All of the breads and pastries are made with wheat and therefore gluten.

The nature of sourdough and the ancient grains added to all the breads are to enhance the flavor and nutrient content. 

The Einkorn is still wheat, in fact it is the mother wheat that all other wheats were created from. Many people who have gluten sensitivities are able to digest Einkorn because of it's simpler genetic structure. It also does not trigger the inflammation response in the body.

*If you have a gluten allergy, I do not suggest consuming my products.

I am not able to make gluten free bread either, as my entire bakery is used to make gluten breads and pastries.