We are often asked why some sourdough breads, particularly those made from spelt flour, are low in FODMAPs, where as non-sourdough varieties tend to be high in FODMAPs. The reasons are tw
We are often asked why some sourdough breads, particularly those made from spelt flour, are low in FODMAPs, where as non-sourdough varieties tend to be high in FODMAPs. The reasons are twofold:
1. Spelt grain and spelt flour are naturally lower in FODMAPs than modern wheat varieties
Spelt, also known as dinkel wheat or hulled wheat is an ancient species of wheat. Although nutritionally very similar to common modern wheat, spelt has a notably lower fructan (FODMAP) content and is also lower in gluten (see figure 1).
2. Traditional sourdough processing techniques reduce FODMAP content via fermentation
When sourdough breads are made, a culture of yeast and bacteria are added to the raw ingredients of flour and water in order to make the bread dough. This dough is then left to ‘prove’ for