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We refuse to use cheap, nutrient-void fillers like corn, potato, or tapioca starch found in most commercial gluten-free blends. Instead, every recipe we develop—and every pastry we bake in our Santa Fe bakery—is powered by premium, nutrient-dense ancient grains like buckwheat, millet, sorghum, and quinoa.
The key to bakery-quality stretch, rise, and moisture isn’t artificial gums; it is premium, super-fine psyllium husk powder. It naturally mimics the structural properties of gluten. You can achieve these exact artisanal results in your own kitchen by using our proprietary Gluten Free Fluffy Dough Enhancers, which we ship nationwide!
Yes! Whether you are baking our recipes at home or visiting our flagship bakery in Santa Fe, NM (or our upcoming Albuquerque location), safety is our top priority. We operate a 100% dedicated, celiac-safe environment with zero risk of cross-contamination.
You pull your artisan loaf out of the oven. The crust is deeply golden. The scoring opened up beautifully. The aroma fills your kitchen. You wait a few minutes, take your bread knife, and slice into the center. Instead of a light, airy, fermented crumb, your knife drags. The center
Imagine biting into a slice of lemon pound cake. It has a slightly crisp, golden crust. The inside is dense, buttery, and incredibly moist. Now, imagine that same slice of cake is completely free of gluten and dairy. For celiacs and healthy pastry enthusiasts, finding a dessert that meets multiple
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A dedicated gluten-free facility eliminates the risk of airborne flour cross-contamination, which is the primary cause of gluten-related illness in traditional “GF-friendly” bakeries. At Revolution Bakery, we believe that “gluten-friendly” simply isn’t good enough for our community. To provide truly safe dining in New Mexico, we made the choice from
Psyllium husk acts as a structural substitute for gluten, providing the elasticity and “chew” necessary for authentic, artisan-style gluten-free sourdough. While many home bakers rely solely on xanthan gum, psyllium husk is the “magic” ingredient used by professionals to achieve a bread that doesn’t just taste good, but actually feels
As a designated gluten-free baker in Santa Fe, New Mexico, I’m often asked how I create my signature gf flour blends and develop recipes that taste just like their gluten-filled counterparts. It’s both a science and an art, and in this post, I want to take you behind the scenes
