Singing the Praises of Sour Dough Bread

The hardest part, bar none, to me about trying to eat well and still feel good in my gut is how to avoid wheat.  There is such a gluten-free craze going now, and while some people do need to avoid it, I am NOT talking about gluten here.  I am talking about fructans-a major component in wheat.  They are challenging because they are fermentable.  The fermentation of the fructans by the bacteria in your gut causes the production of gas.  Gas leads to…you guessed it- bloating!  Which is my number one symptom and why I avoid wheat as much as I can.  I have found that an occassional cookie or something small does not bother me, but anything more than that and I am feeling really bad!

One thing I have found that has been a life-saver is sour dough bread.   If you can find a really good quality, sour-dough bread, the process to make this seems to make the fructans less active.  It could very well be related to the rising process and not using yeast, but that is a post for another time.

My favorite, inexpensive sour dough bread is the Archer Farms brand from the Target bakery.  My family and I love this bread and it has made all the difference in the world to me.

Author: ruthmfisher

I am Registered Dietitian who has a long love-hate relationship with food all my life. Starting out as a farm girl who loved to cook and eat-to an IBS/SIBO sufferer to a dietetics professional. This is my guide to eating grains and carbs without suffering and a tribute to my mother and grandmother along the way. It's kind of a "Julie and Julia" type of project to preserve my legacy of family recipes while adjusting them to meet my own dietary needs. View all posts by ruthmfisher