Sourdough Gluten-Free Bagels

Our Sourdough gluten-free Bagels is ideal for those who have a gluten sensitivity or intolerance as it does not contain this protein.

It has a higher nutrient content. Sourdough is a fermentation process that increases the bioavailability of nutrients in flour, meaning gluten-free sourdough bread is richer in vitamins, minerals and amino acids.

Sourdough fermentation can help break down complex carbohydrate chains, which can make digestion easier and reduce the risk of gastrointestinal problems.

Gluten-free sourdough bagels may have a lower glycemic index than traditional breads, meaning it may be a better choice for those looking to manage their blood sugar.

The gluten-free flour used in our sourdough bagels is higher in fibre than traditional flour, which helps promote gut health and reduce the risk of heart disease.

Lower phytate content. Phytates are compounds that can inhibit the absorption of minerals such as calcium, iron, and zinc. Sourdough fermentation can help reduce the phytate content in bread.

Higher beneficial fatty acid content. Sourdough fermentation can produce beneficial fatty acids such as lactic acid and acetic acid, which may have antimicrobial and anti-inflammatory properties.

Improves gut health. Sourdough contains beneficial bacteria such as Lactobacillus and Bifidobacterium, which may help promote gut health and reduce the risk of gastrointestinal diseases.

Sourdough gluten-free bagels is easier to digest for people with irritable bowel syndrome (IBS), as sourdough fermentation can help break down complex carbohydrate chains.