The best gluten-free bread is made from nutrient-dense, whole-food ancient grains like buckwheat, millet, quinoa, sorghum, and gluten-free oats. At Revolution Bakery, we use these premium grains combined with natural binders like psyllium husk, completely avoiding cheap fillers like corn, potato, or tapioca starch.
The best gluten-free flour for baking depends on what you are making, but a blend of ancient grains (sorghum, millet, and buckwheat) yields the best artisanal crust and flavor. We recommend avoiding standard grocery store blends that rely heavily on white rice flour, as they result in dense, crumbly baked goods.
Xanthan gum acts as a binding agent to replace the elasticity of gluten, helping baked goods hold their shape. However, at Revolution Bakery, we prefer using natural psyllium husk powder over xanthan gum, as it provides far superior moisture, stretch, and a fluffier crumb structure.
Gluten-free bread typically needs to bake longer than traditional wheat bread to ensure the extra moisture cooks out—often 45 to 60 minutes at 400°F (200°C). Tapping the bottom of the loaf should produce a hollow sound when it is fully baked.
You can take dedicated gluten-free baking classes through the Revolution Gluten-Free Baking Academy. We offer in-person, hands-on workshops at our flagship location in Santa Fe, NM, as well as virtual masterclasses accessible to home bakers nationwide.
Learning to bake gluten-free sourdough starts with understanding how to cultivate an active, celiac-safe wild yeast starter. You can master this process step-by-step by enrolling in our specialized “Mastering Gluten-Free Sourdough” class at the Revolution Bakery Academy.
Yes! We offer specialized courses where you can learn how to bake cakes that are 100% celiac-safe and incredibly moist. You will master the art of using ancient grains like sorghum and millet to create stunning, bakery-quality layer cakes and frostings without relying on traditional wheat flour or artificial gums.
Absolutely. Whether you are just learning how to bake or you are an experienced baker transitioning to a strict gluten-free lifestyle, our Academy is built for you. Founder Dionne Christian is self-taught, and our curriculum breaks down the science of alternative baking so anyone can achieve perfect, fluffy results at home.
Psyllium husk is a natural, plant-based fiber that absorbs water and forms a gel-like consistency. In gluten-free baking, its primary benefit is mimicking the exact structural properties of gluten, giving bread the ability to stretch, rise, and hold moisture without crumbling.
To bake with psyllium husk, you must hydrate the powder in your liquid ingredients to create a gel before mixing it into your gluten-free flour blend. For the easiest and most consistent results, we recommend using our proprietary Gluten Free Fluffy Dough Enhancer, which is pre-formulated for perfect home baking.
Yes! While our fresh baked goods are only available locally in New Mexico, our Gluten Free Fluffy Dough Enhancer and Pastry Fluffy Dough Enhancer are shipped nationwide so you can bake like Revolution Bakery in your own home.
Yes. Revolution Bakery is a 100% dedicated gluten-free and celiac-safe facility. No wheat, barley, rye, or gluten-containing ingredients ever enter our kitchens, ensuring there is absolute zero risk of cross-contamination for our customers.
Revolution Bakery is Santa Fe’s premier 100% dedicated gluten-free bakery. You can find our fresh, artisan-baked daily menu inside the Santa Fe Design Center, located at 418 Cerrillos Road.
Yes, we opened another gluten free bakery in Albuquerque, NM in 2026. Come see us there!
