Paul Obester, California

"I have tried every commercially available bread and pizza mix and many home-blended flours. Yep..tried Bob's Redmill, Pamelas, Caputo "00", and what seems like dozens of others. I even was able to obtain a sample of the Dow Chemical MetroCel cellulose commercial additive. Nothing I have tried produced even close to a successful outcome.

In desperation, I decided to try the Blackbird Bakery mix I bought at the Expo in San Francisco. The result was beautiful! It was though the heavens had opened and a light shone on our table! After 18 months of searching, we had finally found a gluten-free bread that was not only "palatable" but actually just SPECTACULAR!

Thank you so very much for developing such a superb product!"