Gluten Free
If you have celiac disease or gluten sensitivity, be sure that you use gluten-free flour for the starter and gluten-free ingredients for all of the baked goods you plan to use your gluten-free sourdough starter in.
Arrowhead Mills Organic Gluten Free All-Purpose Flour is designed for your gluten free lifestyle so you can easily replace wheat flour and adapt to traditional recipes. Perfect for pancakes, pizza dough, bread, pastries, and more.
Ingredients:
Organic Rice Flour, Organic Brown Rice Flour, Organic Tapioca Flour, Organic Millet Flour, Organic Inulin, Xanthan Gum
At The Lazy Antelope, we take pride in our organic flour. While we do not produce an All- Purpose gluten-free flour ourselves, we use the next best alternative for feeding our gluten-free sourdough starter: Arrowhead Mills Organic All-Purpose Flour. We understand the importance of avoiding synthetic pesticides and fertilizers, as well as the need to support the production of more nutritious and flavorful flour while promoting environmentally friendly farming practices.
With the growing awareness of celiac disease and gluten sensitivity, there is an increasing demand for gluten-free products. Gluten-free sourdough bread offers an alternative that closely resembles the taste and texture of traditional sourdough. For those managing celiac disease or gluten sensitivity, it is crucial to choose gluten-free flours and ingredients. Arrowhead Mills Organic Gluten-Free All-Purpose Flour is specifically designed for a gluten-free lifestyle, allowing you to easily adapt traditional recipes. It is perfect for making pancakes, pizza dough, bread, pastries, and a variety of other baked goods.
Benefits: Gluten free, use 1:1 replacement to white flour
Ingredients:
Organic Rice Flour, Organic Brown Rice Flour, Organic Tapioca Flour, Organic Millet Flour, Organic Inulin, Xanthan Gum
Understanding Gluten-Free Sourdough Starters
A sourdough starter consists of flour and water, which together cultivate wild yeast and lactic acid bacteria from the environment. Through fermentation, the mixture produces carbon dioxide and organic acids, contributing to both flavor and leavening of bread. For those with gluten sensitivities, using a gluten-free starter is important to avoid adverse health reactions.