Our artisanal sourdough is made in the traditional slow-fermented process. We use a starter that we feed and cultivate made from a combination of brown rice flour and the Caputo GF flour. The dough is then made from our flour blend (Caputo GF flour, tapioca starch, rice flour, sorghum flour, potato starch, psyllium, salt) and cold ferments overnight before our loaves are shaped and baked.
Our loaves are 1.10kg prebake weight - they are big! We are making gluten free bread bigger!
For local pickups and delivery customers have the choice of fresh or frozen. All other domestic shipping will contain the frozen items.
To refresh the bread to "just baked" reheat at 325F for about 20-25 mins.
We typically will cut the loaf if half and keep half in the freezer and rebake half of it and then have a day or two of fresh bread before putting it in the fridge. It can keep in the fridge for about 2-3 weeks. If you're going to store it in the fridge for more than a few days, we recommend slicing it first. It will get hard in the fridge but will toast up back to soft!
Our artisanal sourdough is made in the traditional slow-fermented process. We use a starter that we feed and cultivate made from a combination of brown rice flour and the Caputo GF flour. The dough is then made from our flour blend (Caputo GF flour, tapioca starch, rice flour, sorghum flour, potato starch, psyllium, salt) and cold ferments overnight before our loaves are shaped and baked.
Our loaves are 1.10kg prebake weight - they are big! We are making gluten free bread bigger!
For local pickups and delivery customers have the choice of fresh or frozen. All other domestic shipping will contain the frozen items.
To refresh the bread to "just baked" reheat at 325F for about 20-25 mins.
We typically will cut the loaf if half and keep half in the freezer and rebake half of it and then have a day or two of fresh bread before putting it in the fridge. It can keep in the fridge for about 2-3 weeks. If you're going to store it in the fridge for more than a few days, we recommend slicing it first. It will get hard in the fridge but will toast up back to soft!
