gluten-free Golden Bread, organic quality - gluten-free, vegan bread

Our gluten-free Golden Bread - the special one

Our gluten-free Golden Bread is back. And with this limited-edition highlight, it's what's on the inside that really counts: In addition to zucchini, this organic sourdough bread is enhanced with quinoa flour, rosemary, and turmeric, creating a true taste sensation. It's also super soft, extremely moist, and completely vegan.

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Sales description : Gluten-free savory bread made from gluten-free flours and starches with zucchini

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Shelf life: at least 7 days

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DE-ÖKO-006

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Baking instructions

Our ingredients

rice flour Rice flour is a gluten-free flour that, as the name suggests, consists of rice grains ground into a fine flour. Its consistency is similar to that of grain flour, but significantly finer. It can be used for baking and cooking and is especially popular in Asian cuisine. Quinoa Quinoa originates from South America and is a pseudocereal. This means that while it shares many similarities with real grains, botanically it belongs to the goosefoot family. It is naturally lactose- and gluten-free and boasts a host of healthy nutrients. Quinoa not only provides a lot of iron, but also contains healthy bitter compounds, plenty of protein and fiber, and unsaturated fatty acids. millet Millet is a grain that is an important staple food in many countries. Here, too, it has recently become more popular again and is often used in cooking thanks to its many beneficial properties. It provides many important nutrients, including numerous vitamins, minerals such as iron and magnesium, and trace elements. Millet is also naturally gluten-free, making it particularly suitable for people with celiac disease or gluten intolerance. Millet is also beneficial for diabetics, as it lowers blood sugar levels and increases good HDL cholesterol. Psyllium husks Psyllium husks, also known as psyllium, are the seeds of certain plantain plants. They are used as a plant-based, gluten-free binding and thickening agent and are particularly notable for their extremely high swelling capacity. They can absorb many times their volume of liquid in a very short time, transforming into a gelatinous mass.