This loaf was created for comfort—for people who miss soft, sliceable bread but want it plant-based, gluten-free, and gentle on...

A simple, hearty guide to baking Seed the Moment—a wholesome, plant-based, gluten-free seeded bread made for real life. Learn how to mix, rest, ferment, and bake this loaf using three easy methods, including steam baking, a Pullman pan, or a rustic free-form loaf. Honest bread, no yeast, no kneading, just time and intention.

  Simple Gluten-Free Oat & Millet Bread (No Gums, No Fuss)   When I started baking gluten-free bread, I had...

Gluten-free bread baking doesn’t have to feel intimidating. In this post, Oh My Loaf founder Chef Frank explores how simple, wholesome ingredients can replace gluten naturally—no gums or fillers required. By focusing on nutrient-rich flours like sorghum, millet, and buckwheat, combined with natural binders like psyllium husk and flax, you can achieve the perfect rise, texture, and flavor every time.

This article breaks down the science behind structure, hydration, and balance in gluten-free baking, showing that success comes from understanding ingredients—not chasing complex recipes. The result? Bread that’s not only delicious but genuinely nourishing.

Oh My Loaf’s mission is to make wholesome, plant-based baking easy and enjoyable for everyone with their signature approach: Pour. Mix. Bake.

This article shares the story behind Oh My Loaf—how frustration with tasteless, crumbly gluten-free bread led to a mission of creating wholesome, plant-based loaves that are simple to bake and a joy to eat. From countless kitchen experiments to the farmers market, Chef Frank explains why he reinvented bread for a healthier, happier table.