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[There’s no need for an affiliate disclaimer here because this isn’t an affiliate promotion.]

Are you shocked? Gasping in horror? Like, “How could you? What kind of a nutrition coach are you?” 

I don’t eat gluten, ever, but you can bet your buckwheat I eat bread. In fact, toast is my favorite food. I’m not a sandwich person, but I need my morning toast a few times a week.

Heaven = toasty-hot bread slathered with enough grassfed butter that I can see my teeth marks.

You can find my bread recommendation below, but firstly, no, this isn’t a post praising the virtues of nut flour breads. I think they’re terrible. Even if you don’t have a legitimate nut sensitivity, eating nut flour products is enough to give you one.

I’m not completely against nut flour (it should really be called nut meal), but when you stop to think that a cup of nut flour contains about 70-90 nuts, it…makes you stop and think.

This is an incredible amount of nuts to consume in one sitting and it’s enough to cause some serious digestive problems. No wonder I felt terrible when I made my first (and only) batch of almond flour pancakes.

For those of you who are currently in or complete with a therapeutic/restricted diet and making a lot of nut flour products, are you still having some digestive upset and wondering why?

Every time I see a nut flour bread recipe online, I cringe. As with many things, nut flour should be used in (serious) moderation.

You can read this post about the other issues associated with almond flour specifically, but much of this can be applied to other nut meal (hazelnut, chestnut, etc.).

And that’s right, I’m not anti-grain. Perhaps this disgusts you, perhaps it relieves you. Like, “Hey, maybe I can have my beloved toast, too.”

So many of our clients are relieved to hear that we have a worthwhile bread recommendation. “What? Maybe I can have bread? You mean, you’re not one of those black-and-white, one-size-fits-all, ‘no grains’ people?”

Nope, I’m not.

And no, you don’t have to make it yourself.

My recommendation isn’t one of the popular brands that many of you are familiar with. Many gluten-free “sandwich breads” are like cardboard. I know you know what I’m talking about.

It’s this – Stompin’ Good Seedy Buckwheat Molasses bread from Happy Campers Baking in Portland, OR.

I can’t live without it.

For those of you who get your feathers ruffled about affiliate sales/affiliate marketing, I have no ties to Happy Campers. So settle down, I’m not getting a kickback for telling you about their bread. They have no idea I’m writing this – but maybe I should tell them that they’re about to get hit with orders.

I regret to say that they only ship in the U.S. right now. They’re a small company, but growing, so for those of you not in the U.S., let ‘em know that you’d like for them to start shipping internationally.

(Hint for those in the U.S.: If you order five or more loaves at a time, you get the best deal on shipping.)

Seriously, have you ever seen bread this good?

For those of you wondering about yeast, I believe that a little yeast now and then isn’t going to be a deal-breaker – that is, unless you’re on a yeast/candida cleanse.

Given my passion for good bread, and given the, “Ugggh, I can’t find a decent gluten-free bread” cries from clients, I thought it was high time to tell everyone about Happy Campers.

And of course, peruse their site for their other great “grub.” I can vouch for their Wild Buns and Burly Bird Buckwheat Stuffing.

I feel good enough about this bread to give to my toddler. She loves her “toast and jam” (no-added-sugar jam, of course) with her morning protein and pickles.

I feel that the more variety of foods – whole foods, not junk – that we feed our little ones, the less likely they are to have digestive issues and food intolerances later. So in case you’re wondering (I do get this question a lot), we’re not raising her gluten-free. Even though I don’t eat it because of my history with Hashimoto’s, I don’t think gluten is the villain it’s been made to be. (Another shocker, I know!)