Gluten-free burger buns

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

Water, flour and starch, psyllium, a pinch of salt, maybe a little oil—and that’s it! The rest is all down to nature and our expertise.

The result? Deliciously authentic.

All of 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

Please note that, whenever possible, we grind our flours fresh ourselves just before baking the bread.

Pepilou's has chosen to use freshly ground flours because of the nutritional and flavor benefits that freshness provides.

Whole grains are packed with nutrients (if the grain is planted, the plant needs to be able to grow using these nutrients). The grain’s husk acts as a protective layer that helps preserve these nutrients and shield them from oxidation.

Once the grains are ground, the nutrients oxidize and "disappear." Flour in a bag has been ground for weeks, if not months. From a nutritional standpoint, it’s almost empty. All that’s left are the calories.

As for taste and flavor, the same applies. Packaged flour has almost no smell, whereas flour that has just been ground by stone mills retains all its aromas and smells deliciously. This is evident in the bread, which is much more flavorful and authentic.

Choosing freshly ground flours means choosing quality.