FODMAPS - The Sourdough School

The Sourdough School

Centre of Research & Education in Nutrition & Digestibility of Bread & the Gut Microbiome

The bread that you eat every day has a powerful, influence on both your phyical and mental health. We teach a groundbreaking, evidence-based approach to bread to nourish your gut microbiome and support health. Our courses are open to wide range of people, including bakers and healthcare professionals to learn how to bake and eat beautiful bread as lifestyle medicine. "Vanessa’s work on sourdough and the gut microbiome is changing the way we think of food, health and baking.” - Tim Spector
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Use of Sourdough in Low FODMAP Baking

Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects

No effects of gluten in patients with self-reported non-celiac gluten sensitivity after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

Randomised clinical trial: low-FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome

Fructan, Rather Than Gluten, Induces Symptoms in Patients With Self-reported Non-celiac Gluten Sensitivity

Mechanism and efficacy of dietary FODMAP restriction in IBS

Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making

Dietary intake of inulin-type fructans in active and inactive Crohn’s disease and healthy controls: a case–control study

Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread

Dietary Triggers of Abdominal Symptoms in Patients With Irritable Bowel Syndrome: Randomized Placebo-Controlled Evidence

Fructans and Free Fructose content of Common Australian Vegetables and Fruit

Low-Digestible Carbohydrates in Practice