Gluten-Free Rice-Sorghum Sourdough Bread

All our breads are sourdough breads made with simple, wholesome ingredients.

Water, flours and starches, psyllium, a little salt, perhaps a little oil, and that's it! The rest is down to nature & craft.

The result? Deliciously authentic.

All our breads contain a blend of several gluten-free flours and starches.

We use the following flours:

• rice
• millet
• sorghum
• teff
• buckwheat

And the following starches:

• tapioca
• potato
• arrowroot

Note that, wherever possible, our flours are freshly milled by us just before the bread is made.

Pepilou's has chosen freshly milled flours for all that this freshness brings, both nutritionally and in terms of flavour.

The grain in its whole form is packed with nutrients (if the grain is planted, the plant must be able to grow from these nutrients). The husk of the grain is a protective layer that preserves these nutrients and shields them from oxidation.

Once the grains are milled, the nutrients oxidise and "disappear". A bagged flour is one that was milled weeks, even months ago. Nutritionally, it's almost empty. What's left are the calories.

The same goes for taste and flavour. A bagged flour smells of almost nothing, whereas a flour freshly ground by stone mills keeps all its aromas and smells wonderful. You can taste it in the bread, which is far more flavourful and authentic.

Choosing freshly milled flours is therefore choosing quality.