What is sourdough?
This sourdough bread is made from the fermentation of gluten free flours and filtered water, which results in naturally occurring lactobacilli and yeast. We do not use any commercial yeast to ferment our bread. We ferment our dough for 8-12 hours depending on the weather and this creates a special bread that is kinder to the human digestive system. Sourdough bread has a mild sour taste that you will not find in bread made using commercial yeast. This natural sour flavor is the lactic acid: a healthy byproduct of the natural fermentation of the lactobacilli.
Why it’s special:
Sourdough bread is easier to digest.
The flavor and texture is more enjoyable than that of a commercially baked sourdough. Due to the long fermentation time, the macro nutrients in the bread (carbohydrates and protein) are broken down into smaller particles, which are easier to imbibe into our systems. We have added organic chia seeds to the gluten free dough to increase the texture and extra fiber and healthy fatty acids.
How to eat it:
If freshly baked, enjoy it as is. Gluten-free sourdough will get harder faster then non-gluten free breads. To enjoy the best texture, we recommend to slice and freeze if you are not going to consume it within 2 days from delivery. By toasting the frozen slice, you can enjoy it as if it were (almost) freshly baked! Frozen gluten free breads work well for making french toasts.
Ingredients: flour blend (rice, tapioca and potato), filtered water, organic sunflower oil, organic chia seeds, Himalaya Crystal Salt, thickener (xanthan gum)
Storage: Keep in room temperature and consume within 2 days form production or slice and store in freezer in a ziplock bag up to 3 months.
Packaging material: paper.