Is Schär Bread Sourdough? Unpacking the Gluten-Free Claims

December 22, 2025 •

3 min read

According to Schär's official website, virtually all of their gluten-free bread varieties are crafted using a gluten-free sourdough base. This innovative approach allows Schär to offer a distinctive, tangy flavor and a softer texture that is often missing in other gluten-free bread products. This natural fermentation process also provides digestive benefits and enhances the shelf life of the bread.

Quick Summary

This article explores how Schär, a leading gluten-free brand, incorporates a gluten-free sourdough starter into many of its bread products, and explains the differences from traditional sourdough made with gluten-containing grains. It covers the production process, key ingredients, and the benefits of using this special base.

Key Points

Yes, it is sourdough: Schär utilizes a gluten-free sourdough base, primarily from rice flour, in many of its bread products to create a distinct tangy flavor and soft texture.
Gluten-free innovation: The process uses naturally occurring yeast and lactic acid bacteria from gluten-free grains, distinguishing it from traditional wheat-based sourdough.
Improved texture and flavor: The fermentation process yields a chewy, moist crumb that avoids the dryness and crumbling often associated with gluten-free bread.
Enhanced digestibility: Fermentation breaks down complex carbohydrates, which can improve digestibility and the absorption of essential minerals.
No preservatives: The natural acidity from the sourdough fermentation acts as a preservative, extending the bread's freshness without the need for chemical additives.
Diverse ingredient list: In addition to the sourdough starter, ingredients include a blend of gluten-free starches and flours like corn, buckwheat, and sorghum.

Yes, Many Schär Breads Feature a Gluten-Free Sourdough Base

For those on a gluten-free diet, finding bread with a satisfying taste and texture can be a challenge. Schär addresses this by utilizing a naturally gluten-free sourdough starter, made from rice flour and water, in many of its bread loaves, including the popular Deli Style and Multigrain varieties. This process mimics the fermentation of traditional wheat-based sourdough, but uses carefully selected, gluten-free grains to achieve the desired effect. The fermentation creates lactic acid, which contributes to the characteristic tangy flavor and soft, moist crumb that many gluten-free consumers praise.

The Science Behind Schär's Sourdough Process

Instead of relying solely on commercial yeast for rising, Schär incorporates a gluten-free sourdough starter to achieve a deeper flavor profile and better texture. The starter is a culture of natural yeast and lactic acid bacteria cultivated from rice flour and water. This slow fermentation process not only develops complex flavors but also increases the acidity of the dough, which naturally protects the bread from mold and extends its freshness without artificial preservatives.

The company has invested significant research and development into perfecting this process for gluten-free grains. While traditional sourdough relies on the gluten network to trap gases and provide structure, Schär's gluten-free version uses a combination of different flours and binders, such as psyllium fiber, to create a dough that holds its shape and structure during baking. The result is a more resilient and less crumbly loaf than many other gluten-free alternatives.

What are the Benefits of a Sourdough Base?

The use of sourdough in Schär's gluten-free products provides several key benefits for consumers. The fermentation process makes the bread easier to digest, as the lactobacilli break down complex carbohydrates. This process can also increase the bioavailability of certain minerals, such as iron, zinc, and magnesium, making the bread more nutritious.

In addition to the digestive and nutritional advantages, the sourdough base significantly improves the sensory experience of eating gluten-free bread. Reviews frequently mention the soft, chewy texture and the authentic, rich flavor that rivals traditional bread products. For many with celiac disease or gluten sensitivity, this offers a welcome return to a more enjoyable bread-eating experience.

Ingredients in Schär Sourdough Bread

Schär's bread ingredients are carefully selected and tested to ensure they are high-quality and certified gluten-free. For the Deli Style Sourdough, a typical ingredient list includes:

Corn starch
Water
Sourdough (rice flour, water)
Buckwheat flour
Rice flour
Psyllium seed husk
Sorghum flour
Sunflower oil
Soy protein
Yeast
Salt
Sugar

These ingredients are combined to replicate the structure and flavor of traditional sourdough bread, while remaining entirely gluten-free. Schär also offers other sourdough-based options like Multigrain, which includes seeds and ancient grains.

A Comparison of Sourdough Breads


Feature	Schär Gluten-Free Sourdough	Traditional Wheat Sourdough	Other Gluten-Free Breads (Non-Sourdough)
Sourdough Base	Yes, made from gluten-free flours like rice.	Yes, made from wheat flour and wild yeast culture.	No, relies on commercial yeast or other leavening agents.
Flour	A blend of gluten-free grains (e.g., rice, corn, buckwheat).	Typically wheat flour, or a blend of wheat and rye.	Varies widely; often includes rice, corn, potato starch.
Texture	Soft, chewy, and less crumbly than many gluten-free brands.	Chewy interior with a characteristic crispy crust.	Often denser, drier, or more crumbly.
Flavor	Tangy flavor from natural fermentation.	Classic, pronounced tangy or sour taste.	Can be bland or have an off-putting aftertaste.
Digestibility	The fermentation process aids in digestibility.	For some, fermentation can improve digestibility.	May contain fewer digestive benefits.

Is Schär Bread Sourdough? The Final Verdict

In conclusion, yes, many varieties of Schär bread are indeed sourdough, but with a crucial distinction: they are made from a naturally gluten-free sourdough base. By using a fermented mixture of gluten-free grains like rice and buckwheat, Schär successfully emulates the desirable flavor, texture, and digestive benefits of traditional sourdough, making it a favorite among those following a gluten-free lifestyle. This commitment to quality and flavor is a key reason for the brand's success in the gluten-free market. For more details on the fermentation process, explore Schär's website.

Frequently Asked Questions

Schär’s sourdough is made from a gluten-free starter, which is a culture of natural yeast and lactic acid bacteria developed from gluten-free flours like rice flour and water.

Yes, the gluten-free sourdough base provides a wonderfully rich and tangy flavor that captures the unique taste profile of traditional sourdough bread.

While many of Schär's bread products, such as their Deli Style and Multigrain loaves, use a sourdough base, not every item in their extensive product line does.

The fermentation process can make the bread easier to digest and can increase the bioavailability of minerals like iron, zinc, and magnesium, offering potential health benefits.

Yes, Schär sourdough bread is certified gluten-free and specifically formulated for people with celiac disease or gluten sensitivity.

No, Schär bread is designed to be soft and tasty straight from the package. However, toasting can enhance the flavor and texture for some consumers.

No, the natural fermentation of the sourdough base acts as a preservative, eliminating the need for artificial additives.

Schär sourdough offers a tangier flavor, chewier texture, and potential digestive benefits due to its natural fermentation process, unlike many standard gluten-free breads that rely on other leavening methods.