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Sourdough bread without Iron?

Cattie Mar 13, 2009 08:22 AM

I am going through a series of allergy treatments (if it works, I'll tell you all more about it) and am very restricted in what I am allowed to eat for the 25 hours following each treatment. It's usually such boring food I'd rather starve...

But I was excited to see that after an upcoming treatment, you are allowed to eat sourdough bread as long as it doesn't have any iron in it. Great, I thought, until I started looking - it seems ALL bread has iron. :-(

Does anyone know of a place in or around Boston where one could find sourdough bread without iron?

  1. l
    Lorianded Jan 22, 2014 09:48 PM

    Hi Cattie - you are doing NAET, right? And you are probably testing for iron, right? I came on this site to ask the same question although I am on the West Coast. I see this posting was years ago. Did the treatments work?

    1. billieboy Mar 13, 2009 08:49 AM

      I hate to give advice on something I know nothing about, but is there really THAT much iron in bread??

      3 Replies
      1. re: billieboy
        Cattie Mar 13, 2009 08:57 AM

        the ones I looked at said anywhere from 6 - 12%. And even a morsel will ruin the treatment, apparently. I'm not even allowed to go into my kitchen for 25 hours.

        1. re: Cattie
          billieboy Mar 13, 2009 09:02 AM

          No cooking on cast iron for you. :-) I had no idea bread had iron in it. Learn something new every day.

          1. re: billieboy
            Cattie Mar 13, 2009 09:12 AM

            No cooking whatsoever. :-( Iaguera, I had no idea there were vegan bakeries! I have to investigate!

      2. l
        laguera Mar 13, 2009 08:46 AM

        May I ask why they specified sourdough? Is it because you are also supposed to avoid yeast?

        2 Replies
        1. re: laguera
          Cattie Mar 13, 2009 08:47 AM

          I'm not sure why they said sourdough.. but that was the specific instruction... no, this is not a yeast treatment (that's coming later), this one is iron

          1. re: Cattie
            laguera Mar 13, 2009 08:59 AM

            Oh, ok b/c I was going to say that some bakeries use commercial yeast to sourdough bread. Sometimes the wild yeast does not leaven the bread enough, so they add a little booster.

            You might have to look for things like the rye you mentioned above and other breads from non-wheat flours. I think rye, millet, those kinds of flours are not enriched with iron. Maybe try a vegan bakery?

        2. goodhealthgourmet Mar 13, 2009 08:41 AM

          the problem is that pretty much all packaged breads are made with enriched flour, which means vitamins & minerals - including iron - have been added to the flour. your only option will be to buy a fresh-baked loaf from a local bakery that uses unprocessed/non-enriched flour, or to bake it yourself that way. try calling some bakeries to see if anyone can/will do it for you.

          1 Reply
          1. re: goodhealthgourmet
            Cattie Mar 13, 2009 08:52 AM

            I actually just had a thought - WASA sourdough rye. I looked it up and it does says Iron 0%
            I guess I'll go with that... even though it's a bit dry... can't use butter this better work! :-)

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