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Does sourdough have less gluten?

Great Grains!

Barton Seaver - Great Grains!

Recorded

This event was on October 25, 2022

Join Chef Barton Seaver to discuss the wide world of grains – from barley and corn to quinoa and winter wheat berries, and everything in between. Whole grains offer great health benefit, but also diversity of tastes, textures, flavor, and colors! We’ll discuss strategies for making the most of this culinary staple and explore the varied options available to the home cook. As always, bring your questions!

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Question

Lynnette Clancy

Does sourdough have less gluten?

Answer

Check this is what happens. I just don't know something. So sort of it does have a little less gluten. It's sort of like a gluten light. It's not gluten-free. So if you have celiac stay away and again not doctors not medical professionals not even professional Bakers. So take all what we're saying with a grain of salt. Um, but it does have less gluten what makes it often more digestible to people who have other GI issues not Celiac is the fermentation product process. It gives it some of the probiotics and makes it easier on your digestion. So that's why often it is a better option for people who have gluten sensitivities still not an option for celiacs.

Barton Seaver

Chef, Educator, Author

bartonseaver.com

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.