Cultures For Health Non-GMO Sourdough Bread Starter Culture Plain Description
• Starter culture made from organic brown rice flour
Once activated, this starter culture can be maintained to reuse as a continuous source of leavening
Directions
In The Bag
(1) Packet of dehydrated gluten-free sourdough starter culture
Instructions for activating the starter culture
What You'll Need
Brown rice flour (organic recommended)
Simple Instructions: Tips and tricks inside the box and on product's website.
Recipes & Inspiration: Tempting dishes to stir your imagination located on product's website.
DIY Videos: Located on product's website.
Store in a cool, dry place
Free Of
Gluten, GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 2.4 g
Servings per Container: 1
| Amount Per Serving | % Daily Value |
|
| Calories | 9 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 2 g | 1% |
|
| Protein | 0 g | |
|
Other Ingredients: Organic brown rice flour, live active cultures.
Manufactured in a facility that processes products containing soy and dairy.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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Roasted Cauliflower & Sourdough Bread Stuffing
Stuffing isn’t just for the holidays! When made with an array of vegetables and herbs, the health benefits are myriad and the deliciousness can be enjoyed year-round. The use of sourdough bread in this recipe lends a wonderful rustic tang to the mix of smoky, roasted cauliflower, other savory vegetables, mushrooms and fresh herbs. The sourdough also provides a probiotic boost that comes from fermented food. To even further up your stuffing game, you could opt to make your own sourdough bread!
Roasted Cauliflower & Sourdough Bread Stuffing
- 4 Tbsp. butter
- 3 Tbsp. olive oil
- 1 onion (chopped)
- 2 large carrots (peeled and roughly chopped)
- 3 celery stalks (roughly chopped)
- 1 head cauliflower (chopped into medium-size pieces)
- 1 8 oz. pkg. baby portabella mushrooms (quartered)
- ½ cup fresh Italian parsley (chopped)
- 2 Tbsp. fresh rosemary (chopped)
- 1 Tbsp. fresh sage (chopped)
- 1 cup vegetable stock
- 3 cups toasted sourdough bread
- Salt and pepper to taste
- Preheat oven to 425 degrees F.
- In cast iron skillet or Dutch oven, drizzle olive oil over cauliflower and mushrooms and roast in oven until cauliflower is golden, around 15 minutes.
- In frying pan over medium heat, melt butter and sauté onion, carrot and celery until soft.
- Add cauliflower and mushrooms and cook 5 minutes, stirring.
- Push vegetables to one side and add herbs to the other. Cook herbs slightly, until fragrant.
- Stir in stock and cook 10 minutes on medium heat.
- Add toasted bread and mix with remaining liquid and vegetables.
Add the ingredients to your cart and get stuffin’!
