A group of West Australian school students have found sourdough bread may be the best type of bread for those with gluten allergies.

Students from Rossmoyne Senior High School, Corpus Chisti College and Applecross Senior High School in Perth, have been working with the Murdoch University, looking at the different proteins in bread.

The group, which ranges from grades 10 to 12, have found many of the proteins which cause adverse reactions for those with gluten allergies, are broken down in the process of making sourdough.

Professor Rudi Appels, said the idea for the study was thought up by the students themselves.

"We looked at sourdough and then we also looked at normal bread that was made from the same flour," he explained.

"When we ran the analysis on those, we found that there was some very specific loss of some of these 'bad' proteins.

"We found in the sourdough process there were clearly more of these bad proteins lost."

Mr Appels said there are significant differences in the making of sourdough and normal bread.

"There's a six-hour fermentation process with the dough before you make it into the actual final bread," he said.

"It has to sit and the microbes that are in the fermentation, there's a whole range of them, they kind of munch away at bits and pieces of the dough.

"It's a very traditional process of making bread," said Mr Appels."

The students presented their findings at the International Gluten Biotechnology workshop held in Perth this week.

Mr Appels said the study would possibly lead to more research.

"It's not commercial scale possibilities, so there's still a lot of work that needs to be done to modify it and make it a commercial process," he said.

"It's created a lot of interest in the research community as there all different variations of this you can do."