Thank you for the comment! And I agree 100% with you on the gluten-sensitive thing. I don't know what it is called, but our family suffers from being bloated when eating normal bread, but with sourdough bread (or just normal bread fermented over a longer period) the bloated-ness does not happen.
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I don't know about the US. In Germany there are 1% of people gluten allergic and 5-10% sensitive. The last part mean they can still eat small amounts but should avoid eating to much wheat products - in varying degrees.
In your family this is such a case. You are probably totally OK with one slice, but get problems with three.
Also your "normal" bread may have added gluten in it (and other stuff for better baking). The more fluffy it is, the more likely.
Yes true. Thank you for the valuable info! Always nice to have people with a critical eye to read your work.