the only two I can think would commonly go into bread, but in today’s better-living-through-chemistry factory-made-chorleywood-bread world, who knows what they might synthesize from the remains of billions of chickens that are slaughtered each month?

That is why I make my own bread. Technically, only 2 ingredients are absolutely necessary (flour and water)…although the resulting bread would literally taste insipid if you didn’t add salt; and if you don’t want a flat bread, or to wait for the natural yeasts (sourdough) to mature, then you’ll be needing some yeast. So…those 4 ingredients are all that are really “needed” for bread. Everything else is added for taste, texture, or as a preservative (note that Salt, The First Additive™, does all three).

Lizzie asks…

What are some good gluten free, vegan tortillas?

I am looking for a good brand of vegan, glutenfree tortillas. I know that Rudi’s makes them but bigger ones would be nice.
If anyone can help, thanks!

sourdough answers:

I honestly don’t know of any, although I know of a couple recipes for some flatbreads that are quite tasty.

One is for traditional injera bread, an Ethiopian flatbread made from teff. It’s fermented, so it tastes rather like a sourdough crepe and the fermentation of the grains changes the texture so it’s extremely flexible and soft. Great for wrapping around savory foods. It has teff, water, salt and oil as the ingredients.

The second one is a french chickpea based flatbread called socca. It’s less flexible, although still pretty soft just after it’s cooked. Quite nice, heartier texture and taste is mild, almost corn-breadish without as much sweet. It’s got chickpea/garbanzo bean flour, water, salt, and oil as the ingredients.

There are many recipes for these on the web to be found, although you have to look up ‘traditional’ injera bread, as many modern versions use a little wheat.

Richard asks…

Is sourdough bread gluten free?

are u SURE?

sourdough answers:

No.

Fermentation will lower the content of intact gluten, but it’s still full of gluten. As far as I can tell, one of the reasons that gluten was considered to be ‘gone’ in fermented foods is because the tests for gluten have a flaw: they have a much more difficult time detecting gluten that has been broken into pieces.

A new test is in the middle of getting certified to be used in the market, one that does a better job to detecting broken gluten pieces, and when compared to other tests, it’s finding that the gluten is often underestimated by as much as half in fermented foods.

Celiacs, who react to gluten, react just as badly to sourdough bread and beer as they do to regular bread.

Lisa asks…

Why is gluten-free bread either: really expensive & disgusting or difficult to make at home?

Seriously.

I’m trying to ease myself onto a glutenfree, dairy-free diet.
I’m gluten-intolerant.

sourdough answers:

In my personal opinion, it’s because the idea of trying to make gluten free bread resembling wheat, rye, or barley bread is not that great of a concept. These foods are were created with wheat in mind, not teff or sorghum or other grains. They are never going to taste the same. They are never going to get the same texture (although some come close to the texture of somewhat crappy bread, at least).

People with celiac disease or allergies miss the familiarity of certain dishes, textures, and tastes. Those dishes, textures, and tastes are, however, gone forever. There’s not way to get ’em back. We have a choice when we lose them: mourn them and move on, or keep trying to recapture what we lost, with foods that don’t taste as good, but are still ‘kind of’ familiar.

Personally, I think most GF processed food should really be used more as comfort food every once in a while, not as an every day food. After a few years off of gluten, the tastes and textures become faded in memory and these products seem closer to what we remember from before we went GF.

But it’s like eating carob when you can’t have chocolate: it’s never going to taste like chocolate. But if you haven’t had chocolate for years, then it’s going to be close to the taste and feel that you remember chocolate having.

If you are trying a gluten free diet? I’d recommend trying dishes that never used gluten in the first place. For example, many of these gluten free grains were originally made for particular dishes in the countries where they originated from. You’ll get better tasting dishes if you find them and try those rather than what we have in processed GF food: poor imitations. It’s still an adjustment, but much MUCH tastier. Traditional injera flat bread from Ethiopia, made from teff (it tastes like sourdough bread and is made to wrap around savory dishes like a tortilla), chickpea flatbreads from India, rice dishes with stir fry from Asia – tons of great tasting stuff out there that has never had gluten and never will.

Oh, by the way, the one GF processed food that is better than the gluten version is gluten free soy sauce, Tamari. That’s because this is what soy sauce used to be, traditionally, before gluten was added. It’s actually asked for in the fancier recipes – it’s the good stuff. 🙂

Helen asks…

How do you know if you have problems with gluten?

What types of breads are worst and which are best?
Is sourdough the best?

sourdough answers:

They can do blood tests, but the only for sure way to know is to get an upper GI test. It’s a scope they’ll put down into the upper part of your small intestine to see if the villi are flattened. If you do have Celiac Disease, you’ll have to cut out all gluten from your diet. And you don’t want to slip up because then your rate for stomach cancer majorly incrases. They do make gluten free bread. The best kind that I found for my daughter is from www.kinnikinnick.com they have all kinds of things on that website. So first thing first, make a dr appt.

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