Growing up near San Francisco, I loved sourdough bread. In fact, it was the only bread I liked, and the only bread-y thing I would eat. I pulled the fillings out of sandwiches made on other breads, but if you gave me a turkey sandwich on sliced sourdough (Colombo and Parisian were the brands at that time), I was a happy girl!
Fast forward to 2002, when I was diagnosed with celiac disease and learned all about everything gluten-free. One thing I learned was that sourdough naturally has the lowest gluten content of breads, because the fermentation process makes it easier to digest — no wonder I liked it!
When you are on a strict gluten-free diet, however, even “lower gluten” foods like sourdough bread are completely off-limits, but last Sunday, I got to taste sourdough bread for the first time in 11 years. I had been hearing about a woman in San Francisco who started making and selling gluten-free sourdough bread, and that it was really good. Well, yes, it is! That woman is Sadie, and her company is Bread SRSLY (“seriously”). My daughter who had never had sourdough in her life (and has multiple food allergies and is in need of good bacteria!) loves the bread and has a toasted slice with her breakfast in the morning, which I feel good about because gluten-free sourdough may be beneficial in the healing of the gut due to the growth of good bacteria (lactobacilli is one) during fermentation of the sourdough.
Not only does Bread SRSLY offer a “Classic Sourdough,” there are other unique flavors like Kale (which I absolutely loved) and Apricot Fennel. In addition to being gluten-free, the bread is free of dairy, egg, nut, soy, chickpea, potato, and tapioca. Yay! Ingredients (non-GMO): Organic White Rice Flour, Organic Millet Flour, Sorghum Flour, Arrowroot, Sourdough Starter (Water, Sorghum Flour), Xanthan Gum, Salt.