The reason for this is all grains and legumes naturally contain phytic acid, an organic acid which blocks mineral absorption in the digestive tract. Because most commercial-scale breads and grains are not soaked or fermented prior to consumption, this phytic acid is not properly broken down, which can cause inflammation in the digestive system. This inflammation can damage the intestinal villi responsible for absorbing needed nutrients, which is believed to be the cause of gluten intolerance.
For those with gluten intolerance, soaking or fermenting gluten-based grains breaks down this difficult-to-digest plant protein. Two studies in Italy have found that "individuals with celiac disease who ate specially prepared sourdough wheat bread over the course of 60 days experienced no ill effects," writes Tasha Gerken in, "Celiacs Can Say Yes to Sourdough Bread."
Under normal circumstances, it's necessary for individuals with a gluten sensitivity to completely eliminate gluten from their diet. However, these two small studies involving sourdough bread give hope to the millions who believe they need to swear off gluten containing grains forever.
In my experience with whole grains, fermenting the flour is the only way to get a light high loaf. All of my bread is fermented, not only does it make it easier to handle being whole grain but it allows you the baker more freedom in their baking schedule. I use a very different way of making bread using a Biga and Soaker basically I soak the flour overnight or up to 3 days. If you are sensitive to gluten try my bread and see if you find it easier to digest.
How to properly prepare breads the traditional way to avoid gluten intolerance
March 31, 2012 by: Jonathan Benson