Oh My Loaf Club

10/21/2026

This loaf looked perfect on the rack. Then I sliced the middle: an air pocket on top and a dense layer underneath. It rose too long and came out a little early. Yes, it happens to me too. 😅

That’s exactly why I’m looking for Founding Bakers. One kitchen can’t catch everything. Your oven, your pan, and your flour tell me things mine never will. When a step confuses you, I rewrite it. When the timing’s off in your kitchen, I check it and adjust. Every recipe is gluten-free, vegan, and gum-free, and your honest answers make each one better.

Comment APP or go to GFFL.app and leave your email for a Founding Baker invite. Finish your first bake and you get a full year free. The app opens soon.

Own your loaf. Gluten-free. Vegan. Gum-free.

10/21/2026

10/16/2026

Happy World Bread Day! Bread is for everyone, gluten-free, vegan, and gum-free home bakers included.
Today I’m inviting you to become a Founding Baker in the Gluten Free Formula Lab, your gluten-free recipe helper. Pick your bread and your pan, and it makes the recipe fit, in grams or cups, with oven temps and timers.
Complete one bake and you get a full year free. Everyone.
Comment APP or go to GFFL.app and leave your email to get your invite. The app opens soon.
Bake one with me this weekend?
Own your loaf. Gluten-free. Vegan. Gum-free.

10/15/2026

Preparing for World Bread Day on Friday

10/13/2026

It looked perfect on the rack. The first slice? Perfect. Then I cut the middle… 😅

Yep, this one's mine. It rose too long, then came out of the oven too early. The fix: watch the dough, not the clock, and bake until a thermometer in the middle reads 209–213°F. Then let it cool all the way before slicing.

Comment APP or go to GFFL.app for a Founding Member invite, plus a full year free after your first bake. The app opens soon.

Own your loaf. Gluten-free. Vegan. Gum-free.

10/11/2026

I spend a lot of time with these loaves before they ever reach my market table—mixing, shaping, baking, and occasionally talking to them. That’s normal chef behavior… right? 🍞😊

But my favorite part is serving you. Seeing familiar faces, meeting new customers, and helping someone find a gluten-free bread they’re excited to take home makes the late nights worth it.

Here’s a little behind-the-table look at Oh My Loaf: my tools, my loaves, and the goods I’ve worked so hard to get just right.

Everything I bake is gluten-free and plant-based, made with care and meant to be enjoyed. 💛

Come see me at the Fort Greene farmers market, at Washington & Willoughby, and find your next favorite loaf!

10/06/2026

I’ve baked a lot of loaves to get here—and yes, a few gave me a lesson instead of a sandwich. 🍞😅

Now we’re nearing the final launch stage of Gluten-Free Formula Lab, and I’m excited to invite our first Founding Bakers!

You’ll get free access to all features, including Pro, during this founding baker stage. Explore the formulas, follow the guided baking steps, and put GFFL to work in your own kitchen.

All I ask: complete a bake and share your honest experience. Your feedback will help me make this a better tool for home gluten-free bakers.

And once you complete your bake, more benefits are coming your way. I’ll share those details soon. 😊

Want to be among the first? Visit GFFL.app and join the email list for the invitation.

I’d love to bake this next chapter with you.

—Chef Frank 🌱

10/01/2026

A beautiful loaf can still hide a surprise inside.

Have you ever sliced into gluten-free bread and found a hollow gap where the crust has lifted away from the crumb? It can look perfect from the outside—and then surprise! The inside tells a different story.

That gap can have several causes, including how the dough was proofed, how much moisture it held, and how the oven set the crust. A photo alone can’t tell us exactly which one caused it, but it’s a useful clue to pay attention to the whole process—not just the finished loaf.

I’m building the Gluten-Free Formula Lab to help home bakers understand those steps and make gluten-free baking feel less like guesswork.

Have you run into this with your bread? What did the inside look like?

10/01/2026

Did you know you can now pre-order your favorite bread and rolls at Fort Greene in Brooklyn? 👉 go to
https://ohmyloaf.com/collections/gluten-free-bread-pickup-brooklyn