The Low-Gluten Loaf That Loves Your Body Back

Gluten isn’t the enemy—but for many, less is definitely more. If you’re looking for a bread that’s gentle on your stomach yet full of substance, traditional sourdough rye may be your perfect match.

Unlike wheat-based breads, 100% rye sourdough contains significantly lower levels of gluten. That’s because rye has a different gluten structure—less elastic, less inflammatory, and often easier to digest. And when rye is naturally fermented, like in our slow sourdough process, even more of that gluten is broken down. The result? A dense, hearty loaf that’s kind to sensitive systems and rich in nourishment.

This low-gluten profile isn’t the only reason your body will thank you. Rye is high in dietary fiber, particularly soluble fiber, which supports digestion, balances blood sugar, and helps you feel full longer. It also contains important minerals like iron, zinc, and magnesium—made more bioavailable through fermentation.

At Arctic Swan Bakery, our rye bread is made with just four real ingredients: whole grain rye flour, water, sea salt, and a wild sourdough starter. That’s it. No additives. No commercial yeast. No gimmicks. Just a slow, natural rise and a loaf that loves your body right back.

For anyone seeking a simpler, smarter way to eat bread—without giving up on flavor or tradition—our low-gluten rye is more than a choice. It’s a return to what bread was always meant to be: nourishing, honest, and deeply satisfying.