Many people with a gluten-free diet will benefit from the health benefits of sourdough bread. The microflora of sourdough increases your body's ability to absorb vitamins and minerals. Sourdough also contains higher levels of resistant starch than other types of bread.
In recent years, sourdough has risen to popularity, partly due to its superior taste but also driven by emerging evidence that sourdough is nutritionally superior to other bread types.
Baking Gluten-free Sourdough is a skill that can easily be practice and made right. When you add the challenge of making bread without gluten, you have to use different flour and adjust your baking techniques to make sure you get the right texture and taste
