Sourdough - the saviour of gluten free bread

Sourdough - the saviour of gluten free bread

The secret behind our delicious gluten free bread lies in sourdough - and time to rise.

Bread is life! What could be more delicious than biting into a freshly baked, fragrant slice of bread? Everyone wants to be able to really enjoy good bread - especially those with coeliac disease. But without the elastic properties of the adhesive protein gluten, baking bread is a real challenge. We offer delicious gluten free bread with real sourdough for a flavour experience that you can't get just anywhere!

Good bread doesn't need additives

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The secret behind our gluten free breads is based on the craft of traditional baking, special recipes and the use of natural, carefully selected top-quality ingredients. Our ingredients are sourced from our contract farmers. This allows us at Schär to keep an eye on the entire production process and guarantee absolute security. You won't find any preservatives, flavour enhancers or colourings in our gluten free bread. What you will find is genuine sourdough and high-quality, gluten free power-grains. This lays the foundation for gluten free bread that not only tastes great, but also provides those who enjoy it with valuable nutrients.

The star of our breads is our homemade, naturally gluten free sourdough. Sourdough fulfils several purposes. Not only does it provide a particularly pleasant taste; its fantastic baking properties also make it easier to completely dispense with preservatives. While the use of preservatives would prolong shelf life and improve appearance and taste, they are suspected of causing reactions including headaches, diarrhoea and nausea, particularly in sensitive people and young children. It is for this reason that we have always refused to use them.

It's all about the bread - master-crafted gluten free variety

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Variety is the spice of life - and of bread too! And it tastes even better if your bread - whether it's white or brown, crispy of soft - is the product of master craftsmanship. From traditional German Landbrot rustic bread to crispy Ciabatta, crispy Körnerstange wholegrain stick, Mehrkornbrötchen multi-grain rolls and fragrant Kaisersemmel rolls to our wonderfully soft Master Baker's sliced bread and a wide selection of international bread varieties, we offer popular traditional specialities for everyone who enjoys naturally gluten free bread.

For nearly 40 years, our Schär Master Bakers have dedicated themselves to the art of gluten free baking and have learnt their profession from scratch. Behind this art lies years of research and innovation, as well as the passion and commitment to make life easier and more enjoyable for people who are not allowed to consume gluten. Last but not least, it is first-class, gluten free ingredients that are used in our constantly improved recipes and new products.

Sourdough makes our bread feel-good bread

Sourdough is one of nature’s great inventions. This delicious base for bread is created during the natural fermentation of a mixture of flour and water. It is traditionally used with rye, as otherwise the rye bread would remain flat and hard. The same happens when baking with gluten free flours. To prevent this we also use sourdough (gluten free of course) made according to a traditional, completely natural recipe, in which the yeasts continue to multiply even after baking.

The advantages of gluten free sourdough at a glance:

  • During the resting period at room temperature, lactic acid bacteria and yeast naturally develop in the sourdough, making it possible to bake the dough. The result is tasty breads with a moist crumb and crispy crust.
  • Sourdough ensures a higher degree of acidity in the bread. The higher the acidity, the lower the pH value. It is said that the acidity gives the bread its flavour and the pH bakes it. Depending on the strain, the lactic acid bacteria contained in the sourdough protect the bread against mould and increase its shelf life.
  • Due to its natural rising properties, sourdough also reduces the use of yeast. More sourdough therefore means less need for yeast.
  • The lactic acid bacteria contained in sourdough break down complex carbohydrates into digestible components and make minerals and trace elements easier for the human body to process. That’s why we like to call our sourdough breads “feel-good bread”.

What else is in it? A look at our list of ingredients

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The most valuable of all ingredients in a loaf of bread is time! It's not just our Master Bakers that know this; you can taste the difference quite clearly. Your digestive system will also be happier with an easily digestible bread whose dough has had enough time to prove and rise. Fresh spring water, rice and maize are the main basis for our bread doughs. High-quality ingredients such as millet, quinoa, sorghum, buckwheat and chestnut flour are then added.

It’s all in the blend: the right mix of cereals and grains ultimately gives the bread its unmistakable character. Some of our breads are wonderfully crispy, others velvety soft - but all have a unique flavour and are easily digestible. Kernels are a wonderful addition to any bread: they are naturally full of flavour and give the bread the desired bite. They are also rich in a variety of important nutrients, polyunsaturated fatty acids and dietary fibre. We only use salt very sparingly as a flavour carrier, because less is often more here. And - last but not least - sourdough is of course our super ingredient! With the help of all these delicious, high-quality ingredients, the bread dough is then slowly and thoroughly kneaded. We then let it rest for a long time and finally bake the loaves very slowly and deliberately. The dough unfolds its full aroma and develops - with absolutely no gluten - an elasticity like conventional breads!

Enjoying every slice - our Master Baker's collection

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Our Master Baker's sliced bread is a special favourite within our wide selection of bread. The large slices are unbelievably soft and of course contain absolutely no hardened fats or preservatives. A real advantage of this innovative generation of sliced bread is that it tastes as if it were fresh out of the oven! It tastes best untoasted. The Master Baker's range naturally also uses high-quality, traceable ingredients. The basic recipe for our Master Baker's Classic uses millet and quinoa. Rich in valuable fibre and refined with linseed, sunflower seeds, soya bran and soya flakes, our Master Baker's Multigrain also has much more flavour. Our Master Baker's Vital offers a delicious experience for those who prefer their bread darker and more rustic.  All you need to do now is have a taste!