I Can't Believe It's Bread - dedicated gluten-free bakery

10/12/2026

Hummus Goodness and Iron Chuck’s Gluten Free the perfect combination
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10/11/2026

with vanilla frosting

and of course it is also

10/11/2026

10/09/2026

we have dozens shapes sizes and varieties

just some of the - in total 57 varieties!
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ALL gluten-free ALL from 🇮🇹🇮🇹🇮🇹🇮🇹

10/09/2026

just some of the - in total 57 varieties!
••
ALL gluten-free ALL from 🇮🇹🇮🇹🇮🇹🇮🇹

10/07/2026

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apologies the is a mess today. 20 boxes of and goodies arrived from Italy all at once!

But where else in the city or the country are you going to find almost 50 varieties of the BEST of the BEST Gluten Free pasta from

10/07/2026

being a partner to someone with celiac disease means understanding that gluten-free isn’t just a preference — it’s a part of their everyday life. ❤️

It’s understanding why reading an ingredient list feels like reviewing a legal contract 📄, why they ask 47 questions at a restaurant, and why cross-contamination is something they genuinely have to worry about. 🍟😭

The right partner won’t say, “You’re being too careful.”
They’ll say, “Wait, let me check if it’s safe for you.” 🥹❤️

The ultimate green flag isn’t flowers. It’s someone who understands your gluten-free needs, respects your boundaries, and makes an effort to keep you safe. 🌱✨

The right partner doesn’t just care about your heart—they care about your plate, too. ❤️🌾

share with your gluten-free soulmate or that green-flag partner who just gets it! 👀👇 fypシ

10/07/2026

buy BESTO | Natural Pesto AND here at I Can’t Believe It’s Bread! dedicated gluten-free bakery

your linguine wants to be besto’d. see full recipe below:

pesto shrimp linguine nests 🍤🌱

serves: 4 guests
cook time: 20 minutes

ingredients:
- 1 lb [glutenfree] linguine
- 1 cup besto (about one jar)
- 1 lb jumbo shrimp, peeled + deveined, tails on
- 2 tbsp olive oil or butter
- salt, pepper, 1 tsp smoked paprika + 1 tsp garlic powder
- microgreens for garnish
- lemon + parm to finish (optional)

directions:
1. cook your linguine in salty water until al dente. save 1/2 cup of pasta water before you drain.
2. pat the shrimp dry, then season with salt, pepper, paprika + garlic powder.
3. heat oil in a large pan over medium-high and sear the shrimp 1–2 min per side until golden + a little charred. work in two batches so you don’t crowd the pan.
4. toss the warm linguine with besto and a splash of pasta water until it’s glossy and every strand is coated.
grab tongs, twirl the pasta into little nests and divide between four bowls.
5. top with the shrimp, a pinch of microgreens, a squeeze of lemon + parm if you’re feeling fancy

10/07/2026

boxes and boxes of from arrived yesterday today and more coming tomorrow!!!!!!

in total we have almost 50 shapes, varieties and flavours of Pasta all Gluten Free all Italian

and introducing

10/07/2026

boxes and boxes of from arrived yesterday today and more coming tomorrow!!!!!!

in total we have almost 50 shapes, varieties and flavours of Pasta all Gluten Free all Italian - and introducing