Hi, I’m

I believe that everyone deserves to enjoy the comforting joy of fresh-baked bread… without the gluten.

No Glu Bread was born from my own journey — a mix of curiosity, personal health challenges, and a deep love for baking. I know firsthand how frustrating it can be to give up foods you love, especially the simple pleasure of warm, homemade bread. But what started as a dietary change quickly became a passion: turning traditional bread recipes into gluten-free masterpieces that don’t compromise on taste, texture, or joy.

My Gluten-Free Story

Years ago, I started experiencing persistent digestive issues. Like many others, I visited countless doctors, underwent endless tests, and still found no real solution. It wasn’t until a close friend suggested I try going gluten-free that things began to change. Within days, my symptoms eased, and I finally felt like myself again.

As someone who loves baking (and eating!), removing gluten from my kitchen felt overwhelming at first. But the more I experimented, the more I realized: gluten-free bread doesn’t have to be dry, dense, or dull. It can be soft, flavorful, and even better than the “real” thing.

And so, NoGluBread became my way of sharing everything I learned — the wins, the flops, the tips, and the recipes that changed my life.

Our Mission

Whether you’re new to gluten-free living or a seasoned baker searching for better recipes, NoGluBread is here to help. We aim to make gluten-free baking approachable, affordable, and — most importantly — delicious.

Every recipe we publish is tested in real kitchens and made with ingredients you can actually find. We know how challenging dietary changes can be, and we want to be the encouraging voice in your kitchen reminding you that yes — you can do this.

Thank you for being here and for making NoGluBread part of your journey. We can’t wait to bake with you.

Our Promise

Meet the NoGluBread Team

I’m not doing this alone! No Glu Bread is powered by a small but passionate team who each bring something special to the table:

Caleb’s recipes are thoughtful, clear, and grounded in experience. He’s especially passionate about simple techniques that deliver consistent results — perfect for anyone just starting out with gluten-free baking.

Lily brings warmth and creativity to the blog. Her articles explore community stories, reader favorites, and delicious variations that make every loaf a little more personal.

Together, we’re here to serve up gluten-free bread that’s anything but boring.

FAQ

How long have you been gluten-free, and what got you started?

I’ve been gluten-free for over 10 years now. It started when I was experiencing persistent digestive issues that doctors couldn’t explain. A friend suggested trying gluten-free, and within days I felt like myself again. The relief was immediate and life-changing.

Are your recipes safe for people with celiac disease?

Absolutely. All our recipes use certified gluten-free ingredients, and we work with BRCGS-certified suppliers. Every recipe includes cross-contamination prevention tips, and our kitchen follows strict gluten-free protocols. However, always check ingredient labels yourself as formulations can change.

Do you offer substitutions for other dietary restrictions?

Yes! Most of our recipes include variations for dairy-free, egg-free, and refined sugar-free options. We also provide substitution guides for common allergens. If you have specific needs, reach out – we love helping people adapt recipes.

Why do some gluten-free breads turn out dense or crumbly?

This usually comes down to three things: flour blend ratios, moisture content, and binding agents. Gluten-free flours behave differently than wheat flour, so you need the right combination of starches, proteins, and hydrocolloids. Our recipes are specifically formulated to avoid these common pitfalls.

Can I use my regular bread machine for gluten-free recipes?

Most bread machines work great for gluten-free bread, but you’ll need to use the gluten-free setting if available, or a basic/quick bread cycle. The mixing and rising times are different for gluten-free dough. We include bread machine instructions for most recipes.

How do you test your recipes to ensure they work?

Every recipe goes through our 3-phase testing process: 1) Initial development in Emma’s kitchen, 2) Testing by team members in their home kitchens, and 3) Community testing with feedback from real bakers. We also verify nutritional information with a registered dietitian.

What if a recipe doesn’t work for me?

Reach out immediately! We troubleshoot every failed recipe because there’s usually a simple fix. Common issues are ingredient substitutions, measurement differences, or altitude adjustments. We’ve helped hundreds of bakers turn failures into successes.

Do you have recipes for beginners who’ve never baked bread?

Absolutely! Start with our “First Loaf” series – these are foolproof recipes designed specifically for nervous beginners. They require minimal equipment and use simple techniques. Once you build confidence, you can move on to more advanced recipes.