Canyon Bakehouse Gluten Free 100% Whole Grain Bread Sourdough-Style

Psyllium husk is a natural source of soluble fiber that aids in digestion and helps maintain healthy cholesterol levels. It is minimally processed and supports gut health. Its ability to absorb water makes it beneficial for bowel regularity.

Almond flour is a nutrient-dense flour rich in healthy fats, protein, and vitamin E. It supports heart health and provides a low-carb alternative to traditional flours. Its nutrient profile is beneficial for maintaining healthy blood sugar levels.

Milled chia seeds are a rich source of omega-3 fatty acids, fiber, and antioxidants. They support heart health and provide anti-inflammatory benefits. Chia seeds also aid in digestion and help maintain healthy cholesterol levels.

Ground linseeds, also known as flaxseeds, are rich in omega-3 fatty acids, fiber, and lignans. They support heart health and provide anti-inflammatory benefits. Flaxseeds also aid in digestion and help maintain healthy cholesterol levels.

This blend provides a variety of whole grains that are rich in fiber and nutrients. It supports digestive health and provides sustained energy. The gluten-free nature makes it suitable for those with celiac disease or gluten sensitivity.

Gluten-free sourdough provides a tangy flavor and may improve digestibility of grains through fermentation. It is a traditional preparation method that enhances nutrient availability. The fermentation process can also contribute to gut health.

Brown rice flour is a whole grain flour that retains the bran and germ, providing fiber and essential nutrients. It is less processed than white rice flour and supports heart health. It is a good source of magnesium and B vitamins.

Sorghum flour is a whole grain flour that is high in antioxidants and fiber. It supports heart health and provides a gluten-free alternative to wheat flour. Its nutrient profile includes iron and protein, beneficial for overall health.

Certified gluten-free oat flour is a whole grain flour rich in fiber and beta-glucans. It supports heart health and provides a gluten-free alternative to wheat flour. Its nutrient profile includes essential vitamins and minerals.

Tapioca starch is a gluten-free thickening agent derived from cassava root. It is highly processed but provides a smooth texture in gluten-free baking. It lacks significant nutritional benefits but is a useful ingredient for texture.

Tapioca flour is similar to tapioca starch, used as a gluten-free thickening agent. It is highly processed but essential for texture in gluten-free baking. It lacks significant nutritional benefits but is functional in recipes.

Potato starch is a refined starch used as a thickener and texture enhancer in gluten-free baking. It is highly processed and lacks significant nutritional benefits. It is functional in providing a light texture to baked goods.

Warm water is used in baking to activate yeast and improve dough consistency. It is a neutral ingredient with no nutritional impact. Its primary function is to aid in the baking process.

White rice flour is a refined flour used in gluten-free baking for its light texture. It is more processed than brown rice flour and lacks significant nutritional benefits. It is functional in providing a smooth texture to baked goods.

Water is a basic ingredient used in baking to hydrate flour and activate yeast. It is a neutral ingredient with no nutritional impact. Its primary function is to aid in the baking process.