These products are made in a home kitchen that is not inspected by a Government Agency.
This hearty sourdough pumpernickel bread is made with gluten-free flours, starches, caraway seeds, and molasses. The crumb is moist and tighter than traditional sourdough bread. Its unique flavor is intense and sweet and perfectly blends with the tangy sourness of the sourdough starter used to leaven the bread. Because it is a fermented gluten-free sourdough loaf, it takes up to 3 days to make. Its robust aroma, deep color, and intense flavor are a favorite!
$17 / loaf
This bread comes in 2 different shapes:
- Round loaf (7″* 3″) Approx. 860-870 grams (pictured on the left). This makes a great bread bowl for spinach dip.
- Rectangle loaf (7.5″* 4″* 3″) Approx. 860-870 grams (pictured on the right)
Ingredients: brown rice flour, chickpea flour, sorghum flour, almond milk, yeast, molasses, apple cider vinegar, cornstarch, potato starch, tapioca starch, brown sugar, cocoa powder, xanthan gum, salt, canola oil, sparkling water, eggs, caraway seeds, anise seeds.
Nut-free option: This bread can be made using oat milk instead of almond milk on request.
Questions? email me at info@dellasglutenfree.com
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