Description
Gluten-free sourdough can often be a gummy mess of starch. In these g-free loaves, I’m milling teff, millet, and brown rice and adding in sorghum flour and tapioca starch along with a bit of maple syrup and olive oil. My family has really been enjoying this bread and I’m excited to bring it to the bakery now! Loaves are baked in bread pans for a sandwich-style bread.
All orders will be delivered to Spencer 232, Dr. Mumme’s office, and can be picked up in his office on Thursdays after 1pm. I’ll send a reminder email on Thursday mornings.
The Thursday dates for delivery are as follows:
September 3, 10, 17, 24
October 8, 15, 22, 29 (No orders on Fall Break)
November 5, 12, 19 (no orders on Thanksgiving)
December 3, 7(note: final semester delivery is on Monday, December 7 to keep you fueled for finals)
I’m also offering a semester subscription for the bake of the week and for sliced sourdough loaves. Order now and enjoy fresh bread and homemade baked goods all semester long!
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