casein intolerance and subclinical gluten

[Guest guest]

Hello everyone,

I have just been diagnosed with casein intolerance and subclinical gluten. I have dairy sheep and I read that sheep milk has the least intolerance compared with cow and goat milk. So wouldn't this mean that raw sheep milk, sheep milk yogurt, cheeses, and ice cream made with raw sheep milk would be an acceptable food for me?

Also, does anyone know if soaking grain flours (sprouted spelt or spelt, and sourdough breads) is acceptable as gluten free. I soak all my grains when making bread (or anything using flour)? I did some research online that said that soaking breaks down the proteins and makes it digestable for subclinical gluten. Does anyone have experience in using soaked flours and gluten intolerance?

Thanks,

Darlene