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Gluten-Free White Sourdough


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How often do you get a super dense and chewy bread that's also gluten-free? Enjoy the satisfying chew of this bread with the tangy taste of natural fermentation. Slice thinly and enjoy with whatever you like!

Although this bread is dairy/egg-free, be aware it is not vegan because it contains gelatin. Origin has developed a sourdough culture of wild yeasts which is used in this bread, and there is no baker's yeast added.

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

Ingredients: sourdough starter (organic white rice flour, arrowroot flour, teff flour, potato flour), water, organic white rice flour, arrowroot flour, potato flour, extra virgin olive oil, brown sugar, xanthan gum, gelatin, sea salt, organic baking powder, tapioca flour.

Does not contain: gluten, oats, dairy, eggs, soy, nuts

Care: Shelf life up to 6 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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