A hearty gluten-free loaf made for bread lovers (made in a gluten-friendly environment) 

At Macrina, in particular over the last decade, we’ve been baking with more and more heritage grains. We’re fortunate to have a close relationship with the renowned Bread Lab and Cairnspring Mills, both located nearby in the Skagit Valley. The quality, flavor and nutrition of the heritage grains they make available, many grown in-state, has led to thrilling possibilities. 

One goal has been to make a gluten-free loaf that celebrates different grains without compromising on flavor or texture. Leslie Mackie, Macrina’s founder, has spent months experimenting in our test kitchen to develop a loaf that rises to her standards. The result is our Ancient Grain Loaf. “This is unlike any other gluten-free loaf I’ve tasted,” says Leslie. “It’s highly nutritious, packed with fiber, minerals, and vitamins, and its excellent flavor makes it ideal for open-faced sandwiches or toast.” 

Teff and millet, two ancient grains naturally free of gluten, add flavor and texture. Brown rice flour and finely-ground oats round out the grains, to which we add organic flax and chia seeds, olive oil and honey for enhanced flavor and richness. A long, slow fermentation process allows the bread to develop a semi-dense texture while retaining plenty of moisture. The bread has a subtly nutty flavor with a hint of honey sweetness.  

At room temperature, the bread has a shelf life of two days, but refrigerated it will stay fresh up to a week.