Phillippa's Bakery | Digestible wheat
234
single,single-post,postid-234,single-format-standard,iconic-woothumbs-bridge-child,ajax_fade,page_not_loaded,boxed,,qode-title-hidden,columns-4,qode-child-theme-ver-1.0.0,qode-theme-ver-9.5,wpb-js-composer js-comp-ver-4.12,vc_responsive

Digestible wheat

Are you interested to know why your gut can tolerate some breads and not others?

In John William’s and Mark Laucke’s article, they explain that during a long slow natural fermentation process, the peptides in the wheat are deactivated thus rendering the gluten in the wheat more digestible.

Further reading form the source:

Williams Laucke presentation Researcd Wheat Coeliac Article

Tags:
Phillippas
hello@phillippas.com.au