Gluten-Free Sourdough Worth Eating

Leaven & Love is a small organic bakehouse built around a single belief: that gluten-free bread should be something you actually look forward to eating. For years we baked fresh sourdough loaves, bagels, and more for our Central Oregon community, wild-fermented with a live brown rice starter, made with certified organic ingredients, and never with xanthan gum or the stabilizers that define most gluten-free bread.

We are currently in a production pause as our family settles into a new home. The starter is alive, the flour mill is ready, and the bread is coming back. When it does, Oregon will be the first to know.

Learn to Bake the Bread We're Known For

While we're not producing bread right now, we created the Gut-Friendly Gluten-Free Sourdough Masterclass so you can bake the same nourishing, soft, springy sourdough in your own kitchen. This video class and printable guide walks you through building and maintaining your own starter, mixing, fermenting, shaping, and baking gluten-free sourdough, and getting the texture and rise that makes this bread different. No special equipment, no fancy flour blends. Just time, intention, and real food.

Start the Masterclass

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