UNIVERSITY PARK, Pa. — People with celiac disease, or intolerance to dietary gluten, may soon have more food options, thanks to an unlikely source: sourdough bread. By Jeff Mulhollem/Penn State College of Agricultural Sciences Sourdough contains less gluten than other breads, making it more tolerable for people with gluten sensitivities. Now, Penn State and Colorado State University researchers are studying whether […]
Read the full story here: https://www.explorejeffersonpa.com/the-medical-minute-study-of-sourdough-starter-microbiomes-to-boost-bread-quality-and-safety/
