Q: Do your products contain gluten?

Yes! We use organic, unbleached all-purpose flour, so our products do contain gluten. If you're sensitive to gluten, you may find that our sourdough-based items are easier to digest due to the natural fermentation process. However, many of our products are naturally fermented with sourdough, which makes them easier to digest for many people who are sensitive to gluten (but not celiac).

Q: Do your products contain yeast?

We do not use commercial yeast. Instead, our sourdough-based products (bagels, English muffins, pancakes) are naturally leavened with wild yeast from our fermented sourdough starter. This creates a deeper flavor and a more gut-friendly product compared to breads made with instant yeast.

Q: What makes sourdough different from regular baked goods?

Sourdough uses a wild fermentation process instead of commercial yeast. The natural bacteria and wild yeast in sourdough:
✔ Break down gluten proteins – Making it easier to digest.
✔ Reduce phytic acid – Improving mineral absorption.
✔ Produce gut-friendly prebiotics – Supporting overall digestion.
✔ Slow down carb absorption – Helping with blood sugar control.

Because of this process, many people who experience bloating or discomfort with conventional baked goods find sourdough much gentler on their stomachs.

Q: Why do you use organic, unbleached flour?

We choose organic, unbleached all-purpose flour because:
✔ No Glyphosate or Chemical Residues – Many conventional flours are sprayed with glyphosate (a herbicide linked to gut health issues). By using organic flour, we ensure no pesticide exposure in our products.
✔ Better Nutrient Retention – Unbleached flour retains more natural vitamins and minerals that are lost in processed white flours.
✔ Supports Gut Health – Avoiding chemically processed ingredients helps reduce inflammation and digestive distress.

Q: Do you offer gluten-free options?

Focusing on the health benefits of exploring truly clean and organic products has been my journey to navigating the effects of gluten. Through this, I’ve discovered that the impact of gluten is often more about the chemicals and additives in our processed foods than gluten itself.

At MkDOUGH, I’ve prioritized using organic, unbleached flour to eliminate harmful pesticides like glyphosate, which are commonly found in conventional flours and have been linked to gut health issues. Instead of removing gluten, I focus on using high-quality, chemical-free ingredients and traditional sourdough fermentation, which helps break down gluten naturally, making it easier to digest for many people.

This journey of discovery led to the creation of MkDOUGH—where quality ingredients and mindful baking come together to offer something truly better.

💡 If you're navigating gluten sensitivity and interested in clean, organic baked goods, I encourage you to try naturally fermented sourdough products—they may surprise you!