A Note on Ingredients

What is gluten-free wheat starch?

Wheat has two main parts: gluten and starch. Gluten is the protein that people with celiac and gluten intolerance react to, and starch is the carbohydrate. The process to separate the two is actually fairly straightforward; flour is washed in water, which carries the starch away from the gluten. The starch is then dried and tested to confirm no meaningful amount of gluten came away with it.

Gluten-free wheat starch is just wheat starch that has been through this process and verified to meet the European and FDA standards. Certified gluten-free wheat starch has been tested by lot to confirm that it meets or exceeds these criteria.

Why do we use it?

We use GF wheat starch because it helps bread perform the way bread should perform. Other gluten free starches like corn, potato, tapioca, and so on, all do something well, but they don't produce flavors and textures that bring you back to the bread you had before you went gluten-free in the way that GF wheat starch does. We use it because it's safe, verified lot by lot, and because it lets us bake bread like the bread you remember but thought you couldn't have anymore.

How do we use it?

We use GF starch as the backbone of our breads for structure, texture and flavor, and complement the wheat starch with naturally gluten-free grains including sorghum, teff, millet, and in our heartier loaves buckwheat and amaranth. These add nutrients which make