heidi: gluten free sourdough claims

[Guest guest]

well. things are still in craze-mode as we prepare for the open house, but

i took a break to finally read the wise traditions that " just " came out and

i found there's an article about pel'menji!! i? am a pel'menji FIEND. a

complete and unabashed fanatic. i used to have huge parties completely

dedicated to pel'menji. when i lived in russia, i used to contrive to get

myself invited to people's grandmothers' houses so that i could learn new

pel'menji recipes...(i will note, however, that it's a rare russian

housewife that still ferments the dough, though i'd expect that the

villagers are more likely to do so. i only lived in cities...)

anyway.

here's a quote, and the crux of my question: " Not only are anti-nutrients

such as phytic acid neutralized by the acidic long soaking period, but

recent research has shown that the lacto-bacilli present in sourdough

cultures effectively neutralize the toxic components of the wheat gluten

molecule responsible for the allergic reaction in celiac-sprue sufferers.

Mere soaking with the addition of acetic acid showed no effect on the

gluten molecule. ... "

she references the following paper: DiCagno, et al: proteolysis by

sourdough lactic acid bacteria: effects on wheat flour protein fractions

and gliadin peptides involved in human cereal intolerance. applied and

environmental microbiology, feb 2002 p623-633 vol 68, #2.

so.

do we trust it? i had just assumed i couldn't have pel'menji anymore, or

that i'd have to devise some sort of rice flour method, or...

what are your thoughts, glutenatrix? (and anyone else!)

-katja