I have worked on this new formulation for over a year, 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.
Spread with apple butter, or toasted with a coconut-based or grass-fed milk butter. Our baguette is perfect used in bruschetta, for dipping into salted olive oil, or for spreading with a generous pass of garlic infused butter.
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.
Friendly for:
Vegan, gluten-free, nut allergy friendly
Free of:
Loaf - grains, nuts, dairy, eggs, refined sugar, gluten-free
Baguette - grains, nuts, dairy, eggs, refined sugar, gluten-free
Ingredients:
fermented parsnip, cauliflower, sprouted amaranth, turmeric, water, amaranth koji, maple sugar, white chia, turnips.
