we don't want to be another grain-free alternative, we want to be your favorite food.
bet you didn't expect that.
We started this whole grain-free baking thing back more than a decade before “gluten-free” was even really a thing. And from the beginning, we’ve gone our own way, trying to do things better than the standard, have some fun and build a company that would make us (and our kids) proud.
We put the product experience first, focused on making things so delicious that, gluten-free or not, you’re going to love them.
And we source and use only the best ingredients – simple, real, easy to pronounce. No stabilizers, no gums, no shenanigans.
We source and use only the best ingredients – simple, real, easy to pronounce. No stabilizers, no gums, no shenanigans. Because we’re not here to make grain-free alternatives. We want to be the fun of pizza night, the unmistakable crack of a crusty baguette, that little thrill of sinking your teeth into a perfectly chewy bagel.
It all started in our small-batch Vermont bakery.
Come say hey!
Against the Grain is based in Brattleboro, VT, one of the coolest small towns in the U.S.A. In addition to our small-batch production facility, we have our very own bakery where you can take a peek at how our products are made, stock up on all your favorites and pick up some exclusive offerings only available at our store.
Our Co-Founder, Nancy Cain, came to gluten-free cooking simply enough: Her teenage son was diagnosed with celiac disease. After trying ready-made baking mixes and finding the results rubbery and tasteless, she pioneered gluten-free foods made entirely from natural ingredients--no xanthan or guar gums or other mystery chemical additives allowed. She adapted many of her family's favorite recipes to this real food technique in her gluten-free cookbook, Against the Grain.
Buy now on Amazon, Barnes & Noble, IndieBound, and The Vermont Book Shop.