SafeDoes sourdough starter contain gluten?
Yes. A sourdough starter is flour and water left to ferment: if the flour is wheat — and it almost always is — the gluten is there. Long fermentation changes the gluten but does not remove it, and for someone with coeliac disease that difference is not enough.
Eating out
A loaf described as "naturally leavened, 48 hours" is still a wheat loaf: long fermentation is a separate matter.
Recipes change from one producer to the next and from one kitchen to the next: this is how something is usually made, not what is in the plate in front of you. The only answer that holds for your plate is the ingredient list on the packet, or the person who cooked it.
And how did it go at the restaurant?
Knowing what is in a dish is half the answer. The other half is what actually happened to the people who ate it in a specific place — and that is what SafeBelly collects: no stars, just how it went afterwards.
Open the map and see who has been there