Lizzie B's Sourdough Boulangerie

Most asked question...,Who is Lizzie B?

Lizzie B is our owner Holly and her kids. Holly and Madi both have the middle name "Elizabeth" or "Lizzie" and the B is Brady....who sometimes helps out in the bakery.

There you have it...Lizzie B's.

Why Gluten Free?

Madi has been diagnosed a celiac since she was 8 years old.

Her favorite food? Bread of course!

As her mom Holly made it her mission to develop a GF bread celiacs could enjoy.

fast forward 20 years and here we are!

Our Ingredients

In the kitchen we only use 100% organic gluten free ingredients.

Our bread has a blend of gluten free flours, water, and salt.

Thats it!

No ingredients you cannot pronounce or things that are bad!

Simply just three ingredients!

Why should I choose GF sourdough over traditional sourdough?

Eating gluten-free sourdough whether you are celiac or not, provides several distinct benefits:

Gentle on Digestion: The long, natural fermentation process breaks down complex carbohydrates, which helps reduce bloating and digestive discomfort often experienced with regular baked goods.
Superior Nutrient Absorption: Lactic acid bacteria in the sourdough starter reduce phytic acid (a nutrient blocker) commonly found in gluten-free grains, making essential minerals like iron and magnesium easier for your body to absorb.
Better Blood Sugar Control: Thanks to the fermentation process, gluten-free sourdough generally has a lower glycemic index and higher levels of resistant starch, helping you avoid insulin spikes.
Healthier Ingredients: Commercial gluten-free breads can sometimes be high in saturated fats and low in protein. Gluten-free sourdoughs rely on nutrient-dense ancient grains like sorghum, teff, or buckwheat, boosting your daily fiber and protein intake. [1, 2, 3, 4]

Where can I get some?