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GLUTEN-FREE SOURDOUGH

01 August 2017, Food

Since we opened we have had queries about whether we had plans to create a decent gluten free loaf. Whilst gluten free baking is not our everyday baking, we were inspired by our customers to explore it. After a few years of testing and tweaking we are pleased to be launching our very first Gluten-Free Sourdough (hence the packaging).

Our gluten-free baker, Tom, will be baking a few loaves for our Blackheath, Queens Park, Hampstead and Crouch End bakeries in our new gluten-free bakery.

We insisted on making a gluten-free loaf using the same techniques as our current loaves – high quality ingredients and plenty of time. We made a sourdough starter, as we would for any other loaf, and nurtured it. The loaf is made with three gluten-free flours, including brown teff, brown rice and chickpea flour. It is baked using wild yeast and a little bit of rapseed oil, in our gluten-free bakery. Many gluten-free loaves contain eggs or dairy, but we wanted to avoid this and keep the loaf suitable for vegans in doing so. The bread will keep for two days, at least, and we think it is best served toasted.