Gluten-free food is special food for celiac disease patient.Due to the demands of its gluten content should not exceed 20 ppm,makes the most of the gluten-free products have some common deficiencies,such as the bad taste,the lack of vitamins and minerals and other nutrients,expensive,and so on.Sourdough fermentation technology as a kind of traditional food processing technology,not only has a wide application in improving the food taste,sensory quality,extending the shelf-life of products and improving the content of the dietary fiber,vitamins,minerals and other nutrients in food,it also gets focus on the preparation of functional food.And at present,with the continuous improvement of celiac disease diagnostic approach,the expansion of the celiac disease population attracts more and more peoples attention,and the preparation gluten-free food with good taste,high nutritional value,the price can be accepted by common patients is increasingly concerned.Sourdough fermentation because of the unique lactic acid bacteria it contained or could combine with other endogenous protease from fungi or plants can effectively hydrolyze gluten,eliminate allergenic epitopes,and overcome the disadvantages on preparation gluten-free food above mentioned.So sourdough fermentation technology in developing gluten-free food has a broad application prospect,is worth further studying.