Gluten Isn’t the Enemy, We Forgot Fermentation

February 4, 2026

For years, we’ve been told that gluten is the problem.

That bread is something to fear.

That our bodies just “can’t handle it anymore.”

But what if gluten was never the enemy?

In this episode of Sourdough Sorcery, we take a step back, way back, to explore what gluten actually is, how it’s created, and why fermentation has always been the missing piece in the conversation around bread and digestion.

WATCH the Full Episode of this Podcast HERE.

Inspired by the Air episode of the Netflix series Cooked, this episode dives into the ancient origins of bread, how humans discovered fermentation thousands of years ago, and why fermented flour and water became one of the most sustaining foods in human history.

You’ll learn:

Why gluten is not an ingredient, but something created when flour and water come together
How fermentation transforms gluten and makes bread easier to digest
Why ancient civilizations relied on fermented bread to sustain life
What changed when modern bread became fast, processed, and rushed
And why many people who struggle with store-bought bread feel completely different eating real sourdough

This episode isn’t about trends, fear, or cutting things out.

It’s about understanding bread the way it was meant to be understood.

Because bread isn’t broken.

Gluten isn’t the enemy.

We just forgot how bread was meant to be made.

Watch the full episode here.

Check out lots of great recipes on this site.

If you want to learn how to bake sourdough the traditional way, with simple ingredients, long fermentation, and confidence, check out the recipes, guides, and classes.

Thanks for being here, and happy fermenting 🥖