"Researchers out of Italy have been experimenting with using lactic acid bacteria—like those found naturally in sourdough bread starters—to pre-treat wheat flour. They've found that fermenting wheat for extended periods of time—24 hours—with these bacteria has a "proteolytic" effect on the gluten. In other words, the fermentation process helps break down the long gluten proteins into smaller fragments that shouldn't provoke the characteristic autoimmune response seen in Celiac disease."
Envisioning an End to the Gluten-Free Diet? - Eat + Run (usnews.com)