Can I eat sourdough bread with ulcerative colitis?
During a flare: Usually OKIn remission: Usually OK
Traditional sourdough is fermented for many hours by wild yeast and lactic acid bacteria, which break down a large share of the fructans (a FODMAP) found in wheat flour. That fermentation, combined with its typically refined flour base, is why sourdough is often listed alongside white bread as a gentler grain option.
During a flare
Refined sourdough bread is commonly recommended as a lower-fiber bread choice during flares.
In remission
Generally well tolerated in remission; whole-grain sourdough is an option as fiber tolerance improves.
Ways to make it gentler
- Look for long-fermented (12+ hour proof) sourdough rather than quick 'sourdough-flavored' bread
Sources
- The Ulcerative Colitis Diet: What To Eat and Avoid — Cleveland Clinic
- Sourdough processing & FODMAPs — Monash University FODMAP
Last checked 2026-08-12
