Bread SRSLY is San Francisco’s first gluten-free sourdough bread company. The company began late in 2011 after it’s founder, Sadie, had a furious bout of gluten-free sourdough experiments in her home kitchen in Cole Valley. But the story starts well before that. After a friend went gluten free in 2009, Sadie began baking and experimenting with new ingredients – sorghum flour, sweet rice, buckwheat. Many of her attempts ended up in the compost, but when one came out well, she would ask her friend to try it. During this time she developed a good understanding of gluten free ingredients, and a few months later she learned that she was pretty seriously gluten-intolerant herself!
That’s when she redoubled her efforts in the kitchen, focusing on making the perfect loaf of gluten-free bread. In 2011 she began selling bread to friends and not long after word spread catapulting Bread SRSLY into a full-time business.
Bread SRSLY was created after months of research, applying traditional sourdough techniques to gluten-free recipes and learning that good bread takes its time to rise. Each Bread SRSLY loaf rises for more than 12 hours, making it SERIOUSLY good for you. In addition to being gluten-free, all Bread SRSLY products are free of dairy, egg, soy, nut, potato, tapioca, and garbanzo.
Bread SRSLY is committed to making nourishing bread. Each loaf is leavened with wild yeast, cultivated from the air and grain. Unlike commercial yeast, wild yeast helps to break down the grains, making them easier to digest, and adding a pleasant tang that we call sourdough.
You can purchase loaves and mixes online and shipping is always only $5.
Disclaimer: I received one or more of the products mentioned above for free. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.