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Olson added bread — banana bread, lemon-banana bread, cornbread and a white sandwich loaf — after her first year in business. "I was experimenting a lot. I didn't want to add another bad gluten-free bread to the market.
"I'm pretty picky about gluten-free bread, and some of them out there are either too dense or they crumble like sawdust," she continues. "And they're expensive! So I worked a long time on that recipe. Mine holds up well and can be used for grilled sandwiches or French toast, if people want that. I've gotten good reviews from parents."
More information about Belton-based Brody's Bakery can be found at brodysbakery.com.