Breads made with different combinations of organic spelt and organic rye flours.

These breads are the first we recommend for any diet/wheat and gluten sensitivities. 

Spelt, as well as Rye, contain a moderate amount of gluten. It is theoretically not suitable for celiac disease...though...we have many customers (both gluten sensitive/allergic and celiac) who are able to tolerate out Rye/Spelt breads. We believe that through the fermentation process, the Sourdough (made with organic ingredients), brakes down sugars and various enzymes and make digestion easier for anyone struggling with allergies and sensitivities to flours/gluten and diabetes. 

Some of our most loved wheat free breads who undergo the longest fermentation process include the Danish Vial, Russian Rye and Ukrainian Blessing. The longer the fermentation...the better!

Baked on rotation, check out our Calendar page to see wheat free available for the week!