This weeks sourdough flavors...

Lizzie B is made up of our owner Holly along with her kids, Madi and Brady. Holly and Madi both have the middle name "Elizabeth" or "Lizzie" as they like to be called and the "B"is Brady....

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

When tested, our organic sourdough bread came back at under 20ppm. It is loved and tolerated by most celiacs  who have tried it Including Madi herself.

In the kitchen we only use 100% organic 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!

Eating 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 long fermentation process, our sourdough generally has a lower glycemic index and higher levels of resistant starch, helping you avoid insulin spikes.
• Healthier Ingredients: Commercial breads can sometimes be high in saturated fats and low in protein. Our sourdoughs rely on nutrient-dense ancient grains like sorghum, teff, or buckwheat, boosting your daily fiber and protein intake.