Our gluten-free bread is made with a blend of mostly organic grains, including millet, buckwheat, oat, brown rice and tapioca flour. Depending on the season and customer requests, we may add different herbs, spices, fruits and seeds to create a variety of both traditional and unique flavors.
We stone-mill most of our grains, fresh for each week of baking. Using fresh stone-milled grain preserves as much of the nutritional benefits as possible, and creates the most flavorful flour one can get. It also offers the possibility of sourcing grains directly from local farmers, supporting our local community and economy.
Each loaf is naturally leavened with our trusty sourdough culture, which has been trained over the years to impart a satisfying depth of flavor with mild acidity (sourness). All good naturally leavened bread starts with a well cared-for starter, and it only gets better with time.
All our bread is baked in a Rofco stone bread oven. These ovens are designed and made in Belgium, and are an absolute joy to work with. The stone baking surfaces and fully enclosed, radiant heat helps the bread rise to its greatest potential.
The end result of our workday is a flavorful, wholegrain loaf of gluten-free bread that stays fresh for days. If you won’t finish it in a day or two, it can easily be sliced and refrigerated or frozen for storage.
As The Homestead Oven is just getting fired up, our bread is baked fresh and available at several C’ville farmers markets and local grocers. Please visit Order Here for more information.
The full ingredients list for each loaf is listed here: Ingredients List