All About Our Gluten Free Bread

The secret behind the  Schar gluten free breads is based on the craft of traditional baking, special recipes and the use of natural, carefully selected top-quality ingredients.

For nearly 40 years, the Schar Master Bakers have dedicated themselves to the art of gluten free baking and have learnt their profession from scratch. Behind this art lies years of research and innovation, as well as the passion and commitment to make life easier and more enjoyable for people who are not allowed to consume gluten. Last but not least, it is first-class, gluten free ingredients that are used in Schar's constantly improved recipes and new products.

You won't find any preservatives, flavour enhancers or colourings in our gluten free bread. What you will find is genuine sourdough and high-quality, gluten free power-grains. This lays the foundation for gluten free bread that not only tastes great, but also provides those who enjoy it with valuable nutrients.

The star of our breads is our homemade, naturally gluten free sourdough. Sourdough fulfils several purposes. Not only does it provide a particularly pleasant taste; its fantastic baking properties also make it easier to completely dispense with preservatives.

While the use of preservatives would prolong shelf life and improve appearance and taste, they are suspected of causing reactions including headaches, diarrhoea and nausea, particularly in sensitive people and young children. It is for this reason that we have always refused to use them.


How long does Schar gluten free bread stay fresh?

 In Schar gluten free breads, no preservatives or any number of other unnecessary additives are used for the benefit of your health.

If you store our breads in a bread box, please use the resealable label or an airtight bag, which will keep the bread fresh for about three days.

The best way to keep our bread for an extended period is to freeze it and thaw the individual slices or the loaves of bread as needed

Sourdough makes our bread feel-good bread

The secret behind Schar's delicious gluten free bread lies in sourdough - and time to rise.

Bread is life! What could be more delicious than biting into a freshly baked, fragrant slice of bread? Everyone wants to be able to really enjoy good bread - especially those with coeliac disease. But without the elastic properties of the adhesive protein gluten, baking bread is a real challenge. We offer delicious gluten free bread with real sourdough for a flavour experience that you can't get just anywhere!

Some of our breads contain sourdough, these include the Schar Gluten Free BaguetteSchar Gluten Free Mini BaguetteSchar Pane Casereccio and Schar Gluten Free Hamburger Buns. The other bakery products are also preservative free through the use of innovative packaging! 

Sourdough is one of nature’s great inventions. This delicious base for bread is created during the natural fermentation of a mixture of flour and water. It is traditionally used with rye, as otherwise the rye bread would remain flat and hard. The same happens when baking with gluten free flours. To prevent this we also use sourdough (gluten free of course) made according to a traditional, completely natural recipe, in which the yeasts continue to multiply even after baking.

So what are the benefits of sourdough?

Many food scientists argue that this long fermentation process makes sourdough a more nutritious option. The lactic acid produced during the fermentation process allows your body to more readily absorb important nutrients including iron, zinc and magnesium, folic acid and B vitamins. The starches present in sourdough also appear to be more slowly digested and converted in to sugar, slowing the release of glucose into the bloodstream.

The advantages of gluten free sourdough at a glance:

  • During the resting period at room temperature, lactic acid bacteria and yeast naturally develop in the sourdough, making it possible to bake the dough. The result is tasty baked products with a moist crumb and crispy crust.
  • Sourdough ensures a higher degree of acidity, the higher the acidity, the lower the pH value. It is said that the acidity gives the typical flavour to bread and pizza and the pH bakes it. Depending on the strain, the lactic acid bacteria contained in the sourdough protects baked goods against mould and increase its shelf life.
  • Due to its natural rising properties, sourdough also reduces the use of yeast. More sourdough therefore means less need for yeast
  • The lactic acid bacteria contained in sourdough break down complex carbohydrates into digestible components and make minerals and trace elements easier for the human body to process.




What else is in it? A look at our list of ingredients

The most valuable of all ingredients in a loaf of bread is time! It's not just our Master Bakers that know this; you can taste the difference quite clearly. Your digestive system will also be happier with a bread whose dough has had enough time to prove and rise. Fresh spring water, rice and maize are the main basis for our bread doughs. High-quality ingredients such as millet, quinoa, sorghum, buckwheat and chestnut flour are then added.


It’s all in the blend: the right mix of cereals and grains ultimately gives the bread its unmistakable character. Some of our breads are wonderfully crispy, others velvety soft - but all have a unique flavour. Kernels are a wonderful addition to any bread: they are naturally full of flavour and give the bread the desired bite. They are also rich in a variety of important nutrients, polyunsaturated fatty acids and dietary fibre. We only use salt very sparingly as a flavour carrier, because less is often more here. And - last but not least - sourdough is of course our super ingredient! With the help of all these delicious, high-quality ingredients, the bread dough is then slowly and thoroughly kneaded. We then let it rest and finally bake the loaves very slowly and deliberately. The dough unfolds its full aroma and develops - with absolutely no gluten - an elasticity like conventional breads!