Yes! Our bread mix is certified gluten-free and safe for people with celiac disease.

It does contain milk products.

It does NOT contain nuts, oats, soy, or xanthan.

Yes! It's high in fibre and protein, and low in FODMAPs. It's made with simple, clean, NON-GMO ingredients, has no unnecessary fillers or preservatives, and is naturally anti-inflammatory.

Yes! Our bread mix is specifically designed to work in both the oven and in bread machines. Just follow the bread machine-specific instructions on the back of the bag!

The mix has a shelf life of 12 months. The bread, once baked, can last up to a week when stored at room temperature in an airtight bag or container.

Do not refrigerate as this will dry out the bread.

Yes! Once the loaf is baked and fully cooled, just slice it up and place it in an airtight freezer bag. Do not freeze the dough as it will fail to rise.

No, gluten-free bread dough does not require kneading. It does need to mix for 5 minutes to ensure the flour absorbs all the water.

There are a few common reasons for this. 1) The eggs might have been too cool, preventing the yeast from activating. 2) The dough was over-mixed or over-handled. 3) It was left to rise in too cool of an environment.

Tip: let your eggs reach room temperature before mixing, and place the pan on top of the oven to rise as it pre-heats.

You may have left it out for too long. Our bread mix has no unnecessary preservatives, so it can dry out faster than other store-bought breads.

Once fully cooled, store the bread in an airtight bag or container to prevent from drying out.

Do not refrigerate.

If your loaf rose nicely but collapsed after baking, there could be a couple things going wrong:

1. The dough over-rose. If you left the dough to rise for too long it could have over-rose, causing it to collapse after baking.

2. Under-mixed / air bubbles. If you didn't mix the dough long enough or trapped air in the dough while folding/shaping this could cause collapse.

3. Brand new loaf pan. This may seem surprising, but a brand new loaf pan can actually be the culprit of a bit of collapse. Sometimes the smooth sides of a new pan give nothing for the bread to hold onto as it cools, allowing it to sink.

4. Cooled too long in the pan. It's recommended to allow the loaf to cool several minutes before removing it from the pan, but if it's left too long it will accumulate condensation that can wet the crust and cause the loaf to sag. Best practice is to move the loaf to a wire rack to finish cooling.

5. Wrong bread machine mode. Did you bake the loaf in a bread machine for the first time? Some machines can be tricky to make compatible. Make sure you're finding the right mode (a short cycle with only one rise). Even some machine's gluten-free mode can contain a second rise, which usually means the dough is re-mixed after the first rise. This will destroy a gluten-free dough's rise. Try an Ultra Quick or Short Cycle mode.

6. Bread machine is too small. Another issue can be if the bread machine isn't big enough for the dough's rise and the loaf reaches the lid. This can cause moisture to accumulate and wet the crust, causing the loaf to collapse. It can also lift the lid up, interrupting the baking process.

Yes, we ship all across North America, including Canada and the US. We will be offering International shipping soon.

We currently only sell online, but we're working hard to expand into retail locations such as grocery stores and supermarkets.

Follow us on Instagram, Facebook or TikTok for updates!