LFG PUMPERNICKEL SOURDOUGH MIX is here! It works in the conventional oven and the bread machine! 
Make a gorgeous, giant, go-big-or-go-home, boule of black "no-rye" bread with this substantial 1 lb bag of bread mix. Just add water! It's vegan, nut free, and egg free made with wholesome organic ingredients on Dr. Gundry's yes list.
 
Do you love the classic New York deli rye taste? You can have it without the gluten and sugar of commercial breads! I first created my famous Lectin Free Gourmet pumpernickel sourdough back in 2018 as one of the artisan breads in my ebook SOURDOUGH RISING! It proved to be the most adored recipe in the book. And now it's available in an easy "just add water" mix. 
 
Since 2018, I've opened a commercial kitchen where I bake LFG grain-free granola daily and package up all your favorite handmade lectin free baking mixes and pasta kits for your enjoyment.
 
Since inventing the Lectin Free Gourmet sourdough method four years ago, I felt it was high time to offer an easy bread mix. You're going to love the dark, deli pumpernickel taste with crunchy crust and soft, chewy crumb. Even the most discriminating palates can't tell it's lectin free. There's nothing weird about it.  And every "nose" knows the distinct fragrant pumpernickel aroma from the first blindfolded whiff. And if you thought you were a pumpernickel lover before, wait until you try the LFG version of the classic black bread. We're not missing a thing!
 
What's my secret? LFG pumpernickel sourdough mix is made with the goodness of teff and tapioca flours. You also get the all-day energizing benefits of medium-chain triglycerides (MCT) oil, heart healthy omega-3 fatty acids from flax meal, immune support from reishi mushrooms, fiber from psyllium husk and inulin, super polyphenol antioxidants from carraway seeds and coffee, and blissful mood boosters from raw cacao. All the hard-to-find, expensive ingredients are sourced and precisely measured so all you do is add water, shape, rise, and bake. So easy!
 
Now, let's talk about texture. For me, crust and crumb are everything in a lectin free sourdough bread.  What makes my pumpernickel just right? I invented the perfect vegan lectin free egg replacer to give the bread structure and stability, while keeping it light, soft, bouncy, and airy. And, I use lactic acid from beets to react with the leaveners to give my bread an airy crumb and that distinct sourdough tang. Trust me, this bread passes my strict LFG standard for legit bread. And, you're going to love the easy process.
 
How easy is this mix? Just activate the “stretch”cultures (included) with warm water. You can add a little honey to excite the cultures even more, but it's totally optional. Combine the mix, water and activated cultures, shape into a smooth ball, rise and bake. It's that easy. Or you can watch the video on the blog for the even easier bread machine method. 
I've done all the sourcing of hard-to-find, expensive ingredients as well as precise measuring and recipe proofing of the process so your bread comes out perfect every time.
 
Slice it up, make egg salad sandwiches, toast it, bake croutons and more. It's great just with a slab of salted French butter or dunked in seasoned olive oil and balsamic, too. My personal favorite is to make the New York Deli Reuben sandwich (recipe on page 46) of my ebook Sourdough Rising!
 
To store your bread, just slice the entire boule into 18 thin pieces ( or 36 half slices) and keep in an air tight bag in the fridge. This bread keeps at least a week this way. Or, try layering parchment between slices and freezing in a ziplock bag. You can eat an occasional slice or two of "fresh baked" bread when the mood strikes. For me, that’s daily. Frozen pumpernickel that’s been thawed is as fresh as the day you baked it.
 
Another consideration is to divide the dough and make two smaller boules. Eat one now, freeze one for later. Or even use half for soft pumpernickel pretzels. Just shape the pretzel knots, and let them rise for 2 hours. Then poach the pretzels in a baking soda bath, sprinkle with course salt and bake. Pumpernickel pretzels are great with whole-seed mustard. Now, we need to work on getting sorghum beer imported from Africa to go with our black German pretzels. Who’s with me!
 
Add some pumpernickel sourdough mix to your order now and get baking!