In 2009, Gina Sandora began with a plan to help create allergy friendly menus. She just wanted to be able to "dine out" with friends and family. After several menu consultations, she learned that there was a greater need for better tasting gluten-free bread.
Many, many trials later, Sandora created a unique flour mix and a new baking technique, the result is a fabulously fluffy loaf of bread with a beautiful crust. She now sells a variety of sandwich bread, rolls and pizza crusts to small grocers, restaurants and sandwich shops.
The Fan Favorite is Honey Buttermilk, with Dream-a-Weat and Cocoa Anadama, running a close second. Some of our specialty breads are Rye-less Rye, County Buckwheat, Cinnamon Raisin Bran, and Honey Pineapple Sourdough.
Every day is an adventure in creativity for Gina and she is enjoying every minute of it. Gina, a.k.a. AllerGeena is proud of the difference her products are making in the lives of those with gluten intolerance and folks who suffer from Celiac disease.
Simple Grains: AllerGeena bakes bread with our own blend of flours and starches. We bake with Whole Grain Brown Sorghum Flour, Whole Grain Rice flour, White Rice flour, Tapioca, Potato, and Cornstarch.
From Scratch: Flour blends are mixed by hand on-site. All baked goods are hand formed in a 100% dedicated gluten-free, soy-free, and nut-free environment.
Common Ingredients: All products contain xanthan gum, yeast, apple cider vinegar, eggs, and canola oil. Some varieties contain olive oil, honey or molasses or both.
Other ingredients: buckwheat flour, polenta, rice bran, cocoa, cinnamon, raisins, and dry buttermilk powder, nutritional yeast, sourdough, teff.