Farari GF Sourdough

Classic GF / Sliced

KSh650.00

Farari GF Sourdough

AVAILABLE: Tuesday, Thursday, and Saturday

Type Classic GF Multicereal GF

How would you like your loaf? Sliced Whole

KSh650.00

Pickup available at Zubi Bakes Gigiri

Usually ready in 2 hours

Our innovative gluten-free loaf achieves what many thought impossible, an authentic sourdough taste and texture. Our unique blend of amaranth, water chestnut, and barnyard millet gluten-free flours undergoes traditional sourdough fermentation.

Choose our classic version or nutrient-rich multicereal with our signature seed blend. Each loaf delivers a satisfying experience with genuine sourdough character, a rare find in gluten-free options. Naturally vegan and crafted with the same artisanal care as our traditional breads.

Classic GF: Amaranth, Water Chestnut & Barnyard Millet Flours, Filtered Water, Levain, Olive Oil & Salt.

Multigrain GF: Amaranth, Water Chestnut & Barnyard Millet Flours, Filtered Water, Levain, Olive Oil, Pumpkin, Sunflower, Flax Seeds, Oats & Salt.

NOT recommended for Celiacs

Sourdough Loaves, Baguettes & Country Loaves

Storage: Cotton or linen bag at room temperature.
Freeze: For longer storage, slice, wrap and freeze in convenient portions
DO NOT Refrigerate (accelerates staling)
Best consumed: Within 2-3 days of baked date
Revive stale bread (after 3 days): Light misting with water, warm in oven at 180ºC (355ºF) for 4-6 min, till just warm.

Left over bread? Don't throw it away. Consider making croutons, breadcrumbs or even a delicious Tuscan bread soup! Recipes coming soon.

Our Rotating Bake Schedule.

Our signature sourdough loaves are crafted in small batches throughout the week, with different varieties baked on specific days. If your chosen sourdough isn't scheduled for your delivery day, we'll contact you to offer alternatives or reschedule. This rotation ensures each loaf receives our traditional 18-48 hour fermentation. Specific bake days are noted in our product descriptions and go through our daily bake schedule.