Meet Tara Taylor - The Baker Behind Good Grain

For the past decade, I've immersed myself in the world of gluten-free baking and cooking, creating real award-winning artisan breads free from top allergens, tricky additives and preservatives. Now I'm thrilled to share some of my favourite creations with you.

I started Good Grain Bakery because I got tired of choosing between bread that tasted good and bread that didn't make me feel awful afterwards. Every loaf we make still starts the same way it did on day one, with a live starter, proper fermentation time, and nothing added to fake what real bread does naturally.

I bake with organic gluten free grains such as quinoa and brown rice flour rather than a standard gluten free blend, because I wanted a crumb with actual structure and chew, not something engineered to be soft and fluffy at the cost of flavour. It's taken years of testing to get there, and it's still the thing I obsess over most.

Beyond the bakery, I now teach a hands on gluten free bread making workshops, where I share everything I've learned about working with individual gluten free flours, starters, and fermentation, the same techniques I developed behind every baking each and every single good loaf.

For the past decade, I've immersed myself in the world of gluten-free baking and cooking, creating real award-winning artisan breads free from top allergens, tricky additives and preservatives. Now I'm thrilled to share some of my favourite creations with you.

Hospitality is deeply rooted in my Persian heritage. As long as I can remember, I’ve struggled with eating out or even at home due to dietary restrictions, which made dining out with friends less enjoyable than it should have been. Despite always aspiring to be a chef, the limitations on what I could eat often made this dream seem out of reach. Yet hosting dinner parties and gathering friends in my kitchen became my passion. I baked and cooked everything from scratch, always keeping it simple and straightforward. 

My tendency to deviate from complex recipes and my preference for uncomplicated instructions shaped my approach to both baking and cooking. Fast forward 20 years, and this drive has led me to a rewarding career in the food industry.

You don’t need to be gluten-free to appreciate the great textures and tastes of our multi award winning sourdough breads. Our products are developed using REAL ingredients and applying traditional baking methods (so be prepared that for a real bread like chew with every mouthful).

My journey in the food industry, including judging food awards and running gluten-free courses, has been incredibly rewarding. These experiences have allowed me to connect with many wonderful people who share a passion for real food and want to make this knowledge accessible to everyone with a taste for ‘proper’ bread.

Inspired by my family and friends, I strive to create recipes that satisfy the taste buds and nourish the body. Join me in this delicious journey and discover the joy of wholesome, gluten-free cooking and baking.

 

How we started

Tara Taylor started baking delicious gluten free bread due to her own dietary restrictions.

Tara started Good Grain Bakery to provide premium quality organic gluten free vegan artisan bread and baked good for people with special dietary restrictions. 

For years she lamented that there were no suitable vegan, gluten free and allergen free options with available for her family and friends. Whenever she stumbled upon something, it tasted bland and something quite unlike real bread.

With her friends and family as inspiration, Tara set out to make allergy-sensitive breads using the finest organic Shipton Mill flours that are baked fresh and free from horrible preservatives and hard to pronounce tricky additives.