Two kitchens. Never one.
Most gluten-free food is made on a line that also runs wheat, and the label tells you so in the smallest type it can find. Ours has never handled wheat at all — not once, not on a different day, not in a cleaned-down shift.
Never one building
The gluten-free bakery is a separate, dedicated facility. No shared ovens, no shared air, no shared flour dust.
We didn't move wheat in
When we started baking with wheat we built somewhere else for it. If you're coeliac, nothing changed for you. That was the point.
Labelled, always
Anything containing gluten says so plainly, next to the product, not buried in an ingredient list.
What goes in, and what never does.
This is the standard for the food we cook and the products we make ourselves.
And what we sell
The shop also carries brands we didn't make. We choose them against the same thinking, but we label them on their own facts rather than ours — so a bought-in cracker that contains vegetable oil will say vegetable oil. Made by LUVF means our kitchen and our standard. Approved by LUVF means someone else's, chosen by us, described honestly.
Three oils. That's the list.
Organic coconut, avocado and olive. No seed oils, no vegetable blends, no refined oils.
Sugar isn't the enemy
We use honey, coconut sugar, date sugar and monk fruit, deliberately. Refined sugar is out. We don't sell zero-sugar as a virtue — some sweetness belongs in a real diet.
Dairy-free unless it has to be dairy
That's the standing assumption. Where a dish genuinely needs it we use A2 or ghee, never conventional dairy — and on the plans where it appears, you choose.
Nothing artificial
No artificial sweeteners or sugar alcohols, no colourings, flavourings or preservatives, no processed meats, no GMO ingredients, no hormones or antibiotics in our proteins.
If a product's label and this page ever disagree, the label is right and we want to hear about it.
Almost nobody in this category actually ferments anything.
Gut health is the most claimed thing in health food and the least practised. We run a real fermentation and sprouting programme, and the products are on the shelf where you can read the labels.
Fermented in our own kitchen
Kimchi, green sauerkraut, probiotic cabbage kraut, coconut and vanilla yoghurts, labneh, sour cream and ranch — all with live cultures, all dairy-free.
Sprouted, then used
Beans, seeds and the grains in our granolas are sprouted before they go anywhere near a recipe.
The honest bread note
Our gluten-free loaves are yeasted, not naturally leavened — we'd rather say so than borrow a word that sells better. The genuinely long-fermented sourdough is wheat, and it's baked in the other building.
Grown close, cooked the same week.
Our own vertical farms
A good share of the produce in our kitchen is grown by us. What isn't comes from suppliers we've checked — no pesticides, no shortcuts.
Cooked for the day it's eaten
Meals are made for the following day and delivered across Kuwait between 2 and 10 PM. Nothing we cook contains preservatives, so it won't keep the way a supermarket ready meal does — by design.
Questions.
Is your food safe if I'm coeliac?
Our gluten-free kitchen is a separate, dedicated facility that has never handled wheat — no shared ovens, no shared air, no shared flour dust. That's the standard we hold ourselves to. The wheat line is produced in a different building and every product containing gluten is labelled plainly. Whether that's right for you is a conversation to have with your doctor.
Is the gluten-free sourdough really sourdough?
No. Our gluten-free loaves are yeast-raised, not naturally leavened, and we'd rather tell you that than lean on the word. The real long-fermented sourdough we make is wheat, from the separate bakery.
Is everything dairy-free?
Dairy-free is the default, not an absolute. Where a dish genuinely needs dairy we use A2 or ghee rather than conventional dairy, and on the plans where that happens you choose whether to keep it or avoid dairy entirely. The diet line on each product tells you which is which.
Are you vegan?
Not any more. LUVF started as a vegan concept and we serve eggs now. If you find an old vegan label on something containing egg, that's a stale tag from the old positioning — tell us and we'll fix it.
Why does some of the shop contain things you say you don't use?
Because the shop isn't only our food. Made by LUVF is our kitchen and our standard. Approved by LUVF is a brand we've chosen and label honestly — including where its ingredients differ from ours. We'd rather stock a good third-party product and describe it accurately than pretend the whole shelf was made by us.
Do you use artificial sweeteners?
No, and no sugar alcohols either. Honey, coconut sugar, date sugar and monk fruit are the sweeteners we use. Refined sugar is out.
Eat like we do.
Ten plans, cooked daily in the kitchen described above and delivered across Kuwait.
See the meal plans →