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Good Grains Gluten Free Baking Co.

From the supplier on

Every ingredient, dedicated gluten-free.

A dedicated kitchen is half the story. The other half is what we buy. Every flour, every starch, every dairy and add-in comes from a supplier whose product was produced gluten-free at the source — not just GF-compatible, not just GF-by-our-handling. End to end.

For most bakeries, “gluten-free” means “we don’t add wheat.” That’s not enough for celiacs. A single flour milled in a facility that also processes wheat — even on a different line, even on a different day — carries enough trace gluten to put someone in the hospital.

We sourced every ingredient on this list from suppliers whose entire operation is gluten-free, or whose product was produced on a dedicated line with documented cross-contact controls. When we couldn’t find a dedicated source, we changed the recipe.

That’s the difference between “gluten-free” and celiac-safe.

The full list

What’s actually in our kitchen.

A working list — full supplier names and certifications are being finalized with our suppliers and will populate here at launch.

Flours & starches

The foundation of every loaf. Each flour comes from a supplier that mills only gluten-free grains — no shared lines, no shared equipment.

  • Brown rice flour

    facility

    Source

    TBD — client to confirm supplier

    The structural backbone of our sandwich loaves.

  • Tapioca starch

    facility

    Source

    TBD

    Lift, chew, the spring you expect from real bread.

  • Almond flour

    Certified gluten-free

    Source

    TBD

    Adds richness and softness — used in our pastry program.

Dairy & eggs

Locally sourced wherever the milk and eggs can be — Wasatch-Front farms first, regional second.

  • Cultured buttermilk

    Naturally gluten-free

    Source

    TBD — local dairy preferred

    The defining ingredient in our flagship sandwich bread.

  • Pasture-raised eggs

    Local sourcing

    Source

    TBD

    Brought in weekly from a Heber Valley farm.

  • Sweet cream butter

    Naturally gluten-free

    Source

    TBD

Sweeteners

Real sugar, real honey, real maple — no corn syrup, no artificial sweeteners.

  • Cane sugar

    Naturally gluten-free

    Source

    TBD

  • Wildflower honey

    Local sourcing

    Source

    TBD — Utah apiary preferred

  • Pure maple syrup

    Naturally gluten-free

    Source

    TBD

Leaveners & salt

The chemistry behind a good crumb. Independent batch testing on the yeast and starter cultures we use.

  • Active dry yeast

    Certified gluten-free

    Source

    TBD

  • Aluminum-free baking powder

    Certified gluten-free

    Source

    TBD

  • Sea salt

    Naturally gluten-free

    Source

    TBD

Add-ins & finishes

Chocolate, seeds, nuts, dried fruit — every add-in vetted for cross-contact at the supplier level.

  • Dark chocolate chunks

    line

    Source

    TBD

  • Sunflower, flax & pumpkin seeds

    facility

    Source

    TBD

  • Cinnamon & vanilla

    Certified gluten-free

    Source

    TBD

Question about an ingredient?

Ask. We’ll tell you exactly where it came from.

Cross-reactivity, additional allergens, sourcing certificates — whatever you need to feel safe. We have the paperwork.

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