Gluten-free loaves fail when hydration formulas mimic conventional wheat recipes. We spent years measuring starch gelatinization on Saginaw Street to engineer loaves with authentic chew and golden blistered crusts.
Every loaf guide begins with a thriving wild starter schedule, predictable bulk fermentation markers, and accessible grocery store whole grains.
Three baking paths
Straightforward methods organized by kitchen time, from slow weekend fermentation projects to quick dinner rolls and tea counter pastries.
Wild Sourdough
Weekday Breads
Bakery Pastries
Naturally leavened artisan boules, baguettes, and skillet flatbreads built with active brown rice and sorghum starters.
Sandwich loaves, flaky buttermilk biscuits, and tender sandwich buns ready for the dinner table in under ninety minutes.
Seasonal Michigan berry galettes, morning cinnamon rolls, and chewy chocolate chunk cookies with balanced crumb structure.
Tested for home ovens
42 Tests
per published loaf formula
100%
dedicated wheat-free kitchen
5 Days
slow cold fermentation schedule
Follow our step-by-step flour hydration ratios and starter troubleshooting guides to achieve bakery-grade bread at home.