Home
›
Sourdough
Sourdough
Low concern
Traditional sourdough is a whole-food bread product. Wheat-based sourdough still contains gluten and is not safe for celiac disease.
Found in
353 products
What it is
Bread leavened by a fermented culture of wild yeasts and lactic acid bacteria, rather than commercial yeast.
Produces bread with distinctive tangy flavor, chewy texture, and longer shelf life.
Why it's flagged
- wheat-based sourdough contains gluten
What regulators actually say
"Bread, rolls, and buns are the foods produced by baking mixed yeast-leavened dough prepared from one or more of the following..."
"Sourdough fermentation can reduce phytate content and improve mineral bioavailability in cereal-based foods."
Regulatory status
United States — FDA
Standard of identity for bread under 21 CFR 136
European Union — EFSA
Permitted traditional food
Scan it before you buy it
Get Ube on iOS or Android — point at any barcode, see what's actually in there.
Get the app