Our Kitchen
Hey, we're Andrew & Claire—home bakers chronicling our sourdough adventure from Indianapolis, Indiana.
This is not a bakery or studio—just the two of us in our house, sharing the gluten-free recipes we discover, tweak, and fall in love with.
No fancy chef jackets—just flour-dusted hoodies and our cozy Indianapolis kitchen.
We fell in love with sourdough the moment we realized it could be meditative. When gluten had to go, we refused to settle for cardboard loaves. So we tinkered with every recipe we could find, logging hydration levels, oven spring failures, and triumphant crumbs.
Friends kept asking what we were trying, then neighbors, then folks online. This site is simply where we park the recipes we stumble upon or adapt—so you can bake alongside us.
“We're not trying to be the definitive voice on gluten-free baking. We're just sharing what works, what fails, and what fills the kitchen with joy.”
Andrew & Claire
Kitchen Tool
Hydration Charts
Kitchen Tool
Ferment Logs
Kitchen Tool
Tasting Notes
What Guides Us
A cozy home-baking philosophy
Baked with empathy
Every loaf is designed for folks navigating allergies, sensitivities, or just a craving for better bread.
Rooted in grains
We lean on teff, sorghum, buckwheat, and heirloom grains that offer flavor, structure, and nourishment.
Slow & seasonal
Fermentation schedules follow the rhythm of Indiana seasons, bringing in produce, herbs, and mood lighting.
Want to bake with us?
Start with the beginner-friendly starter guide or jump right into our house loaf. Either way, you'll feel right at home.