Care Instructions

Gluten free products need more attention than regular gluten products: how you store our breads, bake with, re-heat or grill our breads, and simply having toast or a sandwich.

The extra prep time makes every bite worth it!

• Tips for enjoying our sourdough breads:
• Our sourdough bread can be left, in an airtight container, on the counter after thawing, in a cool kitchen for 3 to 5 days. If you always intend to toast or grill the refrigerator is best. Keep in mind that refrigeration will dry out your sourdough much quicker. But, reheating, toasting or grilling will make it taste as if it were freshly baked. Our sourdough can last several weeks in the refrigerator, and two to three months in freezer. Refrigerate or freeze if uneaten after a week, (can be sliced before freezing).
• Our Enriched White Breads MUST be kept in the refrigerator. Freeze if not eaten within 5 days.
• Always keep your bread in an air tight, sealed container.
• Some breads have added moisture like: roasted garlic, jalapeño, or fruit. These breads should be refrigerated.
• If you see condensation in your container, remove the lid and let dry. Once it dries, place in the freezer until you are ready to enjoy.
• Our breads are ALWAYS BEST reheated, toasted or grilled. It enhances the flavor and structure.
• Grill @ 350° for approx. 4 minutes. Remember, every grill is different.
• Tips for toasting your buns: slice and use Bagel setting (We recommend only toasting the inside of the bun. This is what your “Bagel” setting is designed for).
• Just like “fresh baked” after 20 seconds in the microwave.
• The disposable baking cups are freezer, microwave and oven safe to 390°.
• Any product in a disposable baking cup/pan can be reheated in a 325° oven anywhere from 8 to 15 minutes. The Roasted Garlic loaf is amazing just out of the oven!

Cooking and baking with our breads: 

• When using our bread in a recipe –knowing how our bread responds is IMPORTANT. If your recipe calls for “soaking overnight” eliminate that step (soaking overnight will breakdown the structure of gluten free bread –we’re talking mush here).
• If you’re making stuffing or bread pudding, for example, cut your bread into one inch cubes, place your bread cubes on a sheet pan and toast at 350 degrees until the bread is completely and thoroughly toasted (we’re talking hard-as-a-rock).
• Our sourdough makes amazing French Toast! Do not soak the bread. Dip the bread, in your egg mixture, on both sides and place directly on the preheated pan or griddle.