Our founder Amanda created Barely Bread, in her own kitchen, when she was dissatisfied with the heavily-processed “traditional” breads, carb-heavy “bakery” breads, and the bad-tasting “health” breads currently on the market. Although she wasn’t trying to create grain-free bread (or even gluten-free bread) in that moment, she wanted a bread with CLEAN, honest ingredients that she could enjoy every day without the multitude of sins now associated with bread and other baked goods: the refined ingredients with very few nutrients, the starches known to cause blood sugar spikes, and the potential bloating and inflammation associated with gluten.
Months of experimenting with various nut and seed flours (all coincidentally without a speck of grain) eventually produced a bread that met her high standards of nutrition, held up to toasting and spreading, and most importantly, tasted good enough for her Italian, bread-loving husband! Any other whole wheat, sprouted-grain, gluten-free, or low-carb bread simply didn’t stack up from a taste, performance or nutrition standpoint.
After researching the benefits of a grain-free lifestyle, Amanda fully understood the importance of Barely Bread to the marketplace. It’s been a gratifying achievement to bring a “staple” like bread back to the table for those with celiac disease, gluten sensitivities, and diabetes; as well as those adhering to a grain-free, paleo, or low-carb diet; and those simply trying to follow a clean, minimally-processed, preservative-free lifestyle!