A: We do not bake gluten free bread, however, we do bake wheat-free breads made with spelt and rye. Though these flours still contain gluten – it is a different kind of gluten from that of the wheat. The Sourdough fermentation in itself brings a lot of benefits to the bread promoting a healthier digestion. We have gluten sensitive and even celiac customers who are able to eat our bread. With that being said, every body is different and reacts differently to things.