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Lippincott, Williams & Wilkins, Journal of Pediatric Gastroenterology and Nutrition, 6(51), p. 777-783, 2010

DOI: 10.1097/mpg.0b013e3181f22ba4

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Gluten-free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study

Journal article published in 2010 by Raffaella Di Cagno, Maria Barbato, Chiara Di Camillo, Carlo Giuseppe Rizzello ORCID, Maria De Angelis ORCID, Giammaria Giuliani, Massimo De Vincenzi, Marco Gobbetti, Salvatore Cucchiara ORCID
This paper is available in a repository.
This paper is available in a repository.

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Abstract

Objectives: This study was aimed at showing the safety, for young patients with celiac disease (CD), of sweet baked goods made of wheat flour, which was rendered gluten-free during sourdough fermentation. Methods and Results: As shown by R5 antibody-based sandwich and competitive enzyme-linked immunosorbent assay (ELISA), selected lactobacilli and fungal proteases, routinely used in bakeries, degraded gluten to