Each gluten-free loaf is handmade with organic ingredients and whole grains in a two-day process. I bake these breads in my gluten-free USDA inspected kitchen. They are suitable for celiac and gluten-sensitive people. All breads are nut-free and vegan. Each type of bread is available as a crusty round boule or a sandwich loaf.

I am located in Kanab, Utah. I offer delivery to the Kanab area as part of the order. I also will be selling in person at the Kanab Farmer’s market on Wednesday evenings from 5pm to 7pm, located at the Kanab Center Front Lawn, 20N 100 East. For those in the St. George area, there is a pickup location in Toquerville.

My breads have an amazing shelf life if properly stored (up to two weeks). I do not add any types of preservatives or gums. All ingredients are listed for each item in the shop. If you have allergies or special requests, please let me know and I will do my best to accommodate you.

To store fully-baked bread: I recommend using a bread bag such as this one from Amazon, or a well-sealing ziplock bag and Glad Press’N Seal. If you plan on eating your bread in a week or less, you can leave it in a bread bag on the counter. I do NOT recommend using waxed paper, cloth or any permeable material to store your bread as it will go stale very quickly. A tight seal in a plastic bag is best. You can also store your bread in the refrigerator for up to two weeks, once again in a tightly sealed plastic bag. I do NOT recommend freezing loaves that are fully baked due to the fact that I use psyllium husk to hold them together, which makes the bread very crumbly after freezing. I offer par-baked loaves specifically for freezing.

Par-baked breads: I offer par-baked loaves specifically for freezing. The freshly baked loaves can be shipped via a priority service. Par-baked loaves can be frozen for up to several months and then baked for wonderful, fresh bread. To freeze par-baked loaves, I recommend wrapping them in Glad Press’N Seal and placing in a tightly sealed zip-lock bag. Freeze as soon as possible to preserve freshness.

To bake, defrost the bread completely overnight. Preheat your oven to 400 degrees F and bake for 25 minutes right on a rack. Place on a cooling rack for at least an hour or until the bread is fully cooled. Then store as indicated above for fully-baked bread.

Buckwheat flour: I use varying amounts of buckwheat flour in most of my breads. Buckwheat is also known as kasha in Eastern Europe. It is a dark brown flour with a nutty flavor and makes dense, rye style breads. This unfortunately named flour is completely GF and is actually a seed as opposed to a grain. It is not related to wheat in any way.