In the past year, many turned to baking as the world was faced with mandatory quarantine as the pandemic took over. Some pursued the hobby as a passion to pass the time, while others saw potential in making it into a viable business opportunity. Regardless of the reason, Sourdough Bread has become one of the most popular products made in the baking world. Is Sourdough Bread Gluten-free? Let’s discuss Sourdough Bread health benefits, recipes, ingredients, and affordability.
What Is Sourdough Bread?
At its core, Sourdough Bread is slow fermented bread. Unlike other archetypes of bread, Sourdough requires no artificial yeast and is completely prepared by natural yeast and bacteria. The ingredients are extremely simple to prepare and require more time for fermentation than preparation steps. The sourdough starter (water with flour) is the first component to prepare; more flour and salt are added after. It’s by far the most organic form of bread and is a rather welcoming entry point for future bakers.
As a result of its purely natural fermentation process, the bread boasts a distinguishable scent and taste that has a tinge of sourness to it. When done well, Sourdough Bread also marries the two textures of all pastries nicely; soft and tender on the inside, while remaining crispy on the outside. Culturing the fermented mix can largely depend on the baker and the frequency of feeding the starter is flexible enough to produce a variety of results based on preference.
Sourdough Bread: Organic & Healthy
The complete lack of preservatives and simple method of preparation makes the Sourdough Bread, possibly one of the most versatile additions to any diet. Water, flour, and salt are easy to digest and the process of fermentation adds to a stronger immune system. The use of naturally cultured probiotics also helps improve gut bacteria and even avoid blood sugar levels to rise.
Is Sourdough Bread Gluten-Free?
The pastry itself is also a hit with consumers who face gluten allergies, offering an alternative fermentation formula that can cater to this health condition that few other types of bread can offer. On its own, the bread does contain a significantly reduced amount of gluten when compared to its siblings but is not completely free from it.
Studies have shown that despite not being gluten-free by default, sourdough’s leniency towards digestion can make it edible for those who are deathly allergic to gluten. The fermented yeast and bacteria in the starter make it much easier for the body to break down fructan. Fructan is the component in many foods that causes indigestion, and more often than not, not gluten itself. If you are not a risk-taker, gluten-free recipes for sourdough are available, but are not commonly found in bakeries – the best chance is to DIY it.
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Sourdough Bread Recipe and Ingredients: Easy To Make
The aforementioned ingredients listed should clue you in on how easy the bread is to make. With flour, water, oil, and some time; this recipe is the perfect introduction to anyone who is interested in picking baking up seriously. Fermentation isn’t a quick process and feeding during culturing is a must, but that means it is perfect for hectic schedules.
Especially when working from home, cultivating your Sourdough Bread is even easier as you are in a space to monitor its fermentation while being comfortably occupied simultaneously. This is perhaps one of the biggest reasons this particular dish has been such a hit specifically during lockdowns.
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Affordable Nutritious Food
It does seem like a dream-come-true situation that a dish could be packed with nutrition and easy to make – all while also being affordable. The result of a worldwide pandemic has resulted in a sudden shift within the economy, with large numbers of people either losing their jobs or getting massive pay cuts. Because of this, preparing enough Sourdough Bread for a week can simply be used to substitute the cost of artisanal bread for half the price. Besides Sourdough’s health benefits, its versatility can be a motivating factor to embark on this baking journey – capable of being used in sandwiches, stew, soup, garlic bread, and on its own.