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WELLNESSWEEK
Seeded Sorghum Sourdough Bread
Weight:
950 g
Regular price
49,00 lei
(TVA included)
Available for Friday pickup
Best consumed in 4 days
This bread is part of our gluten-free range, alongside our Sorghum Sourdough Bread and our Millet Sourdough Bread.
A few years ago, we created a special starter specifically for this category of bread. Our gluten-free starter is fed daily with rice flour, water, and a very small amount of sugar. When it becomes lively and bubbly, it’s ready for baking.
We then incorporate it into the dough together with sorghum flour, tapioca flour, psyllium husk, water, salt, sunflower seeds an linseeds and a touch of sunflower oil. The dough is left to rest quietly and rise at its own pace.
We bake the bread in tins, at high temperature and with steam, which allows it to develop a thick crust while keeping the crumb moist and tender.
The result is a wholesome, nutritious bread, rich in fiber and supportive of digestion, with minimal gluten content. It is suitable for people following a low-gluten diet. However, we advise caution for those with gluten intolerance or allergies: although we use only gluten-free flours for this bread, there is a risk of cross-contamination, as our bakery also works with wheat-based products.
- Sorghum Flour (Organic)
- Psyllium Husks (Organic)
- Tapioca Flour (Organic)
- Sunflower Oil
- Sunflower Seeds
- Sugar
- Salt
- Rice Flour
- No allergens for this variant
- Gluten Free
- Organic
Regular price
49,00 lei
(TVA included)
Available for Friday pickup
This bread is part of our gluten-free range, alongside our Sorghum Sourdough Bread and our Millet Sourdough Bread.
A few years ago, we created a special starter specifically for this category of bread. Our gluten-free starter is fed daily with rice flour, water, and a very small amount of sugar. When it becomes lively and bubbly, it’s ready for baking.
We then incorporate it into the dough together with sorghum flour, tapioca flour, psyllium husk, water, salt, sunflower seeds an linseeds and a touch of sunflower oil. The dough is left to rest quietly and rise at its own pace.
We bake the bread in tins, at high temperature and with steam, which allows it to develop a thick crust while keeping the crumb moist and tender.
The result is a wholesome, nutritious bread, rich in fiber and supportive of digestion, with minimal gluten content. It is suitable for people following a low-gluten diet. However, we advise caution for those with gluten intolerance or allergies: although we use only gluten-free flours for this bread, there is a risk of cross-contamination, as our bakery also works with wheat-based products.
