What Real Sourdough Bread Means to Us – A Family Bakery’s Allergy-Friendly Approach

 

There’s a lot of talk about sourdough these days. You’ll find it in trendy cafés, on lifestyle blogs, and even in supermarkets claiming to sell “artisan” loaves.

But what does real sourdough bread actually mean?

At Cultured Bakehouse, it means:

• Long fermentation

• No commercial yeast

• No shortcuts

• No allergens

• A loaf that’s deeply nourishing, naturally fermented, and truly inclusive

As a mother of five, running a family bakery here in Northern Ireland, I know how important it is to find food that is not just healthy—but safe. Especially when your family, or your customers, have allergies and intolerances.

That’s why our sourdough bread is different.

What Makes Our Sourdough Real?

 

1. Slow fermentation, not factory speed

We don’t use shortcuts.

No instant yeast. No vinegar to “fake” flavour. No processed fluff.

Our sourdough is made with just four ingredients:

• Filtered water

• A naturally fermented starter

• Sea salt

• A gluten-free wholegrain flour blend

And time.

Each loaf takes 48 --- 72  hours from start to finish. That time allows wild yeast and beneficial bacteria to ferment the dough properly, breaking down tough starches and making the bread easier to digest.

2. It’s fully allergy-friendly

Every single product we make—including our gluten-free sourdough bread—is free from the 14 most common allergens:

• Gluten Free

• Dairy Free

• Eggs Free

• Nuts (including peanuts and tree nuts) Free

• Soy Free

• Sesame Free

• Celery Free

• Mustard Free

• Lupin Free

• Molluscs Free

• Shellfish Free

• Fish Free

• Sulphites Free

We never use them.

They’re never even allowed in our bakery.

Everything is baked to order in a completely allergen-safe environment, so you can eat without fear.

If you’ve been looking for sourdough that’s safe for coeliacs or allergy sufferers, this is it.

Why Sourdough?

The health benefits of wild fermentation

Sourdough isn’t just a flavour choice—it’s a health decision.

Here’s why:

• Improved digestibility – Wild fermentation helps break down starches and gluten (if present), making bread gentler on the digestive system.

• Better nutrient absorption – Fermentation reduces phytic acid, unlocking minerals like iron, zinc, and magnesium.

• Low glycaemic impact – Unlike most gluten-free bread, sourdough doesn’t spike blood sugar the same way.

If you’re managing coeliac disease, food intolerances, or just trying to nourish your family better, sourdough is a smart, simple swap.

 

Our Journey to Allergy-Friendly Sourdough

When I first moved to Ireland, I had never even heard of sourdough.

It wasn’t something we grew up with in Venezuela.

Years later, when some of our friends’ children couldn’t eat anything at birthday parties, I began baking allergy-friendly treats. First cakes, then cookies, and eventually, bread.

Bread was the hardest.

Most gluten-free bread at the time tasted like cardboard.

It crumbled, dried out, or came packed with strange ingredients I didn’t want to feed my kids.

So I started experimenting.

After many failed loaves (and quite a few frustrated tears), I finally created a sourdough that was:

• 100% free from all major allergens

• Delicious even for people without allergies

• Safe, simple, and joyful to eat

Today, our Cultured Bakehouse sourdough is one of our most loved products.

 

A Bread That Fits Real Family Life

Our customers often ask: “How do I use your sourdough in everyday meals?”

Here’s how we eat it at home:

 

• Toasted with vegan butter and jam

• Open sandwiches with roasted vegetables or hummus

• Pan-fried as croutons for soups and salads

• Gluten-free French toast on Sunday mornings (using egg replacer)

• With stews, dips, or just on its own

It freezes beautifully, toasts perfectly, and lasts 4–5 days fresh in a bread bag.

Our Baking Process: Step-by-Step

 

Here’s a glimpse of what goes into each loaf of sourdough at Cultured Bakehouse:

 

1. Mixing: We combine our gluten-free flours, filtered water, and house starter by hand.

2. Autolyse & rest: We give the dough time to relax and absorb moisture.

3. Folding: Every few hours, we gently stretch and fold the dough to build strength naturally.

4. Bulk fermentation: The dough ferments at room temperature over many hours.

5. Shaping: We hand-shape each loaf.

6. Cold proofing: Loaves rest overnight in the fridge to develop flavour and structure.

7. Baking: Baked on stone with steam for a beautiful crust and moist crumb.

We do this for every order. No machines. No shortcuts. Just small-batch baking with care.

 

Our Family Bakery

Cultured Bakehouse isn’t run by a team of anonymous staff in a warehouse.

It’s run by us—myself, my husband Thomas, and our five children: Daniel, Joshua, Sarah, Samuel, and Ezra.

We homeschool our kids.

We bake from our bakery facility  in Garvagh, Coleraine.

We work around meals, maths lessons, and delivery deadlines.

Sometimes Thomas helps with shaping while I pack brownies.

Sometimes the kids label bags or help choose new recipe ideas.

It’s busy—but it’s joyful.

And it means that every order is made with real love and intention.

 

What Customers Say

“It tastes like real bread—crispy crust, soft middle. I cried when I toasted it for the first time. I hadn’t had proper bread in years.” – Laura, Belfast

“Safe for my son with multiple allergies. I trust no one else with bread.” – Michael, Derry

“I’m not even gluten-free but I buy this for myself because it’s that good.” – Ruth, Coleraine

 

Why Our Sourdough is Different

There are many “gluten-free” breads on the market—but very few:

• Avoid all 14 allergens

• Are made in a dedicated allergen-safe bakery

• Use wild fermentation (not quick-rise yeast)

• Taste like real bread

• Are made by hand by a real family who care

We serve the people who need what we do best.

And we do it with excellence.

How to Order Cultured Bakehouse Sourdough

Ready to try it?

Ordering is simple:

1. Visit culturedbakehouse.com

2. Go to the Sourdough collection

3. Add to cart

4. Choose local pickup or delivery across Northern Ireland

5. Your bread is baked fresh, packed safely, and sent with care

We ship once a week to keep everything fresh and reduce waste.

What’s Next for Cultured Bakehouse?

We’re working on:

• A sourdough subscription box – regular loaves delivered to your door

• A kids’ baking kit – allergy-safe, hands-on, and fun

• Workshops – both online and local, showing families how to bake safely

• Recipe book – full of stories, tips, and our favourite free-from recipes

Join our mailing list to be the first to know.

 

Final Thoughts

If you’ve felt left out when it comes to bread…

If you’ve given up on finding something safe and satisfying…

If you want something real, honest, and made by people who understand…

We’re here for you.

Our sourdough is more than just a loaf. It’s an invitation to sit at the table again—with joy, without fear.

From our bakery to your kitchen,

Zilka

Cultured Bakehouse