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YellowRose Posted - Apr 16 2018 : 05:12:23 AM
I have a mild in-tolerance to gluten so I watch the amount of bread I eat. Kneading increases gluten so does that mean batter breads have less gluten? Not gluten free but less. Or is it just not fully developed until kneading but still the same amount?
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YellowRose Posted - Apr 16 2018 : 10:22:58 AM
Thanks Ashley. I have read sourdough bread is the easiest bread to digest.
Ashley Posted - Apr 16 2018 : 10:19:28 AM
Hi Sara, kneading strengthens the strands of gluten already present in the flour. So, in a sense the batter breads have a weaker gluten structure, but whether you knead or not, it doesn’t change the amount of gluten proteins in the flour.

Some claim that flours such as sprouted wheat or Einkorn are better for those with gluten sensitivities, but I think that it really depends on the person. Also, by nature, naturally-leavened breads are more digestible. In the first two paragraphs on p. 23, MaryJane discusses the reasons behind this.