Bestseller4.9 · 412 reviews
Heritage Country Loaf
Our flagship boule — open crumb, deep crust.
$12
Slow-fermented · 48 hours
Bread your gut remembers.
Handcrafted gluten-free sourdough, naturally fermented for two days. No additives. No compromises. Just bread, made the old way — for the modern body.
- 48h
- Fermentation
- <5ppm
- Gluten tested
- 100%
- Organic flour
Certified Gluten-Free Naturally Fermented Hand-Shaped Non-GMO No Additives Certified Gluten-Free Naturally Fermented Hand-Shaped Non-GMO No Additives Certified Gluten-Free Naturally Fermented Hand-Shaped Non-GMO No Additives
The Bakery
Three loaves. Each one obsessed over.
Bestseller
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Sunflower, sesame, flax, chia, poppy, pumpkin.
$14
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Buckwheat & Cocoa
Earthy, dark, unexpectedly tender.
$15
Why diezManos
The difference is in the time we don't take shortcuts on.
Ancient grains
Buckwheat, sorghum, teff and brown rice. Whole, never refined.
Wild starter
A single live culture, kept alive since day one. No commercial yeast.
Gut-friendly
Long fermentation breaks down anti-nutrients for easier digestion.
Nothing else
No gums, no fillers, no preservatives. Five ingredients, always.
The 48-hour bake
Bread freshness timeline- 00h
Feed the starter
Wild culture wakes with rice flour & filtered water.
- 12h
Mix & autolyse
Flours hydrate. Enzymes begin their slow work.
- 36h
Cold proof
Dough rests at 14°C, developing flavor.
- 48h
Bake & cool
Steam-baked, cooled on linen, frozen at peak.
From the Kitchen
What our loaves become.
Our Story
Started in a home oven. Stayed there in spirit.
When Elin was diagnosed coeliac, the bread aisle felt like a wall. So she built a starter from brown rice and patience, and spent two years getting a loaf right. diezManos is what came out of that obsession — a bakery that refuses to choose between health and craft. Ten hands, one loaf at a time.
- Family-owned. Independent. Always.
- Carbon-neutral shipping in compostable mailers.
- 1% of every loaf supports coeliac research.
Loved by
12,000 households. Every week.
"Finally a gluten-free loaf that doesn't compromise on flavor or fermentation. I recommend it to every client."
Sofia M.
Nutritionist, Copenhagen
"It's the only bread that doesn't bloat me on training weeks. Tastes like a proper boulangerie loaf."
James R.
Marathoner
"Our kids eat it. Our coeliac grandmother eats it. That alone tells you everything."
The Lindqvist Family
Subscribers since 2023
Build Your Bread Box
A weekly ritual, delivered.
Choose your loaves. Pick a cadence. We bake on Wednesday, you receive on Friday. Skip, swap or cancel anytime from your account.
Start your boxQuestions
Good to know.
Yes. Every loaf is baked in a dedicated gluten-free facility and tested below 5ppm — well under the 20ppm international standard.
Between 36 and 48 hours at a controlled 14°C. The long, slow rise builds flavor and breaks down anti-nutrients for better digestibility.
Loaves are par-baked, flash-frozen the same morning, and shipped in fully insulated, compostable mailers. Finish in your oven for 10 minutes.
Keep frozen up to 90 days, or refrigerated up to 7 days. Once thawed, the loaf stays fresh on the counter for 3 days in its linen bag.
Anytime. Skip a week, swap loaves, or cancel from your account dashboard. No emails, no hold music.