Gluten-free Durrahapan root,
10 g

Makuamedia's gluten-free sourdough beets are designed for you who wants to make beet bread more convenient. The dried root comes with instructions for raising the root and a link to an electronic recipe booklet to help you get started. In the recipe booklet you will find detailed instructions on how to start the root, as well as recipes on how to make gluten-free bread with gluten-free sourdough and combining gluten-free sourdough and yeast. With ready-made dried sourdough and our instructions, your bread will be both hassle-free and fun.

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

Depth and complexity in the dough
Sauerkraut 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 add acidity, aromaticity and a delicious, slightly nutty flavour to the bread. Sour root improves the shelf life of bread by creating an environment in which mould and other unwanted microbes are less likely to thrive.

Gluten-free choice from sorghum flour
Made from whole grain sorghum flour from Virtasalmi Cereal Products, 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. Durra is a high fibre cereal (6-8% fibre), making it an excellent addition to your daily fibre intake.

A wide range of baking possibilities
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 doughs 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.

Innovative Combination of Yeast and Acid Root
Why not try combining sorghum and sourdough with yeast baking, just like professional bakers do? Combining yeast and sourdough in baking creates a balance between taste, texture and ease of baking. This technique combines the best of both raising methods and gives the bread a unique character. When yeast and root are combined, the result is a bread with a deep, multi-layered flavour and a light, airy texture. The yeast allows the dough to rise reliably, while the root develops the flavour in the background. This combination brings flexibility to baking - a long rising time can be shortened without compromising on flavour. Of course, at our roots you can also bake completely without yeast; the choice is yours.

Experience the Durra sour root!
Experience our sorghum sourdough and its potential in delicious gluten-free baking and cooking!

"There is something deeply comforting about bread. Its smell, taste and texture tell a story - not just about the recipe, but about the root that gave the dough its life."
- Fiialiisa and Helena Kemppainen, MakuaMedia