Hello! I am your baker, Donna As a mom of children (adults now) with gluten intolerance, I began baking many years ago to avoid the harmful additives found in commercial options. Inspired by ancient artisan sourdough, I was drawn to the fermentation process which significantly breaks down gluten, making it easier to digest. Furthermore, sourdough cultures provide various health benefits, including improved digestion, blood sugar control, and heart health are just to name a few. I'm certified in Cottage Food Law through Michigan State University. This bread is not labeled Gluten Free & not made in Gluten Free kitchen. Flours often used, hard red wheat, whole ground stone wheat & rye. Not an allergy free or nut free kitchen. Thank you for your support!