Gluten-free sourdough is bread made with a naturally fermented starter - just without the gluten. It’s slow to make but easy to love: full of tangy flavour with a freshly-baked, chewy texture.

What makes sourdough, sourdough?

Every great loaf begins with a starter - a mix of flour and water that, over a few days, turns into a bubbling ecosystem of wild yeast and lactic acid bacteria. They’re the tiny heroes that give 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.
But gluten-free sourdough absolutely exists, and it’s every bit as delicious.

At Schär, we use gluten-free flours like rice, millet, and buckwheat to recreate the same sour tang and soft-crust texture of the original. The result: everything you love about sourdough, minus the gluten. Oh, and the compromise.

Why people swear by sourdough:

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.

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.

It stays fresh longer (naturally)

The organic acids from fermentation act like natural preservatives. No additives, no shortcuts. Just nature doing its thing.

Everyday ways to enjoy it:

  • Toast it, top it, love it: avocado, salmon, or a poached egg.
  • Sandwich it. Gluten-free doesn’t mean flavor-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.

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.

 

Check out the sourdough range:

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