We are asked this often, so here is a clear answer: no, sourdough bread made with wheat flour is not gluten-free. Everything we bake at Kat's Lil Kitchen is made with wheat flour, and we do not offer gluten-free products. Why does the question come up? Sourdough rises slowly with wild yeast and lactic acid bacteria instead of a quick packet of commercial yeast. During that long fermentation, the bacteria break down part of the starches and proteins in the flour, including some of the carbohydrates (called fructans) that bother many people with sensitive digestion. That is why some people who feel bloated after supermarket bread tell us they feel better with real sourdough. But "easier for some people" is not the same as "gluten-free." Fermentation reduces gluten only partly, and the amount left is far above what is safe for someone with celiac disease or a wheat allergy. If you have either condition, please do not eat our bread — and be cautious with any sourdough that is not certified gluten-free. If you have a milder sensitivity and want to try sourdough, talk with your doctor or nutritionist first, then start small. Simpler loaves are a good place to begin: our Classic White Loaf is only flour, water and salt, and the White and Wheat adds whole wheat flour. Avoid assuming that "whole wheat" means lower gluten — it does not. A note on our kitchen: some of our products use commercial yeast (the hamburger buns and Italian loaf, for example), and our dinner rolls use both starter and yeast. Ingredients for every item are listed on the menu. We also handle eggs, dairy and seeds in the same kitchen, so if you have a serious allergy, message us on WhatsApp before ordering and we will tell you honestly whether an item is a good fit. We would rather lose a sale than make someone sick. If sourdough is right for you, we would love to bake for you — and if it is not, we hope this helps you find what is.