My husband is gluten intolerant (not celiac) and gets very sick if he eats more than a trace amount of wheat. Recently, a celiac co-worker of his revealed that she makes her own (wheat!) sourdough from wild yeast and can eat a roll-sized amount without getting sick!
She gave me some of her (again, 100% wheat) starter and I made a very sour version - fed the culture over a couple of days at a little warmer than room temp, then let the final dough rise around 16 hours at room temp before baking. Husband ate a large piece last night and didn't get sick at all!
Anyone else have experience with this (gluten intolerant or celiac)?
I notice other grains like teff and buckwheat love to be made into sourdough pancake/crepe-type breads, but don't bake up like wheat breads. I imagine some gluten must be left in the bread even after such a long rise, in order for the bread to bake up so nicely - but maybe I'm wrong?
I can't seem to find any resources that aren't pretty pseudo-scientific online. But it does seem that non-sour bread is a pretty recent phenomenon (last couple of generations using commercial baker's yeast), which would track the rise of gluten intolerance somewhat.