Up until very recently, all bread was leavened with a wild yeast
sourdough starter. Blends of grain, water and starter would sit for a
long time to ferment into bread dough.
Fermentation in a
sourdough turns sugars to carbon dioxide (the bubbles, or crumb) and
lactic acid (the sour flavor). Not only does this make the bread
delicious and long-lasting, but it also eliminates some of the
harder-to-break-down grains. Sourdough breads should be easier on your
stomach than any other type of bread.
This bread is made using traditional fermentation of organic millet, sorghum and a bit of arrowroot. We also use organic psyllium husks as a binder instead of using xanthan gum.
The rolls have a great fluffy crumb and are a little less moist than our regular recipe, so you won't have to toast them! They make a delicious, hearty sandwich or hamburger bun that won't crumble on you. If stored in the fridge, these rolls should last for about 1 week.
Made with care in a facility that uses eggs and dairy
We bake fresh, gluten-free breads, muffins and treats using whole grains, certified gluten-free flours, organic produce, herbs and home-dried fruits. Our ingredients come from local, sustainable producers, and each one of our gluten-free goods is crafted with care! Read more