Is Sourdough Cracked Wheat Bread Gluten Free?

The Ingredient Breakdown

As a food scientist, I look at the chemistry of a loaf to determine its safety for specific diets. When we analyze the ingredients list for Sourdough Cracked Wheat Bread, the verdict is immediate and clear. The primary ingredient is unbleached enriched wheat flour. This is the standard flour derived from wheat, containing high levels of gluten proteins (gliadin and glutenin) that trigger immune responses in those with Celiac disease.

It doesn't stop there. The recipe also includes cracked wheat (often called bulgur). This is simply whole wheat kernels that have been broken into pieces. While texturally pleasing, it is pure wheat and, therefore, a concentrated source of gluten. Finally, we must look at the water and sourdough starter. The starter is a culture of wild yeast and bacteria, but it is almost always 'fed' with wheat flour to maintain its activity. Without a gluten-free flour base, the starter itself retains gluten. The inclusion of malted barley flour is another red flag; barley is a distinct gluten-containing grain often used as a diastatic malt to feed yeast, adding yet another layer of gluten to the mix.

Nutritional Value

From a nutritional standpoint, Sourdough Cracked Wheat Bread offers a decent profile for those who can tolerate gluten. It is a source of complex carbohydrates and provides dietary fiber from the cracked wheat. The enrichment process adds essential B vitamins like niacin and thiamin, which are vital for energy metabolism. However, because it is made with refined and whole wheat flours, the glycemic index can be moderate to high depending on the serving size. It is not a low-carb or keto-friendly option. For the general population without gluten issues, it is a wholesome bread choice, but it offers no specific 'low sugar' or 'low fat' benefits that would make it a 'diet' bread.