While the fermentation in sourdough reduces gluten levels, gluten proteins occur naturally in all traditional flours used for bread baking. After much experimenting, we are proud to offer several gluten-free sourdough options, mainly based on white rice and sorghum flours.
Gluten-Free Housebread
White rice flour Sorghum flour Honey Starch and salt |
Gluten-Free Farmhouse
White rice flour Sorghum flour Buckwheat flour Chia seed flour Starch, sugar and salt |
Gluten-Free Buckwheat
Buckwheat flour Teff flour White rice flour Sorghum flour Soya and honey Starch and salt |
Gluten-Free Seeded
Rice flour Pearl/finger millet flour Sorghum and chia flour Starch, sugar, salt Sunflower and sesame seeds Lin- and chia seeds |