Celiac disease is not a whim or a fad. It’s a chronic autoimmune disorder that is often genetic. Basically, when gluten is present, your body overreacts and ends up  damaging the villi in your small intestine. The result? Nutrients pass right through without being absorbed, leaving your body somewhat “out of sorts.” Being celiac means facing constant challenges:

The reality of eating gluten-free

• Supermarket adventures: Let’s be honest: finding something we like in terms of flavor and texture that’s also affordable is practically a miracle. In the end,  your shopping cart ends up looking more like a weekly shopping experiment.
• Awkward moments: It’s that feeling of being at a dinner party or lunch and having to bring your own container because there aren’t any options for you. While  everyone else is enjoying themselves, you’re just sitting there staring at the ceiling or snacking on your packed lunch.
• Interviewer mode: Going to a restaurant and having to interrogate the waiter five times about the crumbs is exhausting. It’s not just the diet, it’s the mental  burden of feeling likeyou’re “bothering” them. That stress weighs much more than any restriction.

At Bread Free, we don’t just make flour; we want you to take those burdens off your shoulders. We want you to sit down at the table again, forget your worries,  and simply enjoy a good bite, like anyone else. Because eating safely shouldn’t be an emotional luxury.

Dare to discover PURA:

PURA is another story for these reasons:

• Connect: Coming from the original grain, our flours are very similar in taste, smell, and color to wheat.
• Treat yourself: It’s not just flour; it’s health. It closely resembles the nutritional value of conventional flours, while maintaining fiber and protein.
• We care about the planet: Our technology aims to reduce environmental impact. Cooking with us is also caring for the environment.

At Bread Free, we don’t just sell flour; we’re leading a social change. We’re the first in the world able to take grains like wheat, barley, and rye and transform  them into flour suitable for people with celiac disease. Yes, you read that right: we use wheat and make it suitable for a gluten-free diet. It’s a technology we’ve  worked hard on, and it finally makes eating gluten-free no longer about eating “different.”

How it all began.

This all started with an idea from our CEO, Daniel Gómez-Bravo. Daniel realized something you’ve probably heard before: how complicated daily life is for  people with celiac disease and their families. It’s not just about finding good food; sometimes it feels like you need to take out a loan to fill your shopping cart with products that, even then, aren’t always good enough.

With that in mind, she decided it was time to change the game. She assembled a fantastic team and set a clear goal: to find a real solution so that eating gluten-free wouldn’t be a luxury or an ordeal of labels.

That’s how Bread Free was born in 2020. And, although it might sound like bragging (and maybe a little), we became the first startup in the world to  achieve this! Thanks to our patent-pending technology, we can transform grains like wheat, barley, and rye, making them completely safe and suitable for people  with celiac disease. No worries, no fuss, and all the flavor.