Bread for gluten-intolerant
Bread for those who gave up on bread
A recipe born from a friend's request, for people who can't tolerate gluten but still want the real taste of artisan bread.
For intolerants — not for celiacs or severe allergies
How this recipe was born
Born from a conversation with a friend
She asked me for help: she wanted bread for her husband, who is gluten-intolerant. He was tired of the "rubbery and tasteless" breads found in shops.
I went back to the oven. After weeks of trials, a new recipe was born: bread without gluten-containing ingredients, but with the real taste of bread.
An honest warning
For intolerants — not for celiacs
This bread is intended for people with gluten intolerance, not for those who suffer from celiac disease or severe allergy.
I work in a microbakery — a kitchen where I also bake traditional bread with gluten-containing flours every week. I take great care: I clean thoroughly, separate ingredients, and bake this recipe on a dedicated day of the week — Friday itself, the same day as pickup, with the kitchen deep-cleaned before I start.
But I want to be completely honest: I cannot guarantee zero traces of gluten. My kitchen is not certified gluten-free, and it won't be until I have the space for a fully separated zone.
If you have a moderate intolerance and miss the taste of artisan bread, this recipe is made for you.
If you have diagnosed celiac disease or an allergy, I recommend a certified bakery — your health comes first.
What to expect
None of the usual "neutral" taste
Golden crust
Crisp and fragrant, not pale or rubbery.
Soft crumb
Light and well-aerated, not dense.
Real taste
Deep and natural, not that neutral flavor typical of industrial products.
No additives
No preservatives, no improvers. Just real ingredients.
How it works
Order by Thursday, pickup Friday
To avoid any risk of contamination, the bread for intolerants is prepared on a dedicated day of the week, separate from the traditional Saturday bread production.
Order
By Thursday evening via WhatsApp.
I bake
On Friday morning I prepare the recipe in a deep-cleaned kitchen, before any other work.
Pickup
Friday pickup in Sant'Antonino. I'll send you the time on WhatsApp.
Frequently asked questions
Questions about bread for intolerants
Is Lago Bakery's bread suitable for celiacs?
No. This bread is intended for those who are gluten-intolerant, not for celiacs or those with a severe allergy. My kitchen is not certified gluten-free: I also bake traditional bread with gluten-containing flours, and despite careful cleaning and dedicated days I cannot guarantee zero traces. For celiacs I recommend certified bakeries.
What's the difference between gluten intolerance and celiac disease?
Gluten intolerance (or non-celiac gluten sensitivity) causes digestive discomfort or similar symptoms after consuming gluten, but without autoimmune damage to the intestine. Celiac disease is an autoimmune condition where even trace amounts of gluten damage the intestinal villi — it requires a strictly gluten-free diet for life. Our bread is suitable for intolerants, not for celiacs.
Where can I find artisan gluten-free bread in Ticino?
Lago Bakery in Sant'Antonino bakes a recipe for gluten-intolerant customers, prepared by hand in the microbakery. We work by pre-order: orders by Thursday via WhatsApp, pickup Friday. Our service area covers the Locarno–Bellinzona region, including Lugano and Bellinzona.
How do I order the bread for gluten-intolerant?
Write to me on WhatsApp at +41 78 353 59 77 to pre-order. Orders close Thursday evening: on Friday morning I prepare the recipe based on the orders received, and pickup is the same Friday at the microbakery in Sant'Antonino.
How much does Lago Bakery's bread for intolerants cost?
The price of the loaf is CHF 15 (about 650g). Gluten-free flours cost significantly more than regular wheat, developing the recipe is harder and takes more time and greater precision, and the process requires a dedicated day with deep kitchen cleaning — a commitment reflected in an honest, not inflated, price. Pre-order via WhatsApp by Thursday evening.
Why is pickup on Friday and not Saturday?
Because I bake the bread for intolerants on a day completely separate from the traditional Saturday bread. This minimizes the risk of cross-contamination and ensures a complete cleaning of the work area before and after preparation.