If it's sour dough made from wheat then yes it does contain gluten. Gluten is found in wheat, barley, and rye. If you have sour dough and it doesn't say "gluten free" than it has gluten in it.
I have checked out two brands of sour dough bread still available. San Louis Sour Dough Bread, I found the sour dough taste to be slightly stronger then Colombo. I actually prefer this San Louis Sour dough ov3er Colombo, so this has soften the blow of losing Colombo Sour Dough Bread. The one bread that came in a close second was Boudini Sour Dough Bread. The sour taste was not as strong as San Louis. Beware of a lot of sour dough imposter's, if it looks like white bread, it is!!!!!!
Neither is great, but of the two, whole wheat would be better. It is a little harder to breakdown into sugar so you will not spike quite as much or as quickly. Actually I've hear quite the contrary. Sourdough bread is sour due to lactic acid released by the bacteria fermenting in the dough. The lactic acid is what keeps the blood sugar from rising.
Yes, sourdough bread has a slightly tangy or sour taste due to the fermentation process that creates natural acids in the dough.
Rice bread is gluten-free, but it could be cross-contaminated.
Sour Dough Bread, Regular Bread, Beer, etc.
A fermentation process.
Wheat sour, often referred to as sourdough starter, is a mixture of flour and water that has been fermented by naturally occurring wild yeast and bacteria. This fermentation process creates lactic acid, giving the dough its characteristic tangy flavor. It serves as a leavening agent for sourdough bread, providing both rise and distinct taste. Maintaining a wheat sour involves regular feeding with fresh flour and water to keep the cultures active.
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By washing regularly.
it will look dry and smell sour
white wheat honey wheat whole wheat whole grain multi-grain spelt flax spelt grain potato oatmeal sour dough french rye - light, dark, mixed flat bread or unleavened wrap or tortilla artisan