Lower in Gluten, Which May Improve Tolerability

The chewy texture of bread is created by gluten, a sticky protein present in wheat, barley, rye, and spelt. Due to its possible negative impacts on health, it has recently attracted a lot of attention.

Inflammation, leaky gut, irritable bowel syndrome (IBS), and other health issues have all been linked to gluten in some people. It has been demonstrated that sprouting can reduce the amount of gluten in wheat by up to 47%, making sprouted grains potentially more tolerable. But sprouting doesn't completely get rid of gluten. Avoiding sprouted grains that contain gluten is recommended if you have celiac disease or gluten intolerance. Sprouting gluten-free grains such as quinoa, corn, and rice are better options for you in this case.