Gluten-free Durrahapan root,
10 g

Description

The cereal product Durra flour sourdough is the perfect choice for those looking for a gluten-free alternative. Durra, a naturally gluten-free grain, is ideal for people with celiac disease and gluten sensitivity. It is also a good option for people who experience symptoms from domestic grains such as wheat, barley, rye and oats.

✅ you can also use sourdough root together with yeast
✅ fermentation adds depth and complexity to the flavour
✅ products made with sourdough have a longer shelf life
❌ contains no additives or preservatives

Sour root adds depth and a complex flavour to the dough, which develops during the long fermentation process. The natural lactic acid bacteria and wild yeasts in the root create acidity, aromaticity and a delicious, slightly nutty flavour. Sour root improves the shelf life of bread by creating an environment in which mould and other unwanted microbes are less likely to thrive.

Introduction of sour root (FIN)
Introduction of sour root (SWE)

With wholemeal horseradish sourdough made from sorghum flour, you can bake delicious sourdough breads, rolls and pies. Sourdough improves the bakeability and texture of gluten-free dough and mixes well with cold liquids. Durra offers a slightly nutty and subtle flavour that is mild and versatile. This makes durra sourdough an excellent choice for a variety of baking needs, and it mimics the flavor of whole wheat flour, making it a great choice for gluten-free recipes.

Recipe booklet
Gluten-free Durrahapan root bread
Gluten-free Ciabatta with sourdough and yeast

Instructions and recipes in the category Sourdough Baking:
Recipes in Finnish FIN
Recipes in SwedishSWE