In March 2010, AllerGeena Gluten Free Baked Goods founded their mission on the need for tasty, 
gluten-free bread products. (see her personal health story here)

 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 our Honey Buttermilk. Some of our specialty breads are Dream-a-Weat, Anadama,
 Rye-less Rye, County Buckwheat, Cinnamon Raisin Bran, and Honey Pineapple Sourdough.

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.

Our products are free from wheat, barley and rye gluten, nuts, soy and fish products.
Our bread contains dairy from buttermilk.

Mr. AllerGeena, picking fresh blueberries in Kennebunk, Maine

"Our recipes are inspired by childhood memories and my mother's recipe box. 

Growing up, both my mother and grandmother baked bread every week to feed their families, it was a labor of love.