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Gluten-Free Multigrain Sourdough


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Teff and buckwheat, together with caraway and coriander seed, give a flavour similar to a dense European rye bread. Those little white specks you see inside are the soaked buckwheat groats added to the dough for even more texture. This bread has a pronounced sour taste, so it goes well with rich cheeses or butters, or dipped in soups.

Dairy/egg-free, contains gelatin (not vegan). A sourdough culture of wild yeasts is used; no baker's yeast added. Origin is a 100% gluten-free bakery.

650g loaf. Delivered frozen, and unsliced to avoid cross-contamination with any ingredients not included in the recipe.

Ingredients: sourdough starter (organic white rice flour, tapioca flour, teff flour, potato flour), water, organic brown rice flour, tapioca flour, organic buckwheat flour, potato flour, teff flour, organic flax seeds, organic buckwheat groats, extra virgin olive oil, molasses, xanthan gum, gelatin, organic coriander seed, organic caraway seed, sea salt, organic cane sugar, organic baking powder, tapioca flour. Does not contain: gluten, oats, dairy, eggs, soy, nuts

Shelf Life: up to 4 days on the counter. Freezes well up to 3 months, depending on storage.

Origin Bakery

"Did those tongs touch any wheat?" "Did you use a separate cutting board?" If you have celiac disease, you will be familiar with these questions and how it feels to have to ask them. You don't want to feel picky or demanding, but you also don't want to get sick. When customers tell them that Origin Bakery is a place where they feel normal, they know they've achieved our goal.

Origin Bakery's vision is to provide gluten-free food that tastes better and has healthier ingredients than what is currently available. Instead of searching the frozen section of the supermarket for rice and starch-based breads, they've created a space for the celiac community where they can find fresh foods with fresh ingredients. They use a variety of over 20 gluten-free flour substitutes to replace wheat flour, using different combinations in each of our products.

It is a lot of work sourcing a large range of safe ingredients and it isn't always easy. But it's worth it to know they're making their guests happy, and they never have to ask, "what do you have that's gluten-free?"

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