GF Sourdough Mix 100g bag

The authentic tang and airy texture of traditional sourdough-completely gluten-free.

Finally, a gluten-free loaf that you can actually be excited about. Our Gluten-Free Sourdough Bread Mix is crafted to replicate the complex, slightly tangy flavor profile and the satisfying, chewy crumb of artisanal sourdough. It is the perfect solution for those managing gluten sensitivities who have been missing the distinct character of a "real" fermented loaf.

Why You Will Love It:

• Authentic Sourdough Flavor: Achieve that classic, slightly fermented, and tangy taste that makes sourdough so special, without the need for a long-term starter maintenance routine.

• Bakery-Style Crumb: We have formulated this mix to produce an airy, open-structured crumb with that essential, slightly chewy texture that holds up perfectly to toasting or a heavy sandwich filling.

• Simple & Accessible: Sourdough baking can be intimidating, but our mix streamlines the process. You get the benefits of artisanal-quality bread with straightforward, reliable steps.

• Versatile Artisan Results: Whether you want to bake a rustic round loaf, a crusty baguette, or even a batch of fermented rolls, this mix provides the structure and elasticity needed to create beautiful, bakery-standard results in your own kitchen.

Origin

Made in Australia using 62% local and imported ingredients

Ingredients

Wholemeal gluten-free flour blend (sorghum, sustainable buckwheat, chia seed, organic psyllium), organic tapioca starch, bamboo shoot fibre, calcium carbonate, sea salt

Allergens

None known.

Produced in a factory that is free from gluten & free from top 10 food allergens (peanuts; tree nuts; soy; milk; egg; cereals; crustaceans; fish (including shellfish); sesame; and lupin)

How to use

Add to recipes as required.

Basic Loaf Recipe

600mL room temperature water
1.5 tsp dried yeast
500g Gluten free bread mix
1.5 tbsp Apple cider vinegar

• In a large bowl, combine ingredients.
• Mix well by hand or in an electric mixer until thoroughly combined, scraping down sides regularly.
• Let the mixture stand to thicken for 15 minutes.
• For loaf: using oiled hands shape the dough and put it into the loaf tin. For buns: using oiled hands, shape into buns (100-120g portions). Arrange buns snugly close to each other on a lined pan.
• Mist the top of the dough generously with water, sprinkle seeds if desired, and put inside a closed container.
• Rise until dough has almost doubled (approx. 30 - 45 minutes). DO NOT OVER-RISE.
• Bake in a preheated fan-forced oven at 22C for 20 minutes.
• Reduce heat to 165C and bake for a further 20-25 minutes for buns, 45-50 minutes for loaf, or until inner temperature reaches 100C.
• Cool completely before slicing.

Nutritional Information

Storage

Store in an airtight container in a cool, dry place, away from direct sunlight. Keeps for 15 months refrigerated to below 15C, 18 months kept below 3-4C.