Gluten and certain grains can be difficult for many people to digest and are often linked to inflammation, bloating, auto-immune conditions, and fatigue. By removing gluten, we create breads that are lighter on digestion, gentle on the gut, and supportive of long-term wellness. If you are celiac please note that our products are produced in a dedicated facility however, none of them are certified gluten-free.

We source our ingredients from organic and organic-standard farms whenever possible. While Forage is not yet certified organic, certification is a future goal. Our focus today is on ingredient integrity, transparency, and quality. Rather than rushing the process, we’re committed to doing it thoughtfully—without compromising our formulations or standards.

Just as grains protect themselves with their hulls, nuts protect themselves with their hulls as well as their skins. The skins contain lectins, phytates and oxalates that are very difficult for humans to digest. These 'anti-nutrients' can even deplete your body's minerals by blocking mineral absorption. Our organic blanched almonds are steam treated to clean and remove their skins, resulting in a tummy-friendly, fine flour that bakes into soft, delicate crumbs. We choose organic blanched almond flour for its rich, buttery taste and nutrient-dense profile. Almond flour is naturally low in carbohydrates, high in healthy fats, and packed with protein and minerals—making it the perfect base for breads and other baked goods that are both wholesome and indulgent. It's also important to understand why we choose to use organic almonds over conventional almonds. While organic almonds are quite a bit more expensive we believe it's time to encourage our customers to take a hard look at the amount of chemicals and literal poisons that are in our food supply. As with many crops, conventional almonds are sprayed with pesticides and herbicides, however they undergo an additional treatment when they are then gassed with propylene oxide to pasteurize them to kill bacteria, mold and yeast. It is classified as a probable carcinogen and we believe unfit for consumption.

As you may already know, most gluten-free breads rely heavily on refined, high-glycemic starches, which wreck havoc on your metabolism. Our breads are crafted to fit seamlessly into a healthy lifestyle. Instead of using high-carb, extracted starches, we rely on other nutrient-rich ingredients to help with structure, such as egg whites. This keeps the net carbs naturally low while providing a satisfying, hearty loaf that fuels energy and supports stable blood sugar levels. Every slice is designed to be as nourishing as it is delicious—perfect for those following a diabetic, ketogenic or low-carb diet.

We rely on natural, low-glycemic sweeteners that deliver flavor without the crash: Allulose – a rare sugar found in fruits like figs and raisins that tastes like sugar but has almost no calories and doesn’t spike blood sugar. Soluble Cassava/Tapioca Fiber (resistant dextrin) – a prebiotic fiber that adds gentle sweetness while supporting digestive health. Monk fruit – a naturally sweet fruit extract with zero calories, carbs, or bitterness. By using these alternatives, we craft baked goods that are mindful, wholesome, and keto friendly (low carbohydrates)—with the warmth and taste of traditional baking, but without the drawbacks of refined sugar. While we do love the richness of honey, maple, dates and evaporated cane juice or coconut sugars, the majority of our products remain completely sugar-free, with the exception of our Maple Butter Pecan Cookie Dough. We may include small amounts of these natural sweeteners in future offerings to complement flavor in a balanced, mindful way.

Choosing organic food is the next best thing to growing your own. We know that growing organic can be challenging for smaller farmers and is reflected in the higher costs for the consumer. This is where producers and their customers have a choice to make. At Forage we are rooted in the belief that bringing more clean, delicious, real foods to market will help our customers understand the value in supporting their family's well being by eliminating the toxic chemicals and providing more available nutrients. We prioritize organic and seasonal ingredients from trusted local growers and markets. By choosing organic and sourcing close to home whenever possible, we support sustainability, reduce our footprint, and ensure every loaf is rooted in quality and care. With that being said, some ingredients we simply must source further from home and we do so with stringent attention to quality.

Breads: Our breads are best enjoyed fresh at room temperature within a day or two of arriving. For longer storage, refrigerate for up to a week or freeze to preserve freshness (our breads freeze wonderfully). Cookie Doughs: While our cookie doughs freeze well they can also be kept in the refrigerator for 7-10 days or on the counter for a day. Flours: Our flours should store at a comfortable room temperature for up to 12-months. Other goods, such as mixes or spreads, will include best-by guidance on their packaging.

For short-term freshness, keep breads in a paper bag or breathable wrap at room temperature. For a softer crust on the sandwich breads store in an airtight container or bag. For longer storage, refrigerate or freeze pre-sliced loaves. To enjoy later, warm slices in the oven or toaster; a quick mist of water before heating will help restore a crisp crust. For un-sliced loaves, place in a 400 degree oven for about 10 minutes to heat and re-crisp the crust.

Our breads are crafted in small batches with premium and organic ingredients—without shortcuts, fillers, or preservatives. Every loaf requires more care, time, and cost to produce compared to mass-market bread. The result is a wholesome, nutrient-rich product that truly supports your health and well-being.

You'll find all of our offerings online now, but plan to launch into select markets soon. Follow us on social media or check our website for updates on where Forage Breads will appear next. If you think we're a good fit for your local market send us an email at sales@foragebreads.com and we'll reach out!

Not yet—but we have big plans for the future. For now, our breads are baked in small batches and shared through select partners and online orders. As we continue to grow, we look forward to welcoming you into a dedicated Forage Breads space where you can experience the warmth, aroma, and tradition of our bakehouse in person.

Yes. While we don’t offer custom loaves at this time, we do provide bulk orders for families, events, or retailers. Ordering in bulk ensures you’ll have plenty of fresh Forage Breads on hand, whether for daily enjoyment or to share at gatherings. Please contact us in advance so we can plan your order and bake accordingly.

Our Artisan Bread Flour and many of our grain-free breads made with blanched almond flour are made without refined starches. The Heritage Baker’s Flour uses a small amount of organic arrowroot for texture. Select breads — including the Harvest Boule and the Rustic Sourdough Boule — are made with organic gluten-free grains such as sorgum and white rice flour. We’re intentional with every recipe. While small amounts of naturally occurring starches can have a place in a balanced diet, we avoid the heavy use of refined, industrial starches commonly found in gluten-free products.

Yes. Many of our products are also free from dairy, eggs, sugar or even fat. Click on the search menu to see what we offer for your preferences.

We thoughtfully incorporate heritage grains that are naturally gluten-free like sorghum, millet, buckwheat and white rice for their natural nourishment, digestibility, and time-honored role in traditional baking. These grains offer structure and balance without relying on starch-heavy formulations, allowing us to create breads that feel both grounded and thoughtfully made. Our grains are sourced exclusively from certified organic farms and trusted growers.