Alossea started from the idea that you shouldn't have to sacrifice the taste and texture of the foods you love in the name of being gluten-free. Having worked in restaurants and bakeries for a collective 15 years, we have a shared love for food and hospitality that even a celiac diagnosis couldn't stop

When Ross was diagnosed in the summer of 2025, he made it his goal to have bread that still tasted just like glutinous bread. Months of trials began in our small apartment kitchen. After many small loaves, gummy loaves, and sad loaves, we, like Goldilocks, found the perfect recipe that was just right.