Bakery
‘Gut-Friendly’ Sourdough Snacks Become Sweeter with Time
The Rise of Gut-Friendly Sourdough Snacks
Finding snacks that are both flavorful and gentle on digestion can be difficult. Many people struggle with dietary restrictions, especially those related to gut health. This challenge inspired dietitian Morgan Murdock to create Gut-Friendly Sourdough Snacks, offering a tasty and digestible alternative for those with sensitivities.
How Sourdough Fits the Low-FODMAP Diet
The low-FODMAP diet helps manage irritable bowel disease (IBD) by reducing fermentable carbohydrates, like fructans, which can cause digestive discomfort. Many store-bought sourdough products fail to meet low-FODMAP standards due to insufficient fermentation. Murdock saw this gap and developed it with a fermentation process lasting over 24 hours. This extended process significantly lowers fructan levels, making the crackers easier to digest.
The Power of Long Fermentation
Fermentation plays a crucial role in making sourdough snacks more gut-friendly. A true low-FODMAP sourdough requires at least 12 hours of fermentation, but Murdock’s 24-hour process ensures maximum digestibility. This also enhances the distinct tangy flavor of sourdough and provides a crunchy texture without breaking in the bag.
Addressing Gluten Sensitivity
While Gut-Friendly Sourdough Snacks are not gluten-free, long fermentation breaks down gluten proteins, making them more tolerable for those with mild sensitivities. This allows more people to enjoy sourdough without digestive discomfort.
A Snack for Social and Everyday Enjoyment
Consumers love these crackers for their versatility. They pair well with charcuterie boards, dips, and spreads, allowing those with dietary restrictions to enjoy social snacking without worry. The growing popularity of these snacks highlights a shift towards healthier, gut-friendly eating options.
The Future
Murdock’s passion for digestive health drives her to innovate beyond crackers. She plans to expand into new grocery categories, incorporating the benefits of sourdough fermentation into additional snack options.
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