At Bud Of Joy, every product I craft has a story—and TheOne Gluten-Free Batard might just be the most meaningful one yet 💛.
Back in the mid-2010s, the gluten-free craze was in full swing. Supermarket shelves were bursting with breads shouting “gluten-free” 📢, and everyone seemed to treat gluten like public enemy number one 😨. But I wasn’t convinced. Sure, gluten could cause digestive issues for some—especially in commercial breads that added extra gluten flour—but the alternatives weren’t much better.
Most gluten-free products were packed with gums, additives, and unpronounceable stuff 🤷. That clashed with what we believe in at Bud Of Joy: real food should be simple, honest, and nourishing 🌾.
Here’s the problem: gluten helps bread rise and hold its shape. It’s what gives dough that lovely chewiness 🥯. Without it? You’re stuck. The usual fix is gums—xanthan, guar, and the like. But to me, those were just as bad 😬. Hard to digest, synthetic, and definitely not something I wanted in my kitchen.
So, for years, I steered clear of gluten-free baking. Until... inspiration came from an unexpected place—France 🇫🇷! Bakers there were using natural fibres instead of gums. My curiosity was piqued 🤔.
Around that time, a nutritionist approached me with a request: could I create a wholesome gluten-free loaf for her clients struggling with gut issues? She shared my “no gums, no junk” stance. And just like that, the journey began 🚶✨.
My first creation was The Amazing Gluten-Free Sourdough Loaf. It took 6 months of trial and error 🧪. No gums, no nuts, no dairy, no eggs—just hearty, whole grains like organic brown rice and quinoa, milled in a gluten-free facility. The result? Nutrient-rich and gut-friendly 👍.
But there was a catch… it was sour. REALLY sour 😝. While sourdough fans might rejoice, many locals weren’t feeling it. Some even thought it had gone bad—“chao seng,” they’d say 😅.
So... back to the drawing board I went 📝.
This time, I aimed for a loaf that was gentle on the gut, satisfying to the palate, and naturally gluten-free. No gums. No additives. Just goodness. After five more months and countless experiments—and by God’s grace 🙏—I cracked the code.
What emerged was a crusty, nutty (but nut-free!) batard that smelled like red quinoa and millet 🌾, with a hint of molasses for sweetness 🍯. Moist, hearty, and oh-so-satisfying. The moment people tasted it, their eyes lit up ✨.
“This is THE ONE,” they’d say. And that’s how the name stuck: TheOne Gluten-Free Batard 🥖.
But to us, it’s more than just bread. It’s a celebration of real, whole ingredients: organic red quinoa, brown rice, millet—brought together by nature’s own fibres like chia seed, flaxseed, and psyllium husk 🌱. No shortcuts. No nasties 🚫.
Then I took it further. Why stop at bread? I adapted the same base into a pizza crust, calling it TheRoundOne 🍕—thin, crisp, and perfect for your favourite toppings. Pair it with our house-made vegan mozzarella (yes, it melts! 🧀🔥), and you've got a clean-eater’s dream.
TheOne Gluten-Free Batard is for anyone who’s ever had to choose between taste and health… Now, you don’t have to 💚.
— From the heart (and oven)
Lim Her-Yi
Founder, Bud Of Joy Bakery 🧑✨
About Bud Of Joy
An artisan, organic bakery providing premium baked goods designed to bring health back into food.
Address: 71 Circuit Road, #01-31, Singapore 370071
Website: https://budofjoy.com
Facebook: https://www.facebook.com/budofjoy
Article: The Story Behind TheOne Gluten-Free Batard: A Loaf Born of Reluctance, Rethinking, and Revolution
Published by Bud Of Joy on April 29, 2025