Tastes so good … you won’t believe it’s gluten-free


Frequently asked questions

Is everything you make gluten-free?

Absolutely everything we make is gluten-free. We are a dedicated gluten-free facility meaning that nothing containing gluten is allowed on the premises. For some people, just a few gluten containing crumbs is enough to make them severely ill. We don’t want to take that chance; hence our reasoning to keep the premises entirely gluten-free.

Why don’t you sell your bread pre-sliced?

Pre-slicing bread causes it to dry out faster. We recommend slicing as you go using the crust to protect the cut end and thereby slowing down drying.

What is the best way to store my bread?

All bread is best stored in a cool and dark environment such as a bread box but not refrigerated. Refrigeration accelerates drying out all bread (including wheat breads) and causes it to go stale faster. If you think you may not consume your bread in less than a week, cut your loaf in half (or perhaps thirds), bag it, then place it in a freezer bag in your freezer. If there are any ice crystals on your bread when you remove it from the freezer, brush them off and return your bread to its bag while thawing it in your bread box. If you can locate one, the ideal bread “box” is an unglazed terracotta lidded pot. This pot can be kept on your kitchen counter (away from windows to avoid it getting warmed by the sun) and maintains a fairly constant environment that is perfect for bread.

Do I need to toast my bread?

It depends on how you plan on using it. Our breads are quite soft and moist so a heavy spread such as almond butter will tear almost any untoasted bread. Soft butter, mayo, or mustards will generally spread on your bread easily so there’s no need to toast it. However, this all changes if you’re making sandwiches to be consumed later in the day (i.e., lunches made in the morning for school or work). That is when we recommend toasting the bread as that seems to help seal the surface enough so that the addition of butter, spreads, etc., won’t end up destroying your sandwich. If you froze half your loaf (as described above), then the same applies as if it were a fresh load: slice as you go; and toast when making sandwiches that will be consumed later.

Remember, gluten-free bread doesn’t contain the same glue as do wheat breads so it’s at a bit of a disadvantage when it comes to using it the way you’re used to from your wheat days. Lastly, if you bought a loaf pre-sliced and frozen from us, then you really should be toasting your bread once it thaws.

How long will my bread keep?

Depending on the ambient temperature and humidity levels in your home as well as the time of year, anywhere from 4 to 7 days. We don’t use any preservatives so if you don’t keep it in a cool and dry environment (i.e., a bread box) that will affect its shelf life.

What type of sugars do you use?

Depending on the application, we use organic agave syrup, honey, organic cane sugar, organic sucanat, and refined icing sugar. We tried using organic icing sugar but found that any icings we made using it had a visually unappealing colour caste so we elected to continue using the refined version. This one also contains a small amount of corn starch as an anti-caking agent.