Sami's Bakery Sourdough Bread
Wheat source
Unknown
Flour type
Sugar type
Oil type
Millet Flour
Gluten-free, source of complex carbohydrates, dietary fiber, minerals (magnesium, phosphorus, iron), may support glycemic control
Brown rice flour
Gluten-free, source of carbohydrates and some fiber
Rice Flour
Gluten-free flour option, source of carbohydrates, used in various culinary applications
Rice Bran
Source of dietary fiber, antioxidants, vitamins and minerals, may contribute to cardiovascular health
Organic Quinoa Flour
Gluten-free, source of complete protein, fiber, vitamins, and minerals
Apple Cider Vinegar
Flavoring agent, may aid digestion, preservative properties
Sodium Acid Pyrophosphate
Effective leavening agent, improves texture and volume in baked goods
Sodium Bicarbonate
Neutralizes stomach acid, acts as a leavening agent in baking, mild abrasive and deodorizer in cleaning
Potato Starch
Prevents caking, improves texture and consistency in food products
Monocalcium phosphate
Functions as acidulant, leavening agent in baking, regulates pH
Cultured Brown Rice Flour
May act as a natural preservative, potential source of organic acids, alternative to synthetic preservatives
Cultured Dextrose
Preservative effect, extends shelf life by inhibiting spoilage and pathogenic microbes
Plastic
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