Is Sourdough Gluten Free?

The Ingredient Breakdown

As a food scientist, I look at the source material first. The primary ingredient in this sourdough is organic unbleached wheat flour. Wheat is one of the three primary sources of gluten (along with rye and barley). Even though the flour is organic, the protein structure remains intact. The gluten proteins (gliadin and glutenin) are what give sourdough its chewy texture and rise.

The fermentation process, driven by wild yeast and lactobacilli, does break down some of the complex carbohydrates and proteins. Some studies suggest this may make sourdough easier to digest for those with mild gluten sensitivity, but it does not reduce the gluten content to safe levels for those with Celiac disease. Additionally, the use of well water and sea salt adds no gluten, but also offers no gluten-reducing benefits. The flag for 'wheat' is definitive here; unless the flour is specifically swapped for a gluten-free blend (like rice or tapioca flour), the bread is gluten-containing.

Nutritional Value

Sourdough is often touted for its nutritional profile compared to standard white bread. The long fermentation process can lower the glycemic index (GI), meaning it causes a slower rise in blood sugar levels. It also contains prebiotics which are beneficial for gut health. However, because it is made with wheat flour, it is still a carbohydrate-dense food. If you are monitoring your caloric intake or managing diabetes, portion control is still necessary. It fits into a balanced diet, provided you do not have gluten restrictions.