Oh My Loaf Club

09/04/2026

I’m bringing new rolls to Fort Greene Farmers Market in Brooklyn on Saturday. Hope to see you there.😊

09/03/2026

For my new super fluffy rolls would you rather see them SWEET or SAVORY?

🍁 Sweet: Maple Oat

🌿 Savory: Rosemary, Sun-Dried Tomato & Flaky Sea Salt

🌱 Or keep it classic with Sesame?

Which flavor would you grab first at the farmers market? 👇

09/02/2026

🍪 Something new is baking at Oh My Loaf…

I’ve been experimenting with something a little different for the farmers market: vegan, gluten-free Chocolate Chip Cookies!

This was Trial #1. I tested different sizes, baking times, and textures because, apparently, I’m incapable of just baking one cookie and calling it a day. 😂

They’re already good, but not quite where I want them yet. I’m looking for that perfect balance: lightly sweet, plenty of chocolate, crisp around the edges, and soft and chewy in the middle.

A few tweaks and another test are coming.

Would you grab one of these at the farmers market? 🍪❤️

09/01/2026

There’s a moment I always look forward to after baking: the first slice. 🥖

I’m looking for a crumb that’s light and tender, but sturdy enough to hold up when you actually use the bread for what it was made for… a really good sandwich.

And when I sliced this loaf, well, you can probably tell from my face that I was pretty happy with the result. 😊

That’s what I keep working toward at Oh My Loaf: wholesome, plant-based, gluten-free bread that doesn’t feel like a compromise.

Pour. Mix. Bake. Enjoy. 🌱

08/31/2026

It starts with a piece of dough… 🥖

Roll it. Shape it. Into the pan.

And then comes my favorite part: seeing all those freshly baked gluten-free loaves lined up together. 😊

No xanthan gum. No shortcuts. Just wholesome ingredients, good technique, and a whole lot of bread.

This is what gluten-free baking can look like.

Follow along and I’ll share what I’ve learned about baking better gluten-free bread. 👨‍🍳

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08/31/2026

It starts with a piece of dough… 🥖

Roll it. Shape it. Into the pan.

And then comes my favorite part: seeing all those freshly baked gluten-free loaves lined up together. 😊

No xanthan gum. No shortcuts. Just wholesome ingredients, good technique, and a whole lot of bread.

This is what gluten-free baking can look like.

Follow along and I’ll share what I’ve learned about baking better gluten-free bread. 👨‍🍳

08/27/2026

After baking more gluten-free loaves than I can count, I’ve learned that the little details make the biggest difference. 🥖

That’s exactly why I created Oh My Loaf: to take much of the measuring, mixing, and guesswork out of gluten-free bread baking.

With an Oh My Loaf mix, simply:

💧 Add the correct amount of water
🥣 Mix thoroughly
🌱 Allow the dough to rise
🔥 Bake according to the instructions
⏳ Let the loaf cool completely before slicing

The organic, plant-based, gluten-free ingredients are already carefully measured for you. No collection of flour bags, no complicated formulas, and fewer opportunities for your loaf to develop a personality of its own.

Just Pour, Mix, Bake—and enjoy wholesome homemade bread.

Discover our baking mixes at Oh My Loaf

08/26/2026

I didn’t start Oh My Loaf because the world needed another bag of flour.

I started it because, after developing a gluten sensitivity, I couldn’t find bread that was gluten-free, wholesome, plant-based, and genuinely enjoyable.

I began experimenting. There were victories, failures, and a few loaves that would have made excellent doorstops.

Eventually, Oh My Loaf was born—with one simple goal: make homemade gluten-free bread easier for everyone.

08/25/2026

Here is one of my simplest gluten-free bread tips: let the loaf cool completely before slicing it.

I know—the smell makes patience feel unreasonable. But cutting too early can compress the crumb and make the inside appear gummy.

Let it cool, then let the bread knife do its magic. 🥖

08/25/2026

It’s getting real. 🍞✨

After weeks of building, testing, changing things, testing again, and occasionally staring suspiciously at a loaf of bread, Gluten-Free Formula Lab is getting closer to welcoming its first bakers.

GFFL is being built to make gluten-free baking easier and more predictable.

Choose what you want to bake. GFFL calculates the formula for your bake. Then your baking companion guides you through the process with step-by-step instructions and timers.

We’re beginning with bread, rolls, and focaccia rolls, based on formulas and methods tested in my own kitchen.

And now our Early Access list is officially opening.

It’s 100% free and you keep all the recipes.

If you’d like to be among the first to know when GFFL is ready to try, join us here:

👉 https://glutenfreeformulalab.com/

This is only the beginning.

Gluten-Free Formula Lab
Gluten-Free Baking Without the Guesswork

https://www.facebook.com/share/169jjCRKjDg/?mibextid=wwXIfr

Tested in the kitchen. Calculated for your bake. Join the GFFL early access list.