Sourdough is the oldest form of leavened bread, believed to have been discovered over 6,000 years ago. It creates delicious breads and pizzas with a soft interior and a crunchy crust that stays fresh naturally.

At Schär, we’ve spent many years developing a gluten‑free sourdough mixture that we can add to our breads and doughs to deliver a taste and texture just like a freshly baked loaf or pizza.

what makes sourdough,
sourdough.

Sourdough is the result of a natural fermentation process that begins when flour is mixed with water and allowed to rest at room temperature. Over time, a bubbling ecosystem of naturally occurring yeasts and bacteria develops—giving sourdough its signature rise, chewy texture, and unmistakable aroma.

Unlike breads made with commercial yeast, sourdough takes its time—and that’s a good thing. Slow fermentation means better flavour, better texture, and bread that feels as real as it tastes.

but is it  
gluten-free?

Traditional sourdough? Usually not — it’s made with wheat or rye flours.

But gluten‑free sourdough absolutely exists, and it can be every bit as delicious.

At Schär, we use rice flour to create our signature, slowly fermented sourdough. We then add other high‑quality, nutritious ingredients — such as millet, quinoa, and buckwheat flours — to produce delicious breads with the classic sour tang and soft‑crust texture of traditional sourdough. The result: everything you love about sourdough, minus the gluten. Oh, and the compromise.

so what are  
the benefits of sourdough?

The long fermentation process used to make traditional sourdough offers multiple benefits for both bakers and bread lovers alike!

Risen to perfection. Every time. 

Wild yeasts ferment the natural sugars in the flour, producing carbon dioxide bubbles that help the dough rise and create a delicious, lighter texture, while also reducing the need for commercial yeasts.

Fresher for longer (naturally!)

During the long fermentation process, naturally occurring bacteria produce lactic and acetic acids. These acids act as natural preservatives by lowering the pH of the dough and helping to prevent the growth of mould. No shortcuts. Just nature doing its thing.

Signature taste and aroma

Lactic and acetic acids don’t just help keep your loaf fresh — they also contribute to the distinctive taste and unmistakable aroma of sourdough.

inside a gluten-free 
sourdough loaf.

Now that you know all the good things about sourdough, we have even better news for you: we use gluten‑free sourdough in many of our baked products.

Take a look at our bread range — whether you prefer rolls or sliced breads, you can enjoy all the amazing benefits of this magic ingredient.

And it doesn’t stop there: we use sourdough as the base for our pizzas as well. Check out our frozen range and our pizza crusts.

how to make gluten-free sourdough 
(patience required, promise worth it)

The starter (aka: your new pet)

 

  1. Mix - Combine equal parts gluten‑free flour and water (start with 50 g of each).
  2. Rest - Let the mixture sit for 24 hours at room temperature.
  3. Feed daily - Each day, add another 50 g of flour and 50 g of water, stirring well.
  4. Watch it come to life - Around day 7, your starter should be bubbling and smell slightly tangy — and that’s your cue to bake.

everyday ways  
to enjoy it.

  • toast it, top it, love it: avocado, salmon, or a poached egg.
  • Sandwich it. Gluten-free doesn’t mean flavour-free.
  • Dunk it into soups or stews.
  • Or use it as a base for gluten-free pizza night.

Once you taste it, gluten-free sourdough tends to become… well, your daily bread.

no time to bake? we’ve got you

If keeping a starter alive sounds like a full‑time job, skip straight to our ready‑made sourdough range.
From Artisan Baker Bread to Deli Style Bread, every loaf we bake uses our own gluten‑free sourdough base — fermented naturally, baked with love, and ready to enjoy.

And it doesn’t stop there: we use sourdough as the base for our Pizza Crust as well. 

quick FAQs

Q: Is all sourdough gluten-free?
A: Nope, only those made with gluten-free flours are safe for coeliac or gluten-sensitive eaters.

Q: What makes sourdough so light and airy?
A: Wild yeasts and bacteria ferment sugars to create tiny pockets of gas – these help the loaf to rise naturally and provide a perfect bubbly texture. 

Q: Does Schär really use natural sourdough?
A: Absolutely. Every Schär bread containing sourdough, starts with a live, naturally fermented gluten-free sourdough base.

Q: Can I make it myself?
A: Yes! It takes a week, some patience, and a little kitchen pride, but it’s worth it.

 

At Schär, we believe that safe can also mean delicious. That’s why we rigorously test every ingredient and create gluten-free products that rise to every occasion. Yes, quite literally.

sourdough sensations: a taste of tradition

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