Fermented Wheat Four

Lectin -reduced
The wheat flour is fermented at least 24 to 48 hours and sometimes up to 72 hours- the longer the time the more flavor is created in the flour.
Traditional sourdough breads made from wheat, wholemeal wheat, and spelt flours are low FODMAP because they contain reduced levels of fructans.
Home made fermented flour is easy to do. Mix equal parts flour and water and cover it for 24-48 hours. You will see the bubbles appear as fermentation occurs.
(using Lactobacillus and other bacteria, which hydrolyze the gluten and make it unavailable
for the transglutaminase-2 enzyme, which initiates the immunological effects in the celiac patients)