That's Gluten Free?!

Slow Food - Long ferment sourdough

Traditionally sourdough was made by combining a starter culture, flour, water and salt. The short story is, after everything is incorporated this bread dough would sit for some time (time being the secret ingredient) to allow the micro organisms in the starter to ferment the grain. 

This process breaks down the grain making easier for our bodies to digest. And the health benefits of this long ferment are huge. 

 As the starter sit on the counter, it also captures wild yeasts from the air and these are in turn transferred to the bread dough. These wild, natural yeasts are what the bread then uses to rise. This is so much more healthy for your gut than the commonly used bakers yeast. It’s also how humanity has been making bread for centuries.

 

It is Denser

Because we practice this thousands of years old technique our bread is heavier than you might be used to—Think a more traditional European bread. 

This is not a bad thing. However, most Americans are used to the brewers yeast breads and you may find that this traditional bread takes a little getting used to. It’s not your grocery store white bread that weighs nothing (and tastes like nothing). 

 

Is all Sourdough Gluten Free? 

No. Most people make sourdough with wheat flour which contains gluten. Our bread is made with a blend of gluten free flours and the starter is made with gluten free flours as well. 

 

Flour, Water, Salt. 

These are the only three ingredients that should be in a quality sourdough loaf. Because I use gluten free flours I also add xanthan gum which is a binder and helps hold the bread together (kinda how gluten does). 

Here’s the simple ingredient list in my standard loaf: 

rice flour, sorghum flour, buckwheat flour, water, xanthan gum, salt

 

Only six ingredients—and that’s counting the water. 

 

How We Make Our Bread

Here at That’s Gluten Free we take the time to ensure your bread is loaded with all of these amazing benefits. 

On day 1 we mix together all the ingredient and then let them sit in the refrigerator for about 48 hours. Then we bake our loaves.

Taking this extra time is what allows us to offer you the highest quality food for your family.