Gluten free sourdough: an honest update

So many of you have asked how the gluten free sourdough is going, and you deserve a real answer, not just "soon".

This week I went back to the full recipe and method from scratch. The first few trials, before the summer break, weren't where I wanted them to be. Then early September brought some staffing gaps that needed my full attention, so gluten free development had to take a back seat for a bit.

From this week I'm fully back on it, and the first trial with the new method and flour combination is genuinely promising. A few minor changes are still needed, and now it's about consistency: making sure it's not just a lucky bake, but something I can reproduce every single time.

It's being developed in our own dedicated kitchen, built specifically to keep it safe from cross contamination, and made the same way we make everything else: no preservatives, no shortcuts, just real, naturally fermented sourdough.

More updates soon.

Want to know the moment it launches? Read about our gluten free kitchen

This post first appeared on our Instagram. Follow @bek.thebaker