Fresh Gluten-free Sourdough Bread every Thursday afternoon

[neversettled]

Handcrafted gluten-free sourdough bread is now available for purchase at the Methow Valley Foodshed in Winthrop, and at our bread stand on Twisp River Road (two miles from downtown). Now that the MV Farmers Market is over, I continue to bake fresh loaves every Thursday morning and make them available in both locations (open during daylight hours). Any loaves that remain to the weekend will be stored in the freezer for continued easy access and storage.

Made using organic ingredients and only wild yeast, varieties include a classic boule (a "white" round), multigrain boule (made with the addition of buckwheat), "everything bagel" loaf, cinnamon raisin loaf, and more. Varieties are different each week, but you can expect to find at least two different kinds to choose from. You can also find par-baked gluten-free sourdough pizza crusts at both locations, as well as gluten-free sourdough rolls for Thanksgiving (starting this weekend).

Ingredients include brown and white rice flours, millet flour, sorghum flour, tapioca flour, buckwheat flour, psyllium husk, olive oil, water salt. There are no gums or preservatives.

I bake in my WA-certified home kitchen. It is not a certified gluten-free facility, but I do not stock any baking supplies that contain gluten in my home. I'm strictly gluten-free and want to be able to offer products that gluten-free people can feel confident eating.

A tremendous thank you to those who continue to support my sourdough baking after transitioning last winter to gluten-free.

Kasey
BreadFlower
breadflower.gf@gmail.com