My Journey to Reinventing Gluten-Free Bread

When people ask me how I got started with Oh My Loaf, I usually smile because it wasn’t just about bread—it was about finding a way to bring joy, health, and connection back to the table.

Like many of you, I’ve had my share of frustrations with gluten-free bread. The store-bought loaves were small, dry, crumbly, and often full of ingredients I couldn’t even pronounce. Even when they were labeled healthy, they were far from wholesome. For years, I searched for bread that wasn’t just “good for gluten-free” but genuinely nourishing, delicious, and satisfying.

That search turned into curiosity. Curiosity turned into experiments. And those experiments slowly became a mission.

Why Bread?

Bread is more than food—it’s a symbol of comfort, family, and tradition. But when you can’t enjoy it because of gluten or because it doesn’t fit your lifestyle, something feels missing. I wanted to change that. I wanted people to sit down with a loaf that smelled like bread, tasted like bread, and made them feel good afterward.

And I wanted to do it with wholesome, plant-based, organic ingredients. No shortcuts. No fillers. Just grains, seeds, and natural goodness.

The Turning Point

In my kitchen, I began testing blend after blend. Some loaves were dense as bricks, while others were gummy in the middle, but with every bake, I got a little closer. I leaned on my background as a chef, my knowledge of nutrition, and—let’s be honest—plenty of trial and error.

The turning point came when I realized gluten-free baking isn’t about imitating wheat bread. It’s about celebrating grains like sorghum, millet, buckwheat, quinoa, and seeds like chia, flax, and pumpkin in a way that creates their own magic. That shift changed everything.

Why I Do What I Do

Every week at the farmers market, I see people’s eyes light up when they try a slice of fresh, warm bread that actually holds together, tastes amazing, and leaves them feeling satisfied instead of sluggish. That moment is why I do what I do.

I believe bread should be accessible—not just to those who can eat wheat, but to everyone who deserves comfort without compromise. It’s about making bread that feeds your body and spirit.

The Mission of Oh My Loaf

With Oh My Loaf, my goal is simple:

• To make gluten-free bread wholesome, plant-based, and joyful.

• To show that baking doesn’t have to be complicated (our motto is Pour, Mix, Bake).

• To bring people together—whether at the market, in your kitchen, or around your family table.

As I often tell people, this is bigger than flour and water. This is about reinventing bread for a new generation—one that values health, flavor, and community.

So that’s my story. It started with frustration, fueled by curiosity, and grew into a passion for sharing real bread with real people. And every loaf I bake carries a piece of that journey.

If you’ve been searching for gluten-free bread that doesn’t just fill a gap but truly delights, I invite you to join me. Let’s break bread—differently, but together.

Chef Frank Kraemer