gluten free sourdough bread

What is Sourdough?

It is thought that sourdough appeared as a result of the discovery of wheat and the beginning of bread making. However, due to the use of fabricated yeasts in factories to be suitable for rapid production, the use of sourdough has decreased. Recently, the use of sourdough has increased due to the importance of producing and consuming healthy foods. This method is known as the oldest known grain fermentation.

How and What Is Sourdough Made From?

Mixing the same amount of flour and water, sourdough is kept at the appropriate temperature and in sufficient time. Since it is obtained with flour and water, it can be obtained with various foods. It can also be made from foods such as red beet, pomegranate, boza, black carrot and yogurt. Sourdough helps to preserve the texture while extending the shelf life of wheat and rye breads. At the same time, it is seen by studies that it is the right way to increase the taste and nutritional values of the bread made.

What are the Benefits?

Ekşi maya eklenmesi ile yapılan ekmeğin nem oranı azaldığı için raf ömrünün uzadığı görülmektedir. Genel olarak tam tahıllı veya kepekli ekmeklerin yapımında kullanılmaktadır. Ekşi maya ekmeğinin tüketilmesi ile posa alımı da artmaktadır.

Increased fiber intake;

  • Coronary Heart Diseases
  • It provides a potential effect to reduce the risks of gastrointestinal cancer.

Bioactive compounds formed by fermentation and fermentation have positive potential effects on health. It also increases the availability of minerals and vitamins in the body.

Thanks to the healthy bacteria formed during fermentation and fermentation, it has an enhancing effect on intestinal health.

It also contains vitamin E, B group vitamins, potassium, zinc, magnesium, selenium, calcium and increases iron absorption from the intestines.

  • antimicrobial
  • antihypertensive
  • It has positive effects on cholesterol levels.

Can Gluten-Free Bread Be Made With Sour Yeast?

Sourdough bread is generally made from wheat and rye flours. It is named depending on the content of the flour used in bread making and the gluten content varies. In addition, it can be consumed in cases where certain amounts can be tolerated, such as gluten intolerance while making sourdough bread. It can be used as a source of healthy carbohydrates in a gluten-free diet by using gluten-free flour while making sourdough bread. Gluten-free sourdough bread can be made using gluten-free flours (rice flour, quinoa, amaranth, teff flour, buckwheat flour, legume flours).

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