These products are made in a home kitchen that is not inspected by a Government Agency.
This gluten-free dairy-free blueberry bread is made with my sourdough starter. It has a light and airy crumb and balances the tartness of lemon with some tasty blueberries. It’s great toasted for breakfast and works well for making French toast too!
Store in a plastic bag in the fridge for 1-2 days or in the freezer for 2-3 weeks. Reheat by toasting before eating.
$16 / loaf
Tips:
- Toast the bread or warm the slices in the microwave before eating.
- If bread is frozen, just take out slices as needed and toast them before eating. I like to toast them twice to get the ‘browning’ effect of regular bread.
Ingredients: Gluten-free sourdough starter, brown rice flour, tapioca starch, sorghum flour, cornstarch, chickpea flour, oat four, xanthan gum, salt, sugar, gelatin, yeast, water, eggs, vinegar, canola oil, sparkling water, lemon, lemon juice, blueberries.
Vegetarian option: Guar Gum can be substituted for the gelatin.
Size: approx. 770 grams (13-14 slices)
Questions? Please email me at info@dellasglutenfree.com
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