Sprouting, Fermentation, and the breakdown of Gluten

As I sit here tonight in my living room, my rocking chair creeks and cracks as I rock back and forth. As I rock, I get deep into thought. My thoughts now have turned into this blog post on how the sprouting and fermentation process helps with the breakdown of the gluten molecule. Ive noticed more people than ever that are reacting to gluten and many are trying to figure out why? They are forced to start a new journey of altering their diets to feel better. The symptoms range from skin irritations, tiredness, to digestive and bowel irritations. Why is this happening to people? You hear so many stories when people travel over to Europe that they can eat almost anything and people are so much healthier over there. Is this true, or are these just rumours we are hearing? 

Gluten has become one of the most debated components in modern diets. Found in most grains, gluten gives bread its stretch and structure- but it comes with a source of discomfort for many. What’s less known is how century old preparation methods, like sprouting and fermentation, can naturally alter gluten, making it potentially easier to digest and more nutritious. Why isn’t this practiced more in our culture? Why and how did we forget about such a vital process?

In this post, we explore how these processes work and how they transform gluten at the molecular level. Which has lead to Pastorey Pasta and given you a healthier option.

What is gluten, exactly? Gluten is a protein made of two main components: gliadin and glutenin. These proteins are responsible for the elasticity of dough and the chewy texture of bread. However, they are also resistant to full digestion and can trigger immune responses in people with gluten- related disorders. The human body isn’t able to break this complete protein down, and when it’s in full form the body will react, most likely in a negative way. 

The miraculous process we know is sprouting! When a whole grain is soaked and begins to sprout, a beautiful transformation takes place. The seed activates enzymes to prepare for plant growth, including a process that breaks down storage proteins like gluten. This process breaks down the gluten into much smaller parts. When the body intakes the smaller gluten proteins it doesn’t have to work so hard to digest and move it through. The sprouting also enhances the digestion from increased enzyme activity, and releases higher levels of antioxidants, vitamins, and minerals. Though the gluten isn’t completely eliminated, it becomes less dense and potentially less irritating to sensitive individuals.

The other incredible process we have learned centuries ago is fermentation. This process involves microorganisms (yeasts and lactic acids or as I like to say the “healthy bugs”). These “healthy bugs” feed on the carbohydrates in the flour. This is especially common in sourdough baking, where long fermentation times (12-24 hours) allows the “healthy bugs” to eat up the gluten proteins. My noodles slowly air dry for 24-36 hours. As the “healthy bugs” are busy eating away, enjoying their lives, they are doing a very important vital role for our food! They breakdown the gluten proteins into smaller fragments, they also reduce the glutens immunogenicity making it more tolerable for those with gluten issues. The outcome of the breakdown of the proteins leave behind organic acids, which further aid in digestion and support gut health. That would be the tangy taste you enjoy so much! Fermentation does not remove gluten completely, but it alters its structure significantly.

When sprouting and fermentation are combined they create a powerful one-two punch! Sprouting softens and opens up the grain, making it more accessible for microbes and the fermentation then continues the breakdown. Both are reducing the gluten content and the potential for irritation. This is why sourdough breads made from sprouted grains are both easier to digest and more nutritious than the modern, quickly-processed counterparts. So came Pastorey Pasta!

I would love to say Pastorey Pasta is safe for everyone. Both the sprouting and fermentation do not make gluten- containing grains safe for people with celiac disease. Even trace amounts of gluten can cause harm in those individuals. However, for people with sensitivities, digestive discomfort, I can confidently say my noodles are a more comfortable choice.

Both of these century old processes transform grains from mere calories into complex, living foods. They turn a grain into a vegetable! These processes break down gluten, improve digestibility, and unlock nutrients- making them a valuable option for those seeking a healthier diet. Before cutting out gluten completely, consider trying sprouted fermented Pastorey Pasta. 

My chair is still creeking and cracking away! Until the next thought…