Using our Gluten-Free Sourdough Starter has several benefits over commercial gluten-free yeast:
Flavor Complexity: Achieve a depth of flavor that is often lacking in gluten-free breads made with commercial yeast.
Improved Texture: The starter contributes to a chewier crumb and a better rise in your gluten-free bread.
Nutritional Benefits: Fermenting the flours can make the bread more digestible and may enhance nutrient absorption.
No Additives: You know exactly what's going into your bread, with no hidden preservatives or chemicals.
Customization: You can adjust the flavor and texture by experimenting with different gluten-free flours and fermentation times.