It neutralizes phytic acid, making minerals like iron, magnesium, and zinc easier for the body to absorb.
Traditional sourdough relies on a wild yeast and lactic acid bacteria starter. For those with Celiac disease, standard sourdough (made from wheat or rye) is unsafe, as the fermentation process—while it reduces gluten—cannot lower it to the safe threshold of . buy gluten free sourdough bread
Slow fermentation leads to a lower glycemic impact, providing steadier energy levels than quick-yeast breads. 2. Market Landscape: From Supermarkets to Small Batches It neutralizes phytic acid, making minerals like iron,