These products are made in a home kitchen that is not inspected by a Government Agency.
This gluten-free dairy-free five-seed sourdough bread is made with my gluten-free sourdough starter. It has a light and airy crumb and is a hearty bread, made with sunflower, sesame, flax, chia, and pumpkin seeds. It’s great for toast and sandwiches!
Store in a plastic bag in the fridge for 1-2 days or in the freezer for 3-4 weeks. I recommend toasting it 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: Water, gluten-free sourdough starter, tapioca starch, brown rice flour, cornstarch, eggs, chickpea flour, sugar, sorghum flour, sesame seeds, flax seeds, oat flour, oil, chia seeds, sunflower seeds, pumpkin seeds, sparkling water, xanthan gum, yeast, salt, gelatin, vinegar.
Vegetarian option: Guar Gum can be substituted for the gelatin.
Size: approx. 850-900 grams
Questions? Please email me at info@dellasglutenfree.com
More Gluten-Free Dairy-Free Breads…
More Gluten-Free Breads…
