Gluten-free consumers may be able to eat old-fashioned bread

04/9/2013 | Bon Appétit online

Traditional-style bread that uses dough fermented for more than 12 hours and "whole-milled" whole wheat flour may be easier for celiacs and gluten-sensitive people to digest, according to researchers and plant geneticists. The longer fermentation process makes the gluten easier to break down, compared with processed bread which is produced in less than three hours.

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