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Sourdough bread (need advice)

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Ulcerative Colitis
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Posted 1/11/2016 3:23 PM (GMT 0)
I have been gluten free right from the time of crohns diagnosis. My celiac test came negative twice and I was avoiding gluten just to be on safe side.

I have been thinking of trying sourdough bread for some time and local organic store has following brand. Need advice whether to eat daily. I had 2 slices yesterday with no reaction. But very worried to add anything new (especially wheat)


https://www.rudisbakery.com/organic/product/rocky-mountain-sourdough/

Ingredients are

organic wheat flour, water, sea salt, organic vinegar, organic oat flour, organic barley malt, organic high oleic sunflower/safflower oil, yeast, organic wheat gluten, cultured organic wheat starch, organic whole wheat flour, ascorbic acid, natural enzymes.
CONTAINS: wheat
Posted 1/11/2016 3:41 PM (GMT 0)
Only you can decide if you are sensitive to gluten by eating it and seeing what happens. It is worth testing because you may find that wheat doesn't bother you at all, great news.

The same testing goes with sourdough bread. You may find that it doesn't cause you problems even if you are sensitive to regular wheat bread.
Posted 1/11/2016 3:48 PM (GMT 0)
Ate last 2 days and did not find any visible issues. But I'm worried. I have not touched wheat for last 2 years just for safety sake.


Is it safe to eat sourdough daily? Worried about yeast too?
Posted 1/11/2016 4:30 PM (GMT 0)
I can't think of any reason why it wouldn't be safe to eat if you had no reaction to it. What about the yeast worries you?
Posted 1/11/2016 6:09 PM (GMT 0)
May be just paranoid. Had followed strict SCD diet with no advantage and symptoms was getting deteriorated until we did FMT. Then we added rice for last few months with no issues.

Still never tried wheat. Then read in CCFA website that white bread and sourdough are safe for crohns patients.
Posted 1/11/2016 9:17 PM (GMT 0)
I routinely eat breads, pastas, and many things containing gluten without issue. I eliminated gluten for a month, as an experiment and it didn't improve my uc symptoms at all. So, I've reintroduced it and had gluten ever since.

Gluten isn't off limits for everyone with IBD, just those who are celiacs or have a known gluten sensitivity that impacts their symptoms.

I'd reintroduce gluten slowly and carefully for a few weeks and monitor your symptoms. If there's no noticeable change, then enjoy your gluten.
Posted 1/12/2016 12:49 AM (GMT 0)
If it's a true sourdough (fermented for at least 7 hours) it would not contain any yeast. Obviously this is not a true sourdough with yeast as an ingredient. I'm sure there's quite a bit less gluten in the product than there would be in regular yeasted bread, because that's one of Rudi's specialties.

If you're prone to candida I would steer clear. Look for an organic loaf which would normally contain organic wheat flour, starter culture (enzymes), water and salt basically. Better yet, buy a starter culture and try a loaf at home tongue

Whoops just noticed that wheat gluten and wheat starch are also ingredients, so this is in no way a low gluten bread....BUT since you haven't reacted it may be safe for you. Next time look for an organic fermented loaf.
Posted 1/12/2016 1:11 AM (GMT 0)
if you were gluten fre when they did the test the results are not accurate
Posted 1/12/2016 2:27 AM (GMT 0)
I was eating wheat at the time of the celiac test. So I think the test was accurate.
Posted 1/12/2016 2:13 PM (GMT 0)
If you didn't have a reaction it should be fine... I'd take iPoop's advice. I eat all kinds of breads (probably my favorite food) and pastas all the time. When I do have symptoms it helps slow me down.
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