Symbiota - Organic Gluten-free Sourdough Culture Dried

A blend of gluten-free flour, water, and beneficial bacteria culture designed for making gluten-free sourdough bread. Helps break down starches for improved digestibility and flavour compared to flour alone. Dried form, shelf-stable for up to 3 months.

• 3-6 tablespoons of starter (dried equivalent)
• Recipe and instructions included
• After-sales support