Phillippa's Bakery | Digestible wheat
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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