Cultures For Health Gluten-Free Sourdough Starter Culture is a dehydrated starter designed for preparing homemade gluten-free sourdough. The culture is made from organic brown rice flour and live active cultures, providing a straightforward starting point for making artisan-style gluten-free sourdough at home.

Once activated and maintained correctly, the starter can be kept and reused for subsequent batches, allowing you to continue making sourdough rather than using a new starter packet for every loaf.

The package contains one 2.4 g packet of dehydrated gluten-free sourdough starter culture, together with instructions for activation and maintenance. Brown rice flour is required for activation, with organic brown rice flour recommended.

The product is labelled gluten-free and non-GMO.

KEY FEATURES

• 🍞 Starter culture for homemade gluten-free sourdough

• 🌾 Made with organic brown rice flour

• 🦠 Contains live active cultures

• ⚖️ 2.4 g per packet

• 📦 1 packet / 1 serving per container

• 🔄 Can be maintained and reused after activation

• 🌱 Non-GMO

• 🌾 Gluten-free

INGREDIENTS

Organic brown rice flour, live active cultures.

Allergen information: Manufactured in a facility that processes products containing soy and dairy.

NUTRITIONAL INFORMATION

Per serving – 2.4 g:

Energy ⚡ 9 kcal
Fat 🥑 0 g (0% RI)
of which saturates 🧈 0 g (0% RI)
Carbohydrates 🌾 2 g (1% RI)
of which sugars 🍬 0 g (0% RI)
Fibre 🌿 0 g
Protein 💪 0 g (0% RI)
Salt 🧂 0 g (0% RI)
Vitamin D ☀️ 0 µg (0% NRV)
Calcium 🦴 0 mg (0% NRV)
Iron 🩸 0 mg (0% NRV)
Potassium 🍌 0 mg (0% NRV)

Serving size: 2.4 g
Servings per container: 1

HOW TO USE

The package contains 1 packet of dehydrated gluten-free sourdough starter culture together with instructions for activation and maintenance.

For activation, you will additionally need brown rice flour, with organic brown rice flour recommended by the manufacturer.

Activate and maintain the culture according to the instructions supplied with the product. Once successfully activated, the starter can be maintained and reused as a continuing source of leavening for subsequent gluten-free sourdough batches.