Bread intolerance does not necessarily mean gluten intolerance

This is why a lot of people can’t tolerate bread any more

Bread intolerance is not necessarily linked to gluten or wheat. A recent study showed that the time bread is allowed to rest and rise plays a big role in how easily digestible bread is.

Bread is one of the most popular foods around. Yet more and more people complain of intolerance symptoms such as pains, bloating and cramps when ingesting bread. Oftentimes, sufferers will assume gluten or wheat as the culprit and simply avoid bread altogether. However, wheat is not necessarily to blame, a recent study at the University of Hohenheim in Germany found.

Different types of sugar in bread

To understand the connection, we need to dig a little deeper. Wheat contains a certain type of sugar called “FODMAPS”, short for “fermentable oligo-, di and monosaccarids and polyols”, easier to understand as a collection of short chain carbohydrates and sugar alcohols found in foods naturally or as food additives. FODMAPS are hard to digest, often causing stomach pains and other symptoms linked to intolerance.

Scientists have now discovered that allowing a bread to rest and rise for longer reduces the amount of FODMAPS considerably. In a study, the same dough was left to rest for different times and then analysed the amount of FODMAPS in the bread.

After one hour of rest, all doughs contained the same amount of FODMAPS. However, after four hours of resting, the dough contained only 10% of the originally contained sugars and carbohydrates.

Industrial breads have very short resting times

The explanation: The yeast in the dough ferments during resting and consumes the sugars. In a way, yeast pre-digests bread for us. The longer the resting time, the more FODMAPS get converted.

For those of us with bread intolerance, this means that industrially produced breads should be avoided. Industrially produced breads are allowed only a very short resting time and often contain additional enzymes and additives.

The solution: Buy good bread or make it yourself

Local, traditional bakeries and organic bakeries use organic, pure ingredients and give the dough enough time to rise and develop before baking.

At Bread Crumbs Bakery, we place very high importance on using only pure, organic demeter quality ingredients and working the dough using traditional ancient methods that allow the longest applicable rising times. That way you can be sure you are getting easily digestible, highest quality breads that are good for you.

The orginial article appeared on in German: