Let’s talk about the hardest part of the holidays

Let’s be honest.

The hardest part of the holidays isn’t the cooking or the cleaning.

It’s the bread.

Whether you’re celebrating Easter, Passover, or simply gathering around the table this spring, you don’t have to choose between your dietary needs and a meal you actually love.

Our Artisan Gluten-Free Breads aren’t “good for gluten-free.”

They’re just good.

Crusty on the outside.
Soft on the inside.
The kind of bread you actually look forward to eating.

Perfect for your holiday table, or for those moments before and after, when you want something warm, comforting, and satisfying again.

And because we know the holidays can feel overwhelming…

We’ve also curated a collection of 100 healthy meals and gluten-free desserts to make things easier.

From your main dishes to your final sweet bite, everything is designed to help you spend less time worrying about food and more time enjoying the people around you.

The benefit for you:

• Artisan quality: real texture, real flavor, zero gluten
• Total convenience: 100 ready-to-follow meals when you need them
• Inclusion: healthy desserts everyone at the table can say yes to

BONUS RECIPE:
Gluten-Free Challah Bread

Wet Mixture:

310 g Water (warm)
50 g Sugar
8 g Dry Yeast
24 g Psyllium Husk (whole shells)

Dry Ingredients:

130 g Tapioca Starch
80 g Potato Starch
230 g Caputo Gluten-free Flour Blend
10 g Protein Powder
7 g Salt

Enriching Ingredients:

1 Whole Egg
2 Egg Yolks
40 g Olive Oil (or other neutral plant-based oil)

For Brushing and Topping:

1 Egg (for egg wash)
3 Tbsp Sesame Seeds

Gather Ingredients and Prepare Psyllium Gel

1 Gather your required ingredients.

2 In a large bowl, combine warm water, sugar, and yeast.

3 Let sit for 10 minutes until the yeast is foamy.

4 Add psyllium husk and mix. Let stand for 5 minutes until it becomes a gel.

Mix Dry Ingredients

5 In a separate large bowl, combine tapioca starch, potato starch, Caputo flour, protein powder, salt.

Combine and Knead

6 Add the wet psyllium gel mixture to the dry ingredients. Mix thoroughly.

7 Add in the whole egg, egg yolks, and olive oil and mix to combine.

8 Mix or knead until a smooth, soft dough forms. It will be slightly tacky but moldable.

First Rise

9 Cover and let the dough rise at room temperature for about 1 hour, or until the dough has increased by size by about 30-50%

Shape the Challah

10 Divide dough into 4 equal pieces. Roll each piece into an oval shape, then roll into logs.

11 Braid the dough as desired (these instructions are for a 4-strand loaf, but it can be made with 3 strands, or even 6!) and place the braided loaf on a parchment-lined baking tray.

Second Rise

12 Cover loosely and let rise again for 45–60 minutes, or until noticeably puffed.

Egg Wash and Bake

13 Preheat oven to 200°C (392°F).

14 Brush the top of the challah gently with beaten egg and sprinkle generously with sesame seeds.

15 Bake at 200°C (392°F) for 10 minutes, then reduce to 190°C (375°F) and bake for another 15 minutes, or until deep golden and hollow-sounding when tapped.

Cool and Serve

16 Cool the challah completely on a wire rack — at least 1–2 hours — before slicing. This helps finish the setting and prevents gumminess.

Recipe Notes

Store in a linen bag or an airtight container for 2–3 days at room temperature. Freeze slices in a sealed bag for up to 1 month.