Sourdough spelt or sourdough wheat bread

A number of people with IBS are able to tolerate 100% sourdough spelt bread and 100% sourdough wheat bread (white or whole wheat) that is prepared using no yeast and involves a long, slow rising time (one to two days). That’s because this traditional sourdough process decreases the concentration of FODMAPs, resulting in breads that are more digestible. Making 100% sourdough bread is very time-consuming, however, and just a few commercial bakeries in North America offer it. In addition, the FODMAP content of these breads may vary depending on the sourdough fermentation method used by the bakery and whether any high-FODMAP ingredients are added, so do a trial of one to two slices with a meal to assess your tolerance.