Sourdough Flavor Without the Gluten

If you've been searching for gluten-free bread that actually tastes like sourdough, you've probably run into loaves that are either too dense, too crumbly, or missing the tangy flavor that comes from natural fermentation. Joy Again Bakery LLC makes handcrafted gluten-free sourdough using a naturally fermented process that mimics traditional methods, and the result is a loaf with a soft interior, a slightly chewy crust, and that characteristic sour note. Customers in Mesa who follow the weekly menu often preorder sourdough loaves as soon as they're announced.

The bread is made using an exclusive gluten-free bread flour blend that was developed specifically for sourdough baking. This flour allows the dough to ferment properly and hold structure without relying on xanthan gum or other common stabilizers. You'll find varieties like jalapeño cheddar, cinnamon raisin, dark chocolate cherry, rosemary, asiago, and plain, each baked in limited batches to maintain fermentation standards and texture. The bakery also offers hands-on sourdough workshops for customers who want to learn the process and work with gluten-free starter at home.

If you want to check when the next batch of sourdough is available, joining the newsletter will give you early access to the weekly menu and pickup times in Mesa.

The sourdough process begins with a gluten-free starter that's fed and maintained over time, just like a traditional wheat-based starter. This starter ferments the dough slowly, which not only creates the tangy flavor but also improves digestibility for many people who are sensitive to gluten-free grains. You'll place your order through the weekly menu, and the loaves are baked fresh in small batches to ensure consistent fermentation and texture.

After your loaf is baked, you'll notice it has a slightly crusty exterior and a moist, airy crumb inside. Joy Again Bakery LLC uses a custom flour blend that allows the dough to rise and hold its shape without falling apart when sliced. The flavors—whether plain, jalapeño cheddar, or dark chocolate cherry—are mixed directly into the dough during the final shaping stage, so each slice has even distribution and full flavor.

Because fermentation times vary depending on temperature and humidity, sourdough loaves are made in limited quantities each week. The bakery also offers sourdough starter for sale and hosts workshops that teach the full process, from feeding the starter to shaping and baking the loaf. These workshops are popular with Mesa customers who want to replicate the process at home using the same flour blend.

Before ordering or signing up for a workshop, most customers want to know how the sourdough process differs from other gluten-free bread and what makes it worth the extra time.

If you're ready to try a loaf or want to sign up for a workshop, you can check the weekly menu or reach out to ask about the next available batch and upcoming class dates in Mesa.