how can bread be both “whole wheat” and “gluten-free”?

Question

Cause if its gluten-free, how can the wheat still be whole?

In: Other

Answer 1

researchers showed that it’s possible to render wheat technically gluten-free when it undergoes a slow lacto-fermentation with specific lacto-bacilli and fungi. The wheat started out life with a normal 75,000 ppm (parts per million) of gluten, but after the sourdough fermentation process, gluten levels were only 12 ppm. under the gluten-free labeling laws, anything under 20 ppm is considered gluten free.

https://wholegrainscouncil.org/blog/2014/08/gluten-free-wheat-qa-details-intriguing-research

basically they ferment the gluten out of yhe grain without destroying any of it making it a gluten free whole grain.