Three months ago, Claire sent me this heartbreaking message:
“I don’t want another ‘okay’ gluten-free loaf. I miss real bread, crackly crust, tender crumb, clean ingredients. Store loaves are pricey, and the recipes I find use additives I don’t want in my kitchen.”
She told me about summers with family in France, morning walks for a still-warm boule, and the tiny Portland bakery that once baked a stunning buckwheat loaf before it closed in 2021. The one with the unforgettable buckwheat loaf.
So we invited Claire into our kitchen and shared four breads we’ve been perfecting:
Sprouted Buckwheat Bread (Gluten-Free): earthy, elegant, with a crisp shell and soft, springy center.
Rustic Sourdough with Walnuts & Cranberries: crackle-crust, plush crumb, jeweled with fruit and nuts.
Hearthy Pumpernickel Bread: deep, roasty flavor and a slow-baked aroma that fills the house.
High-Protein Quinoa Sourdough: lively tang, beautiful rise, and a satisfying, protein-rich slice.
All are made with naturally gluten-free flours, high in fiber, rich in nutrients, and full of character.
Like you'll find in many traditional bakeries.
With methods that flip gluten-free baking on its head.
No mystery additives, no shortcuts - just thoughtful technique and time.
Her message after the first bake made my day:
“When I cut in, the crust crackled, and the crumb was tender. We passed olive oil and salt around the table and… happy silence. This is the bread I’ve been missing.”
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