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This bread starts with a brown rice flour sourdough starter that we started from scratch. The day before baking we build a preferment of starter, brown rice flour and water. The dough ferments overnight in the fridge before baking. The bread dough contains water, starter, brown rice flour, quionoa flour, sorghum flour, tapioca flour, psyllium husk, maple syrup, salt and olive oil. The loaf is approximately 650 grams before baking.

Gluten free sourdough bread

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