Made in a gluten-free, top 8 allergen-free, and sesame-free facility.
Try all three of our loaf flavors! Our gluten-free, vegan, and allergy-friendly Classic Sourdough Loaves are made using traditional fermentation of organic rice and millet, sorghum, and a bit of arrowroot with a wild sourdough culture.
This Mixed 3-Pack includes the following:
One (1) Classic Gluten-Free Sourdough Loaf
One (1) Seeded Gluten-Free Sourdough Loaf
One (1) Sweet Onion Gluten-Free Sourdough Loaf
Each loaf is 16 oz and approximately 4" x 8" x 3.5" Loaves come fully baked and non-sliced.
*Please note that our current packaging does not yet reflect our EarthKosher certification, but our upcoming packaging redesign will proudly display the certification logo. Our Classic Gluten-Free Sourdough and Seeded Gluten-Free Sourdough are both Non-GMO Project Verified.
Organic White Rice Flour, Organic Millet Flour, Organic Sorghum Flour, Arrowroot, Sourdough Starter (Water, Organic Sorghum Flour), Organic Onions, Organic Olive Oil, Xanthan Gum, Kosher Salt
Seeded Sourdough includes organic poppy and sunflower seeds. Sweet Onion Sourdough is made with organic onions and organic olive oil.
MADE IN A DEDICATED GLUTEN-FREE KITCHEN
- is slow fermented from a wild culture
- is easy to digest.
- is scrumptiously sour.
- has a low glycemic index.
- boasts lots of bioavailable nutrients.
- has no processed yeast.
- is SERIOUSLY DELICIOUS.
Orders placed by Sunday midnight PST will ship by WEDNESDAY via USPS Priority Mail. Orders placed after the Sunday deadline will ship the FOLLOWING week (by Wednesday of the next week). Once shipped, orders typically arrive between Thursday and Saturday.
CARING FOR YOUR BREAD
Refrigerate upon arrival and before slicing for best results. Enjoy toasted! If stored in the fridge, these loaves should last for upwards of one week. Slice before freezing.
YEAST-FREE: Folks avoiding processed yeast are typically safe with our sourdough, which is made only with a natural starter of fermented dough. This dough contains wild yeasts and bacteria, which work differently than processed yeast. Yeast sensitivities are thought to have arisen from a mass switch from wild yeast to baker's yeast. PLEASE NOTE: sourdough is not usually suitable for mold sensitivities, as it is a fermented product.
For any further questions, contact us.