✅ 1. Ancient grains generally have less gluten than modern wheat
Modern wheat has been selectively bred for:
- high gluten strength
- high elasticity
- high yield
Ancient grains, by contrast, were never bred for industrial baking.
Many of them contain lower quantities of gluten, and often a weaker gluten structure.
⭐ Examples:
| Grain | Gluten Content | Notes |
|---|---|---|
| Spelt (Épeautre) | Lower & more fragile gluten | Easier to digest; breaks down faster during fermentation |
| Einkorn (Petit Épeautre) | Extremely low gluten | One of the easiest wheats to digest |
| Khorasan (Kamut) | Lower gluten than modern wheat | Richer flavour; less elastic dough |
| Rye | Contains gliadin but almost no glutenin | Technically gluten, but forms almost no gluten network |
✅ 2. Their gluten is structurally different
Even when gluten is present, it is:
- weaker
- more fragile
- less elastic
- broken down more easily by fermentation and enzymes
This is why many people who struggle with modern wheat tolerate ancient grains much better.
✅ 3. Long fermentation makes ancient grains even more digestible
When ancient grains are fermented using your method:
- lower pH
- more phytase activity
- reduced phytates
- pre-digestion of gluten
- easier mineral absorption
This matches perfectly with Christian Rémésy’s philosophy and the Respectus Panis© method.
✅ 4. Important note
Ancient grains are NOT gluten-free (except certain varieties like millet, sorghum, buckwheat), but:
Their gluten is gentler on digestion and breaks down faster during long fermentation.
This is why breads made with a mix of T80, spelt, rye or einkorn feel:
- lighter
- easier on the stomach
- less inflammatory
- more natural
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