Gluten-free Rice Sauerkraut,
10 g

Description

Our completely gluten-free sourdough beets are designed for you who wants to make beetroot 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 with sourdough bread. In the recipe booklet you will find detailed instructions on how to start the root and recipes on how to make bread with gluten-free sourdough. If you want to speed up your sourdough bread making a little, you'll also find instructions on how to combine gluten-free sourdough with 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 of rice flour
Sourdough made from rice flour from Virtasalmi Cereal Products is the perfect choice for those looking for a gluten-free alternative. Rice, 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.

A wide range of baking possibilities
With wholegrain rice sourdough from rice 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. The rice is neutral in taste and light in colour. This makes rice sourdough an excellent alternative for a variety of sourdough breads.

Innovative combination of yeast and sour root
Why not try combining rice 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, you can also bake with the root completely without yeast; the choice is yours.

Experience the Rice Sourdough Root!
Experience rice 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