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Wild Sourdough Gluten-free Starter Culture

$35.00

SPREADING SOURDOUGH STARTER love since 2007, STILL THE BEST, read: https://theconversation.com/great-time-to-try-baking-sourdough-bread-136493

Free EXPRESS POST Shipping to anywhere in Australia

My 21+ year old ACTIVE Gluten Free Sourdough starter is now fed exclusively with my ENDORSED BY COELIAC Wild Sourdough Gluten Free Bread Mixes & 1:1 Baking Flour to prevent allergen contamination found in many uncertified gluten free flours – for ingredients & certification:

https://wildsourdough.com.au/recipes/recipes-gluten-free-bread-mix/

 

 

SKU: STARTER2 Category:

Product Description

SPREADING SOURDOUGH STARTER love since 2007, STILL THE BEST, read: https://theconversation.com/great-time-to-try-baking-sourdough-bread-136493

Free EXPRESS POST Shipping to anywhere in Australia

My 21+ year old active and alive GLUTEN FREE SOURDOUGH starter was created from organic buckwheat, sorghum, brown rice flour and quinoa. Buckwheat is not a relative of wheat, in fact it is a grass-like plant from the rhubarb family. Buckwheat contains no gluten.

My 21+ year old ACTIVE Gluten Free Sourdough starter is now fed exclusively with my ENDORSED BY COELIAC Wild Sourdough Gluten Free Bread Mixes & 1:1 Baking Flour to prevent allergen contamination found in many uncertified gluten free flours – for ingredients & certification:

Recipes & Videos Gluten Free bread, pizza, wraps puff pastry, cookies, Nordic seed crackers & more…

The starter pack comes with comprehensive feeding and maintenance instructions. PLEASE LET ME KNOW IF YOU HAVE SPECIFIC ALLERGIES…

DISCLAIMER: Please note that I can not guarantee that any products I use or make for all my classes and online shop including gluten free classes, gluten free starters and water kefir are 100% free of gluten, nuts, eggs, dairy and soy . Many suppliers of gluten free products (including some products manufactured by The Gluten Free Co.) state that their products may contain traces of eggs, dairy, gluten, nuts and soy. I teach and work in a facility where I use flours containing gluten and I may use eggs, nuts and dairy on a daily basis as my main work is for wheat/rye/spelt sourdough. If you are not sure, my advice is to purchase my book and use your own gluten free or allergen free ingredients to make your own gluten free or rye sourdough starters and any sourdough breads or products.

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