The wonder of bread lies in its simplicity. Water, flour, salt and yeast are the only ingredients necessary to craft a crisp and chewy loaf of artisan bread. An experienced baker knows how to apply patience, technique and heat to transform those four simple ingredients into the loaves that have sustained human existence since the stone age.

It is our belief that gluten free bread should be based on similar principles. So often in stores today, the loaves are either gummy or dry and crumbly. Not only is the texture undesirable, and the ingredient list a mile long, but most often, at the top of that list, is refined white starch. A component so nearly stripped of all of its nutritional content that you may as well eat sugar.