Why Stone House sourdough is better for you!!

FODMAP is an acronym for a certain class of carbohydrates, called fermentable short-chain carbohydrates, which are more difficult for people to digest. (The full acronym stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols.).  The primary FODMAP in most bread is fructan, so breads with reduced fructan levels are generally suitable for a low FODMAP diet. Stone House Sourdough, in particular, falls into this category due to its traditional fermentation process. Other options include gluten-free bread that free of high FODMAP ingredients, but unfortunately are not considered all natural.

When choosing bread, it’s essential to confirm that it’s been made using techniques that ensure a lower fructan content, especially if you’re following a low FODMAP diet. Stone House Sourdough tends to be low in FODMAPs because the long fermentation process reduces its fructan levels. As the dough ferments over time, the natural microorganisms consume the FODMAPs, lowering the fructan content. Unlike most sourdough brands, low long fermentation is part of our process.  We take the extra steps because this health benefit is only guaranteed when the bread is made using traditional methods, which involve fermenting the dough for several days and allowing it to rise for at least 24 hours. If you’re buying sourdough from a store or making it at home, it’s important to check whether traditional techniques were used, as most commercially produced sourdough may not offer the same low FODMAP benefits.