After many months of experimentation and a few false starts, we are very excited over at the Little Aussie Bakery & Cafe to announce the introduction of our latest gluten free bread product – REAL gluten free sourdough loaves!
Sourdough bread is truly a miracle of bread both in terms of healthy qualities and in the method of creation. So what’s so different about sourdough bread? Most modern bread is made with dried yeast- a prepared product that is easily acquired with a quick pop on over to the grocery store. Sourdough, however, is made with wild yeast “caught” right from the air around us! Before the modern convenience of grocery stores on every corner, this is how people used to make bread. In fact, sourdough was first created over 3,500 years ago by the ancient Egyptians in the fertile Nile Valley.
We all know that sourdough has a distinctive “sour” taste that makes it a great base for many a delicious sandwich. This flavor comes from the long fermentation process – anywhere from just a few days to more than a month! But nowadays there are much easier ways to replicate that “sour” flavor without going through all the trouble of fermenting your own flour. So why go through all the hassle?
For a start, the real gluten free sourdough bread that we make at the Little Aussie Bakery & Cafe contains probiotics created by the slow fermentation process. Many of the cultures found in sourdough bread are the same as those you might find in yogurt or kefir, but without the necessity for dairy. This is great news for those of us who are not only gluten free but completely dairy free as well. These beneficial bacterias are great for the gut and can aid in digestion, even of foods that we may not have been able to previously tolerate.
The beneficial microorganisms created by the fermentation of sourdough not only make digestion easier, they also aid in absorption of the foods you eat! This is especially beneficial to people with Celiac or other disorders that can cause malabsorption of nutrients. Speaking of nutrients, the microorganisms in naturally fermented gluten free sourdough contain fatty acids, balanced proteins, minerals, and other trace elements that contribute to a healthy body. And don’t forget about the vitamins B1 through B6 provided by lactobacillus and B12 vitamins from the wild yeast. And there’s more great news for Diabetics – the acids in gluten free sourdough bread can reduce the rise in blood sugar by 50% or more one hour after eating.
I could go on, and there are literally entire books written about the benefits of sourdough bread and other fermented foods. But honestly, all this talk about gluten free sourdough bread has really built up my appetite! I’m going to take a lunch break – I’m thinking a scrumptious Southern Pacific Salad Sandwich nestled between two slices of fresh-made gluten free sourdough will really hit the spot!
“Handbook of Dough Fermentations” by Karel Kulp & Klaus Lorenz
“Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review” by M. Gobbetti & A. Corsetti
“Dietary Carbohydrate (Amount and Type) in the Prevention and Management of Diabetes: A statement by the American Diabetes Association” by Nathaniel G. Clark, MD, MS, RD, et al.
“Bakery Products: Science And Technology” by Y. H. Hui, Harold Corke, et al.