Gluten Free Sourdough

Our delicious Gluten-Free Country Sourdough breads are made with the following ingredients in every single loaf making them gluten free, vegan, soy free, nut free and dairy free. 

• Bob's Red Mill Gluten-Free 1:1 Flour 
• Bob's Red Mill Organic Brown Rice Flour 
• Nova Nutrition Organic Arrowroot Powder 
• Coombs Family Farms Organic Maple Syrup 
• Zoe's Organic Extra Virgin Olive Oil 
• Jiva Organics Whole Psyllium Husk 
• Wild-Harvested Organic Gluten-Free Sourdough Starter 
• Pink Himalayan Salt
• Filtered H2O 

Inclusion Additions: 

• Gluten -Free Blueberry Sourdough: + Organic Wild Blueberries, Organic Madhava Coconut Sugar 
• Gluten-Free Garlic Rosemary Sourdough: + Organic Minced Garlic, Organic Rosemary 
• Gluten-Free Cinnamon Raisin Sourdough: + Organic Kirkland Cinnamon Spice, Organic Madhava Coconut Sugar and Terrasoul Superfoods Organic Raisins 

We have the following dedicated tools for all of our gluten-free baking: 

• Dedicated Fridge for Proving Dough 
• Dedicated Cast Iron Dutch Ovens 
• Dedicated Shaping Baskets 
• Dedicated Bake Day 
• Dedicated Starter Bowls 
• Dedicated Mixing Bowls 
• Dedicated Stand Mixer Bowl 
• Dedicated Cleaning Towels  
• Dedicated Sheets for Proofing 
• Dedicated Mason Jars 
• Dedicated Cabinets for Flours and Supplies 
• Dedicated Toaster 
• Dedicated Dough Scrappers 
• Dedicated Lame Blades 
• Dedicated Slicer 
• Dedicated Stand Mixer Dough Hook 
• Dedicated Disposable Wooden Spoons 

OVEN: We have recently added a Simply Bread Oven to our microbakery space so ALL gluten-free loaves will be baked in my home oven and all regular sourdough loaves will be baked in the SBO. The purpose of the Simply Bread Oven was to bake all regular sourdough so that loaves can be officially separated. 

**Please Note: Even though our home oven has been shared, your gluten-free loaves are baked inside a fully enclosed cast iron Dutch oven. We also dust ALL sourdough loaves, regardless of type, with organic gluten-free flours. 

COUNTERTOPS: We maintain the highest level of cleaning on our quartz countertops for our gluten free  baking. Gluten free loaves are always prepared a day before our regular sourdough breads in dedicated vessels and is always the first to be baked on bake days. Counters are thoroughly scrubbed and sanitized with a combination of vinegar, organic tea tree essential oils, organic lemon essential oil, Ginger Lily Farms Plant-Based Dish Soap and water. We do not use ANY chemical based cleaning items. We are a toxic, parfum, fragrance free home. 

FULL TRANSPARENCY: I have been baking for the gluten-free community since the later part of 2022. I have yet to have one customer with Celiac report issues with contamination or reactions. I am not perfect, but I do take this process to heart and want to ensure people feel safe consuming this bread. Thus why I have created this page. The bread has also been tested by customers with EZ Gluten Test Kits. 

My role as your community sourdough baker is not to convince you to order this bread, my role is to provide a nutritionally sound gluten-free sourdough loaf for those who seek an alternative to grocery store breads loaded with highly processed ingredients that contain gluten. I also teach Gluten-Free Sourdough School for Beginners to those who want the confidence to make some on their own! Head to our Classes page and see what we have next on the calander! <3 

Gluten-Free Sourdough Starter Prep: 

Gluten-Free Sourdough Starters are kept in dedicated stainless steel mixing bowls. I use disposable wooden spoons for all mixing of GF starters. We store our gluten-free flours inside of a dedicated cabinet and flours are never removed from their paper bags. GF Starters are fed an organic brown rice flour and filtered water daily. Water is poured into mason jars that have only held water. We do not cross use our large mason water jars with anything but water. 

Gluten-Free Sourdough Prep: 

The first step in preparing the dough is mixing our dry flours into a dedicated stand mixer bowl. We then measure our wet ingredients into dedicated stainless-steel mixing bowls. All dough is mixed for the first few minutes inside the dedicated stand mixer bowl with a dedicated dough hook attachment. We are small batch so we mix FOUR loaves at one time to maintain authenticity. 

Once the dough is formed, the dough is removed onto a cleaned and sanitized countertop by hand and is dusted with organic brown rice flours. Once the dough has been worked, it is shaped by hand and placed into one of our dedicated shaping baskets lined with a dedicated clean cotton cloth. Dough is covered to prove with dedicated kitchen clothes and then transferred to a dedicated fridge for overnight proofing. 

Once the loaves have fermented, the loaves are then transferred onto a new piece of unbleached parchment and scored with a new lame blade. The gluten free loaves are then transferred with the parchment into the dedicated cast iron Dutch ovens we have for baking. 

Loaves are removed after bake and cooled with the parchment in place to avoid touching any surfaces. Once fully cooled, they are transferred into a new paper bread bag and cooled further. Once completely cooled, loaf is sealed with a sticker and ready to go!