trials per loaf
commercial gums
wild starter
We reject commercial binders where natural psyllium husks and long cold ferments build superior structure. Every loaf formula endures at least thirty trials across electric, gas, and Dutch-oven setups.
What started as a personal quest for an open crumb in a Michigan home kitchen evolved into a community counter where gluten-free eaters never have to settle for dry crumbs.
No dry textures, no clinical substitutes, just warm crusts and real meals.
Balancing ancient grains, rice flours, and natural starches for optimal structure and flavor.
Calibrating water ratios precisely so wet gluten-free dough holds its shape without gums.
Slicing cooled loaves to inspect aeration, gas pockets, and tender internal moisture.
Testing how well the loaf holds up across three days wrapped simply in unbleached linen.