This is such an important piece of the conversation that rarely gets addressed. The fortification gap in gluten-free packaged bread is real, but there is another side to it worth knowing. Whole grain gluten-free flours like sorghum, millet, and teff contain naturally occurring iron that is present in the grain itself rather than added back in after processing. A sourdough made with freshly milled whole grains and long fermentation also has improved mineral bioavailability because the fermentation process reduces phytic acid, which is one of the primary inhibitors of iron absorption you mentioned. It does not replace working with a doctor and dietitian, but the flour choices in a gluten-free bread matter more than most people realize for long term nutritional outcomes.
Thank you for sharing! That’s a great point about alternative gluten-free flours that are higher in iron. One of the products I mentioned liking (bagels) from Queen Street Bakery use sorghum flour for more iron. I’m definitely starting to be more mindful when looking for ingredients to make sure I choose things that have a higher nutrition profile.
Excellent info! Thanks! I was struck by the list of symptoms and that they are exactly the same as the symptoms of hypothyroidism. Did a quick google search and it turns out that Hashimoto’s disease (autoimmune hypothyroidism) which is strongly linked to celiac, is also strongly linked to iron deficiency.
This is such an important piece of the conversation that rarely gets addressed. The fortification gap in gluten-free packaged bread is real, but there is another side to it worth knowing. Whole grain gluten-free flours like sorghum, millet, and teff contain naturally occurring iron that is present in the grain itself rather than added back in after processing. A sourdough made with freshly milled whole grains and long fermentation also has improved mineral bioavailability because the fermentation process reduces phytic acid, which is one of the primary inhibitors of iron absorption you mentioned. It does not replace working with a doctor and dietitian, but the flour choices in a gluten-free bread matter more than most people realize for long term nutritional outcomes.
Thank you for sharing! That’s a great point about alternative gluten-free flours that are higher in iron. One of the products I mentioned liking (bagels) from Queen Street Bakery use sorghum flour for more iron. I’m definitely starting to be more mindful when looking for ingredients to make sure I choose things that have a higher nutrition profile.
such great info!! My son struggles with anemia long term
Excellent info! Thanks! I was struck by the list of symptoms and that they are exactly the same as the symptoms of hypothyroidism. Did a quick google search and it turns out that Hashimoto’s disease (autoimmune hypothyroidism) which is strongly linked to celiac, is also strongly linked to iron deficiency.