Finding decent gluten-free bread has always been a bit of a saga — and let’s be real, 20 years ago it was less a daily staple and more brick with crust. I tried the lot. From store bought and numerous recipes online. Tracked down weird flours from the back corners of the internet, stayed up late baking, made peace with failure… and still ended up with crumbly little doorstops.

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Why couldn’t there be a bread that was tasty, fresh, simple to make (without 101 ingredients), and just there in the kitchen whenever my coeliac daughter fancied a sandwich?

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Why couldn’t store-bought gluten-free bread be reliable? One week fantastic, the next full of craters — or worse, mouldy by day two.

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I kept at it. Followed endless recipes, baked for hours, tested, tweaked, hoped… and failed.

Again and again.

One disaster we still laugh about: the batter was so runny it was basically soup. I flicked the mixer on without thinking — and boom. A perfect gluten-free halo sprayed around the entire kitchen. Every wall got a taste. The only clean spot? The outline of me and my daughter, blinking like gluten-free ghosts.

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But did I throw in the tea towel? Never.

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I filled notebooks with scribbles, scores, dramatic underlining.

Taste: 3/10
Texture: 5/10
Crumble factor: catastrophic.
Back to square one. Again and again.

Eventually, I had to give it a rest.

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To keep my hands busy, I started dehydrating fruit and veg. Everything I could get my hands on — even gluten-free Vegemite (don’t knock it, it was amazing).

But the bread obsession came crawling back. My daughter still needed something vaguely bread-shaped in her life. So I rolled up my sleeves, got back in the kitchen, and started fiddling with veg powders and strange little flour blends.

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Then — finally — a mix that didn’t just work… it thrived.
10/10 from my daughter. Rave reviews from taste testers.

Now? I make gluten-free bread that actually tastes like bread.

 

Soft. Satisfying.
No tooth-cracking. No tears.
Just bloody good bread — without the gluten.

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And then I made it even better:

Microwaveable. Single-serve. Ready when you are.