Two kitchens. Never one.

Bread, from before anyone was in a hurry.

Sixty-two percent of LUVF orders contain bread. It is how most people find us and the thing we have spent nine years getting right — fermented slowly, baked in small batches, on set days, in a facility that has never seen gluten.

Zero-gluten facilityNo commercial yeastBaked to orderMade in Kuwait
Shop the range →9 products
72hSlow fermentation
4Ingredients
0Additives
2Separate kitchens
Classic FlatbreadBlack Sesame FlatbreadGF Mini-Bread Rolls
Zero-gluten kitchen·No seed oils·No refined sugar·Baked in small batches·Made in Kuwait·Zero-gluten kitchen·No seed oils·No refined sugar·Baked in small batches·Made in Kuwait·
Why it matters

What makes these different.

01

Two kitchens. Never one.

Our gluten-free bakery has always been exactly that — a separate, dedicated, zero-gluten facility. No shared ovens, no shared air, no shared flour dust. When we started baking wheat sourdough and einkorn we did not move them in beside it. We built somewhere else. If you are celiac, nothing has changed for you. That was the whole point.

02

Time instead of additives

A long ferment does the work that dough conditioners, gums and commercial yeast normally do. It costs us three days per batch and it is the reason the ingredient list fits on one line.

03

Baked on set days

We bake to order rather than to a shelf. Choose your bake day at checkout and the loaf is made that morning — which is also why we sell out rather than discount.

04

Bran, barley and whole grain

Whole grains keep the bran and germ, and with them the fibre, B vitamins and minerals that white flour leaves behind. Barley in particular carries beta-glucan, the soluble fibre most studied for cholesterol and blood sugar.

Questions.

Is any of this safe for celiac disease?
Everything baked in our zero-gluten facility is, and it is labelled as such on each product. Our wheat sourdough and einkorn breads are made in a separate building and are not gluten-free — they are labelled that way too, plainly.
How do bake days work?
Pick the day you want at checkout and it appears on your order. We bake that morning and deliver the same day. Order at least a day ahead.
How long does it keep?
Three to four days at room temperature in paper, or slice it and freeze it on day one — sourdough toasts from frozen better than any other bread.
Why is fermented bread easier to digest?
The long ferment lets wild bacteria break down some of the starches and much of the phytic acid before baking. Less of that work is left for your gut, and the minerals in the grain become more available.

Eat like we do.

Everything here is made in our own kitchens, mostly from produce grown on our own farms. Nothing we wouldn't feed our own family.

See all meal plans →