Organic sourdough bread flour mix (GF) 350g

Bake delicious, aromatic, and completely natural bread at home with the Organic Sourdough Bread Flour Mix (gluten-free)! This product is specially developed for those who want to enjoy the traditional sweet-and-sour bread taste, but wish to avoid gluten and refined sugar. The mix is suitable both for people with gluten intolerance and for everyone who appreciates healthy and natural products.

The mix contains carefully selected organic flours and natural rice sourdough starter, which provides an authentic sweet-and-sour flavor and a light texture. As a result, you will get bread that is tasty, aromatic, and perfectly suited for both everyday use and special occasions. An ideal solution: classic yet healthy sourdough bread suitable for the whole family.

Product benefits:

100% organically certified and natural.

Gluten-free – safe for people with celiac disease.

Contains no refined sugar or artificial additives.

Simple and convenient preparation at home.

A carefully developed recipe that ensures an authentic sweet-and-sour bread taste.

Ingredients: Potato starch*, pea flour*, buckwheat flour*, tapioca starch*, date powder*, psyllium powder*, wholegrain rice flour*, Himalayan pink salt, caraway seeds*.

*Organically certified ingredients. Store in a cool, dry place. After opening the package, store in a closed container.

Starter activation and bread preparation

1. Add 2 tbsp of flour and 1 tsp of sweetener to the contents of the rice starter sachet, pour over with 40°C water, and place in a warm spot. The next day, add 2 tbsp of flour and 2 tbsp of 40°C water, and place in a warm spot. On the third day, the starter is activated.
2. Add 300 ml of 40°C water to 150 g of ready starter.
3. Pour the flour mix into a bowl and add 1 tbsp of oil. Add the starter and water mixture.
4. Knead the mixture thoroughly and leave to proof for about 2 h 30 min at 40°C. Shape the proofed dough into round rolls. Score lines with a sharp knife.
5. Let the bread proof again for 2 hours. Bake the proofed bread in the oven with a tray of water for 10 min at 210°C and then 15–20 min at 190°C.