The Classic is built on a live brown rice sourdough starter that has been maintained for years, whole grains milled fresh before they go into the dough, and an overnight fermentation that does the work most bread skips entirely. The starch ratios have been refined to reduce gumminess and bring the whole grain character of sorghum to the front. A small addition of organic extra virgin olive oil improves how the loaf slices, how it holds after freezing, and how it tastes six months after you put it in the freezer.

The result is a loaf with real flavor, an open crumb, and a crust that behaves like bread is supposed to behave. No gums, no flour blends, no shortcuts. Nothing in the loaf that does not belong there.

Every loaf is produced in a dedicated gluten-free facility in Eugene, Oregon. No cross-contamination risk, no compromises on ingredient quality.

Certified organic ingredients. Gluten-free. Vegan. Free from all nine major allergens. Low FODMAP.

The extended wild fermentation process breaks down fermentable carbohydrates that trouble many people with IBS and digestive sensitivities, making this one of the few commercially available breads compatible with a low FODMAP diet.

Storage Enjoy within five to seven days for peak freshness. Store in an airtight container at room temperature. Slice and freeze for up to six months. Best toasted.

Ingredients Water, organic brown rice sourdough starter (organic brown rice flour, water), organic sorghum flour, organic oat flour, organic tapioca starch, organic millet flour, organic extra virgin olive oil, Himalayan Pink Salt, organic psyllium husk powder, organic flaxseed.