Gluten free Sourdough Bread

FLOUR, WATER & SALT ...and time 

What We Stand For

100% Gluten Free & Organic

Our bakery is 100% gluten free and we use almost exclusively certified organic ingredients. We believe great bread begins with simple, honest ingredients, carefully chosen and naturally nourishing.

Freshly milled Grain

Most of our flour starts as whole grain. We mill and sieve it ourselves just before baking to preserve its natural flavour and enzymatic profile. Only oat and sorghum are purchased as flour.

Sourdough only

We let our dough ferment slowly and naturally with our gluten-free sourdough culture. It's an old-fashioned way of baking that brings out the best in every loaf.

For Professionals & Our Community

While we mainly focus on baking for restaurants, we're proud to keep baking for the loyal customers who have been with us from the beginning.

Reuse, NOT Replace

We use reusable cotton bread bags and encourage flour refills in reusable containers whenever possible. Small choices like these help us reduce waste together.

Baked to Order

We bake only what has been ordered. This means every loaf has a home before it leaves the oven, helping us reduce waste and make the best use of every ingredient.

Buy our bread

Freshly Baked, Naturally Fermented

We bake in small batches using our own gluten-free sourdough culture and carefully selected organic ingredients. Most of our flour begins as whole grains, which we mill and sieve ourselves just before baking to preserve their natural flavour and enzymatic profile.


The same freshly milled flour we bake with is also available for home bakers. We mill and sieve every batch only after an order is placed, never in advance, so you receive it at its freshest. Our flour will soon be available to order in the Flour section of our webshop.


Every loaf is baked to order, allowing us to focus on freshness, craftsmanship, and making the best use of every ingredient.

Come and discover the magic of gluten-free sourdough. It's still bread, just better.

Our Humble Story

Good Bread began with a simple question: Could gluten-free bread taste like real bread?

I wanted to prove that people who can't eat gluten shouldn't have to settle for bread that feels like a compromise.


At the end of 2024, I started experimenting with gluten-free sourdough in our home kitchen. One loaf became another, and before long our kitchen—and even a little of our living room—had turned into a micro-bakery. It didn't take long before I realised I had created something worth sharing, and in April 2025 I opened an in-home micro-bakery.


Today, I bake 100% gluten-free sourdough bread using almost exclusively organic ingredients, freshly milled grains, and plenty of patience. Every loaf is naturally fermented and baked by hand. I continue baking each week for the loyal customers who have supported my mission from the very beginning, while also working with businesses that share my passion for honest, carefully crafted food. I'm proud that my bread is served at GYS in Utrecht, and I look forward to partnering with more restaurants and cafés in the future.


Good Bread wouldn't exist without the support of the people around me. My friends and family have encouraged me every step of the way, and I'm especially grateful to my wife, Barbara, who built the entire infrastructure behind the business and continues to support me every day. I'm also deeply thankful to our talented friend, B. Rudek, whose beautiful photography has helped us tell our story from the very beginning.


I'm still learning, still experimenting, and still baking every loaf with the same care as those very first ones.

Thank you for being part of this journey.


With love,
Klaudiusz & the Good Bread team