Gluten Free Sourdough
Gluten free It guarantees that the gluten content of the final product is equal to or less than 20 mg / kg
Dayelet Gluten Free Sourdough made with organic crops from natural sources that has been dried keeping all the acidic and aromatic compounds of traditional breads.
It comes in the form of a cream-colored powder. In its elaboration, organic ground rice is used with a natural yeast culture that is refreshed daily, in a totally gluten-free process, and that gives the bread a nutritional richness and an excellent flavor. It brings acidity to the dough and highlights the taste of homemade bread. It also prolongs the preservation of finished bread. For its direct dosage together with the flour, it is used in doses of 5 to 10% on it. In its proper proportion, it gives the bread a more rustic and artisanal appearance. Its final result is the improvement of the texture and flavor of the bread. The finish of the piece is excellent and it shows as it creaks, with a more beautiful gem and greater volume.
It is recommended to apply, at the time of direct kneading, to all kinds of special breads, rolls, buns, cookies and bagels