Gluten Free Vs Sprouted Bread. Apparently the sprouting of the grains makes the bread healthier and easier to digest for those who can eat gluten. The second thing you want to consider as to why sprouted grains might be better is because gluten and proteins become more digestible.
This transformation is dependent on letting the dough culture for many hours at room. Gluten content is reduced by approximately 50% during the sprouting process. This process of making sourdough bread, doesn’t use sprouted flour, but bread made this way has the same benefits as bread made with sprouted flour.
Sprouting makes the wheat easier to digest and minerals are more easily.
Best foods for celiac disease: Finally, a completely gluten free bread line in 4 varieties specifically created with your health in mind. So you really want to get gluten out of your diet. This occasionally leads people with celiac disease or others with gluten intolerance to try them, in the belief that sprouting the grains reduces or eliminates their gluten content.
