Ships USPS Priority $6.
Allow 7 to 10 days,
The Gluten Free Sourdough Company’s Sourdough Starter Cultures are grown gluten-free from the start without added yeast.
Each 1.8 ounce packet boosts 4 batches of bread. You can easily carry these cultures with you if you travel. No care of the booster is necessary between baking days. These Sourdough Starter Cultures last 6-12 months in their dehyrdrated state.
Gluten-free flours are delicate and prone to spoilage when fermented. “Boosting” them with a fermented product kick starts the bacterial yeast activity and prevents spoilage.
Brown Rice Sourdough Starter Culture: This culture is grown with organic brown rice flour. One packet will boost at least 4 new batches of starter.
Ingredients: Brown Rice flour*, water, water kefir culture, trace amounts of sugar* and raisins* (*Organic).
Teff Sourdough Starter Culture:This culture is grown with unsprayed teff flour from The Teff Company. One packet will boost at least 4 new batches of starter.
Ingredients: Teff flour*, water, water kefir culture, sugar*, raisins. (*Organic)
Gluten-Free Sourdough Company’s starters are grown in Sharon Kane’s dedicated gluten-free facility on equipment that has never touched gluten.
The life of these starters can be extended by freezing which usually keeps them very fresh.
Packaging: Inner packaging is BPA-free foil bags lock out the air and preserve freshness. These ingredient bags are sealed with a hand-held heat sealer. Outer packaging is simple and attractive biodegradable paper, as green-as-possible. Many bags have plastic liners but because I am using BPA-free foil bags for the ingredients I did not need an extra layer of plastic. For shipping, I have chosen packaging that is all paper, no plastic, so it is all biodegradable.
Guarantee: Returns accepted within 5 days of receipt. Item must be undamaged and unopened with tags still attached. Contact our Customer Care for more details.
Sharon Kane is highly sensitive to gluten as well as many other common foods. Not wanting to give up eating bread, she discovered ways to make nourishing and satisfying gluten-free sourdough baked goods using only healthful, non-allergenic ingredients.
After having food allergy tests, she discovered she had strong sensitivities to a number of foods including gluten, dairy, eggs and soy. Forty eight hours after removing those foods the sinusitis and intestinal distress cleared up!