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When Karen Freer was diagnosed with celiac disease in 2007, she thought she'd never eat bread again; at the time, her gluten-free options were either stale and tasteless, or frozen and overly processed.

After experimenting with gluten-free flour, millet and flax, this banker-turned-professional-baker perfected a recipe for crusty, biscuit-like rolls that taste just like the ones she'd been missing with her soups and salads. Free Bread's protein-rich rolls ($16.50 for six) come in four addictive varieties: The slightly sweet Moxy is made with wheat-free oat flour and agave nectar, the sourdough Creamer with its cream-cheese center is a great substitute for bagels, and the cranberry-and-pepita-topped Cranny Pep is wonderful with jam or nut butter. Our favorite, though, is the spicy Jalaa, with sharp cheddar, buttermilk and jalapeños.

Free Bread is sold at a handful of Williamsburg coffee shops, but for those who don?t want to hop on the L train, Freer delivers her fresh-from-the-oven rolls anywhere in the five boroughs. (Our order was still warm when we received it.)

Freer will soon be unveiling croutons and burger buns, which we anticipate will be a hit at our summer barbecues, wheat-free or not.

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