Shipping Available Throughout New England
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Gluten-Free Bagels
Regular price $48.00Regular priceUnit price per -
What's in the case
Bread, bagels, pizza, and sweets
Bread
White & brown country-style loaves, sandwich loaves, dinner rolls and burger buns
Bagels
Several flavors, molasses bath and baked fresh every morning
Pizza
Fresh pizza by the slice or by the pie, all made in-house
Sweets
Tarts, cookies, scones, seasonal pastries, and more
Store Hours
Due to high demand, orders may take 1–2 weeks to ship. Thank you for your patience — every loaf is baked fresh for you. Please review our shipping policy and timeline here before placing your order.
Our in-store inventory is different from what’s online — if you're local, come by!
For hours and location info, click here.
We are located at 915 Elm. St in downton Manchester, NH. You can find directions here.
Thursday: 10am - 5pm
Friday: 10am - 5pm
Saturday: 10am - 3pm
Sunday: 10am - 3pm
If you are coming from out of town and looking for high demand items, we suggest calling before making the trip as sometimes demand exceeds supply.
Rediscover the taste of fresh bread.
The highest quality gluten-free bread. All made from our in-house blends and baked in a dedicated gluten-free bakery in Mancheseter, NH.
Dishon Bakery
The Bread Bundle
Now Shipping!
We are shipping a limited number of breads weekly. Order today to have the freshest bread delivered directly to your door.
Here's what our customers say
Gluten-Free Bagels
The Dishon Difference
Our recipes aim to replicate the taste, texture, and look of artisan-style bread while including wholesome, gluten-free grains like millet, sorghum, teff, buckwheat, and brown rice.
Always freshly baked with no preservatives - from our hands to yours.
Why people drive hours to get here
It's not just safe. It's actually good.
A lot of gluten-free bread tastes like an apology. Ours doesn't. We bake everything in-house, from scratch, using a custom blend of millet, sorghum, teff, buckwheat, and brown rice — no gluten-free wheat starch, ever. People drive from Boston, from Maine, from hours away, and tell us the same thing every time: they forgot they were eating gluten-free.
"Some customers report driving five hours round-trip to stock up." — Yankee Magazine, 2026 New Hampshire Travel Guide
"I cried. That's how good this food is." — Bryson B., FindMeGlutenFree review
Built for Celiac, not just "gluten-friendly"
No wheat products. Period
Shared kitchens mean airborne flour and shared equipment — for Celiac, that's not a minor risk, it's the whole problem. Dishon is a completely dedicated gluten-free facility: no gluten-containing ingredients on the premises, ever. That's not a marketing claim, it's how the kitchen is built.
"Fully celiac safe... some of the workers there have celiac as well." — Claudia, FindMeGlutenFree review
How it's made
Nothing here is rushed, and nothing is a shortcut.
Every product starts as raw gluten-free flours we blend ourselves — not a pre-made mix from a bag. Dough is shaped by hand, given the time it needs, and baked the way it would have been before "commercial" and "gluten-free" ever had to mean the same thing. Everything is baked fresh daily, in-house — you'll smell it the moment you walk through the door.
Our own flour blends, mixed in-house
We don't start from a store-bought gluten-free flour mix. We mix our own blends — millet, sorghum, brown rice, tapioca, and more — weighed and combined by hand in small batches, built specifically for the loaf they're going into. It's slower than buying pre-mixed flour, but it's the reason the crust and crumb hold up like real bread.
Bagels done the old-world way
Most gluten-free "bagels" skip the boil entirely — it's faster, and the dough is easier to work with when you cut that step. We don't cut it. Every bagel is dipped in a molasses bath first, the way a real bagel is supposed to be made, then baked fresh each morning. That's where the chewy exterior and soft interior actually come from.
Hand-pressed dough, patiently par-baked
Our pizza dough is pressed by hand, not machine-extruded like a frozen supermarket crust. It's par-baked first to set the structure, then finished to order — a two-stage process that takes longer than a straight bake, but it's the only way to get a real 14-inch crust with actual chew, instead of the thin, cracker-like shell most gluten-free pizza settles for. Finally, a real sized pizza that can be shared with the whole family.
512+ reviews across Google and the celiac community
What people are saying
"The absolute best gluten free pizza I have ever had!"
Espe Kincaid · Google
"Tucked into downtown Manchester like a little gluten-free treasure chest."
Maria Arcuri · Google
"The cinnamon rolls of my dreams. I was super happy to find this spot."
Thressa J · Google
"I cried. That's how good this food is."
Bryson B. · FindMeGlutenFree
"Fully celiac safe. Some of the workers there have celiac as well."
Claudia · FindMeGlutenFree
"The best bread, bagels and pizza! Make the trip — you won't be disappointed."
Jane · FindMeGlutenFree