Spellbinding Gluten-Free Techniques and Guidance with Kiaya Woulfe
- Evan J. Cholfin
- Feb 27
- 2 min read
Allergen-Friendly Sourdough for Every Table
By Evan J. Cholfin
What if gluten-free bread actually tasted amazing—and brought everyone to the table?
On this episode of A Healthier, Happier You, I talk with Kiaya Woulfe, CEO of Luce’s Bakehouse, about the family, science, and community at the core of this small, mighty bakery redefining gluten-free excellence from their dedicated facility in Bend, Oregon.
We dig into:
🍞 The serendipitous bakery origin: how Kiaya and her husband teamed up with gluten-free pioneer Charles Luce to carry on his recipe legacy and bring artisan bread back to the gluten-free world
🥖 What makes Luce’s different: whole grains, hand-milled flours, a sourdough component in every product, and zero artificial shortcuts—always made by hand, always simple ingredients
🌾 Serving more than gluten-free: covering co-allergens, vegan diets, rice-free, and nut-free needs to bring true inclusion and joy back to shared meals
🛒 Challenges of growth: scaling in limited allergen-free kitchen space, finding the right shelf (and customers) in grocery stores, and showing why real artisan bread is worth a higher price point
🥯 Building community (and loyalty) through local farmers markets, in-person sampling, word of mouth, and fresh-bread grocery demos
📦 New frontiers: shipping nationwide, developing new seasonal and year-round favorites, and a dream of seeing Luce’s on restaurant menus and in the best sandwiches
🥇 What’s next: making every loaf “delightful”—no matter the climate, the diet, or the distance
If you believe everyone deserves a fresh-baked moment (and a great sandwich), this conversation is for you.
Delight in every slice. Inclusion in every bite. Real bread, reimagined.
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