the many sides to sourdough,
how it’s made, and why it’s worth the wait

What makes sourdough so special, and can you enjoy it without gluten? Here’s the full story, from starter to slice.

Sourdough is the oldest form of leavened bread, thought to have been discovered over 6000 years ago. Sourdough creates delicious bread and pizzas, with a soft inside and crunchy crust that keeps 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 provide a taste and texture just like a freshly baked loaf or pizza.

what makes sourdough,
sourdough.

Sourdough is the result of the natural fermentation process that occurs when flour is mixed with water and allowed to rest at room temperature. Over time, a bubbling ecosystem of naturally occurring yeasts and bacteria is created – helping to give the 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 further 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 to bakers and eaters alike!

Risen to perfection. Every time.

Wild yeasts ferment the natural sugars within the flour, producing carbon dioxide bubbles that help the dough to rise and create a delicious, lighter texture, whilst 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 like 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 to keep your loaf fresh, they also help to create the distinctive taste and unmistakable aroma of sourdough.

inside a gluten-free
sourdough loaf.

Now 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 take advantage of all the amazing benefits of this magic ingredient.

And it’s not over: we use sourdough as the basis for our pizzas as well: check out our frozen range and our pizza base.

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

The starter (aka: your new pet)

Mix equal parts gluten-free flour and water (start with 50 g each).
Let it rest 24h at room temperature.
Feed daily with another 50 g of flour and 50 g of water.
Around day 7, it should bubble 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 Maestro Classic to Ciabattine, every loaf we bake uses our own gluten-free sourdough base – fermented naturally, baked with love, and ready to eat. And it’s not over: we use sourdough as the basis for our pizzas as well: check out our frozen range and our pizza base.

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.