Short answer: No. Definitely not.
However, our gluten is MUCH friendlier to your digestive system than store-bought breads, even the “sourdough” you find in the bread aisle.
We tend to use the term “gluten friendly” to describe our breads, but we’ve heard terms like “gluten neutral,” too. Both terms address the same topic, but ‘gluten neutral’ seems a little shady to us. There’s definitely gluten in our bread, it’s just gluten that’s ready to eat.
The strongest case we can give to support our pro-gluten glory is that several of our customers tell us they can eat bread when they travel abroad to Italy or France, etc, but not when they come back home…but they CAN eat our bread. We make “that” bread.
Our breads undergo a long fermentation process that makes the gluten in the bread more digestible and gut-friendly. We’re not going to make a lot of nutritional or medical-ish claims here. We absolutely encourage you to do your own research on the benefits of long-fermented breads made with non-GMO, glyphosate-free, high-extraction flours.
These kinds of breads are a different kind of food than what we all grew up calling “bread.” It’s real food. You’ll taste the difference when you eat it, and you’ll feel the difference in your body.
(We made this page in part because the world’s-largest-search-engine-which-shall-not-be-named has us listed as one of Boise’s best gluten-free bakeries. Thanks, but no. We love us some gluten. )