In September 2022 I started baking and selling gluten-free sourdough bread in Rotterdam and became the first baker in the Netherlands to do so. A year after I moved to Sweden and continued baking and selling. Again with success, but got to the point where I was questioning what I was doing exactly. Why am I putting starch inside the bread? What temperature and time are most favourable to my fermenting dough? What is the impact of pH? Well, I could go on forever. I decided it was time for some solid research. Not as a scientist, but as a baker building a bridge between science and baking. Gradually, I started thinking of the idea of making a book. And so, here I am, writing my guts out in a red, wooden, Swedish house.

Since I found out that my son has celiac disease, I started experimenting with gluten-free bread baking. A frustrating activity. Recipes on the internet all resulted in boring or strange breads. Flour mixes tasted unnatural and bread from the supermarket (or even from some gluten-free bakeries!) are downright disgusting. Usually because it’s starch based, so the bread needs bread improvers of all sorts. Stuff that doesn’t belong in bread, like sugar, eggs, milk, gums and other, very artificial ingredients.

None of that is necessary if you want the tastiest and healthiest bread. Time for an evolution! Bread made purely of nutritious flours, water and salt. My goal is to empower everyone who needs or wants to eat gluten-free, to create an amazing gluten-free bread for every day. And to be completely free from the rubbish that is offered by the industry and supermarkets.

I see two different groups (gluten eaters / non-gluten eaters) as a stereo image that merges into a fantastic sound. In other words, delicious bread for everyone! Sourdough Stereo. That name can also be explained by my love for music. I have been making music my whole life, playing in bands and making an EP in 2022 with my solo project The Dad. And, I founded MONO in 2016, a club/bar in Rotterdam, so stereo seemed like a logical continuation to me 🙂

And now my name: Mark Kuijpers. Just call me, app me, send an email. I like to give you advice on baking and show you around in the gluten-free galaxy.