A New Kind of Gluten Free Bread

Whole grain flours, high hydration, long fermentation...these are the components that make good bread. After more than a year of extensive research and tireless trial and error, we have created a superior bread without gluten. Our loaves are made with nutrient dense, non-gmo ingredients, no preservatives and with less than 5% of the refined starches that typically top the ingredient lists of most gluten free breads in stores today.

  • PUGLIESE

    Brown rice, sorghum and buckwheat combine to make a robust, whole grain loaf inspired by the classic Italian bread of the same name. It pairs particularly well with cured meats, aged cheese and burgers, vegan or dry aged.

  • CIABATTA

    This world-reknowned favorite has a neutral flavor profile thanks to a combination of whole grain oat and white rice flours. It will not compete with the flavor of more delicate ingredients such as seafood, fresh cheese and raw or roasted veggies.

  • MINI SPACATINI

    Spacatini originates from Italian speaking Lugano, Switzerland. Our version incorporates millet flour, balanced with both white and brown rice, which gives these little rolls a mildly nutty aroma. Perfect for gluten free sliders or a side roll.