I have worked on this recipe for over 4 years, trying to perfect a gluten-free solution for this beloved bread. Gelled parsnip and golden beets are at the heart of this crispy, crumbly sourdough.
We love this loaf as sandwich bread -- spread with apple butter or a coconut-based/grass-fed milk butter. But really, it is perfect and versatile for any uses you can think of!
When I served this bread to people that eat gluten, they were surprised to learn that it was not only gluten-free, but grain and dairy-free too! It’s that good.
Please note: you may see brown flecks on your sourdough, but this is normal with the sprouted amaranth that we use. It isn't mold!
Ingredients:
fermented parsnip, cauliflower, sprouted amaranth, turmeric, water, amaranth koji, maple sugar, white chia, turnips.
