Oh My Loaf Club
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Not your average bread brand. Oh My Loaf brings you wholesome, plant-based, gluten-free flour mixes with zero gums, zero stress, and full-on flavor.
Made to nourish you—and the planet. 🍞🌍 Reinventing gluten-free bread. 💛 Join the Loaf Club!
A beautiful loaf can still hide a surprise inside.
Have you ever sliced into gluten-free bread and found a hollow gap where the crust has lifted away from the crumb? It can look perfect from the outside—and then surprise! The inside tells a different story.
That gap can have several causes, including how the dough was proofed, how much moisture it held, and how the oven set the crust. A photo alone can’t tell us exactly which one caused it, but it’s a useful clue to pay attention to the whole process—not just the finished loaf.
I’m building the Gluten-Free Formula Lab to help home bakers understand those steps and make gluten-free baking feel less like guesswork.
Have you run into this with your bread? What did the inside look like?
10/01/2026
Did you know you can now pre-order your favorite bread and rolls at Fort Greene in Brooklyn? 👉 go to
https://ohmyloaf.com/collections/gluten-free-bread-pickup-brooklyn
10/01/2026
Pre-order your favorite bread & rolls at ohmyloaf.com
09/26/2026
I use whole psyllium husk at 6.3% of the total flour blend by weight. It absorbs water and forms a gel that helps bind the dough, hold moisture, and give the loaf structure.
I prefer whole husk because I find it gives my dough the texture and structure I’m looking for. Psyllium powder absorbs water differently, so I don’t swap the two in a recipe without adjusting the formula.
Gums work well for many bakers, but I like having psyllium as a whole-food, fiber-rich option in my bread. As always, check labels and choose what works best for you.
09/26/2026
Gluten-free bread doesn’t have to rely on gums!
I use whole psyllium husk at 6.3% of the total flour blend by weight. It absorbs water and forms a gel that helps bind the dough, hold moisture, and give the loaf structure.
I prefer whole husk because I find it gives my dough the texture and structure I’m looking for. Psyllium powder absorbs water differently, so I don’t swap the two in a recipe without adjusting the formula.
Gums work well for many bakers, but I like having psyllium as a whole-food, fiber-rich option in my bread. As always, check labels and choose what works best for you.
09/24/2026
I’d love your honest opinion. 😊
GFFL is currently a free web app for guided gluten-free baking, and I’m in the process of creating GFFL Pro—a paid membership designed to take some of the guesswork and a few kitchen headaches out of baking.
It will include:
🍞 Dependable gluten-free formulas
🥣 Step-by-step baking methods
⏱️ Built-in timers
🔍 Troubleshooting support
📚 A practical learning library
One failed gluten-free loaf can easily cost $12–$15 in ingredients, energy, and wasted time. My goal is to help home bakers achieve more dependable results, understand what went wrong when a bake fails, and become more confident with every loaf.
The planned standard price is $8.99 per month, with a $5.99 monthly price for founding members.
Which answer best describes your honest reaction?
A. I would seriously consider subscribing
B. I would need to see exactly what is included
C. The price feels too high
D. I would prefer an annual option
Please leave your answer—and any thoughts—in the comments. I’m building GFFL for real home bakers, so honest feedback is much more helpful than simply telling this chef what he wants to hear. 😊
WHY IS GLUTEN-FREE BREAD SOMETIMES SO DENSE? 🍞
When I first started baking gluten-free bread, I had my share of loaves that could have doubled as doorstops. 😂
That frustration was actually part of what eventually led me to create Oh My Loaf.
I learned that dense gluten-free bread isn’t simply something we have to accept.
There are a few things I pay close attention to when I bake:
💧 Hydration matters.
Gluten-free flours need enough water to properly hydrate and allow the dough to expand.
⏰ Proofing matters.
The dough needs enough time to develop before it goes into the oven.
🌾 The flour blend matters.
Different gluten-free flours bring different qualities to bread, which is why I prefer thoughtfully balanced blends rather than relying on one flour to do everything.
🍞 Structure matters.
Without gluten, we need another way to help the dough hold onto the gases that create a lighter crumb.
This is something I’ve spent years experimenting with at Oh My Loaf, and I’m still learning with every bake.
My goal has never been to make bread that’s “pretty good for gluten-free.”
I just want to make really good bread that happens to be gluten-free. ❤️
09/20/2026
WHY DON’T I USE JUST ONE GLUTEN-FREE FLOUR? 🌾
When I first started baking gluten-free bread, I wished it were this simple:
Pick a gluten-free flour. Add water. Make bread. Done. 😂
But I quickly learned that different gluten-free flours bring different qualities to a loaf.
Some whole-grain flours give me flavor, nutrition and body. Others help with texture and structure. Starches can help lighten things up and keep a loaf from becoming too heavy.
And they don’t all absorb water the same way.
That’s one of the reasons I use carefully balanced flour blends when I bake at Oh My Loaf.
I’m not looking for one magical flour.
I’m looking for ingredients that work well together.
It’s a little like building a kitchen team. Everyone has a different job, and when everyone does their part, something pretty wonderful can come out of the oven. 🍞
That philosophy has become a big part of how I approach Oh My Loaf: whole-food ingredients, thoughtful combinations, and gluten-free bread that I genuinely enjoy eating myself.
Because gluten-free bread shouldn’t feel like the bread you have to settle for.
It should simply be good bread. ❤️
Order your gluten-free bread mix today at ohmyloaf.com
09/19/2026
A Little Update From the Gluten-Free Formula Lab 👨🍳
I’ve been a little quieter about the GFFL web app lately—not because the work has stopped, but because there is still plenty happening behind the scenes.
The foundation of the app is working, and I’m now developing the next pieces: Free and Pro access, recipe search, Save My Bake, and a personal library where bakers will eventually be able to keep their results, notes, ratings, and photos.
At the same time, I’m continuing to test every formula, pan size, dough weight, timing, and baking method. That part cannot be rushed. A beautiful app is nice, but it means very little unless the bread coming out of your oven is just as beautiful.
There is still work ahead, and I’m learning plenty along the way. But step by step, GFFL is becoming what I first imagined: a practical baking companion that takes some of the guesswork—and hopefully a few kitchen headaches—out of gluten-free bread baking.
I’ll continue sharing the journey as it develops. What feature would make gluten-free baking easier for you?
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