Why Sourdough Is Easier on Your Stomach
Sep 26, 2025
If you’ve ever felt bloated, crampy, or uncomfortable after eating bread or crackers, you’re not alone. Many people with gluten sensitivity, IBS, or general gut sensitivity wonder: is there a bread or cracker I can actually tolerate? At Unbothered Foods, we believe the answer lies in the magic of sourdough. Our gut-friendly crackers are naturally fermented and designed to leave your bellies feeling happy and unbothered. In this post, we’ll explain the science behind sourdough’s digestive benefits, why many people with IBS or gluten sensitivity can tolerate it, and how we put that into practice in every batch of Unbothered crackers.
What makes sourdough easier to digest?
1. Production of beneficial microbes & acids
The fermentation process yields lactic acid and supports populations of lactobacilli — bacteria often associated with gut health. These acids help lower dough pH, making starches more digestible and inhibiting some undesirable microbes.
2. Less fermentable carbohydrates left over
Because microbes consume fermentable sugars during fermentation, there’s less leftover “fodmap-ish” carbohydrate for your gut bacteria to ferment later (in your colon), which can reduce bloating and gas for sensitive individuals.
3. Gentler on digestion overall
Because the dough is partially broken down before you ever eat it, your digestive system does less of the heavy lifting.
Who can (and can’t) tolerate sourdough?
Many people with IBS, non-celiac gluten sensitivity, or gluten intolerance report being able to tolerate sourdough even when other breads cause symptoms.
However, for those with celiac disease, made with wheat are not safe, including Unbothered crackers. Always check ingredients.
The degree of fermentation matters — sourdough that’s only fermented a few hours or uses commercial yeast doesn’t provide the same benefits.
How Unbothered implements sourdough digestive support
We use simple, whole ingredients — flour, water, olive oil, sea salt — and avoid additives that could irritate sensitive guts.
Every batch is naturally fermented for 24+ hours, with no commercial yeast, so that the dough itself becomes more digestible.
Our crackers are low-FODMAP friendly, free of eggs, sesame, peanuts, soy, and tree nuts — “ingredients that won’t bother.”
We emphasize flavor and crunch along with gut-friendliness. After all, what good is a “gut-friendly snack” if it’s bland?
Tips for incorporating sourdough snacks into your routine
Start small: try a few crackers with a simple topping like cheese, smoked salmon, or a smear of nut-free hummus.
Chew slowly to help your digestive enzymes further break things down.
Pair with a protein or healthy fat to slow digestion and ease gut transit.
Monitor your symptoms — not all sourdoughs are created equal; the fermentation time, flour type, and additives matter.
Conclusion
At Unbothered Foods, we harness that magic by crafting naturally fermented, belly-friendly sourdough crackers built for flavor and gut wellness. If you’ve ever felt stuck between craving a crunchy snack and fearing digestive fallout — sourdough might just be your upgrade.
Want to try them for yourself? Explore our shop and discover how deliciously digestible a snack can be.
