The baker behind Gluten-Free Formula Lab

Meet Chef Frank

Hello, I’m Chef Frank Kraemer—a professionally trained vegan chef, gluten-free baker, and the founder of Gluten-Free Formula Lab and Oh My Loaf.

I have spent more than 30 years working in professional kitchens across Germany, the Caribbean, and New York. My experience ranges from classical culinary training and fine dining to hotel kitchens and large-scale food operations. I also earned a Plant-Based Nutrition Certificate through Cornell University and the T. Colin Campbell Center for Nutrition Studies.

But none of those credentials made gluten-free bread behave itself.

Like many home bakers, I experienced dense loaves, unpredictable dough, separated crusts, gummy centers, disappointing rises, and the occasional loaf that would have made an excellent doorstop. Gluten-free baking has a way of keeping even an experienced chef humble.

Why I created GFFL

When I founded Oh My Loaf, I began developing wholesome, plant-based, gluten-free breads and baking mixes. Years of testing taught me that a dependable loaf requires more than a list of ingredients.

Water balance (hydration), flour balance, psyllium, dough weight, pan size, rising (proofing), oven behavior, baking time, internal temperature, and cooling all influence the final result. A small change in one place can affect the entire bake.

I also realized that home bakers didn’t simply need more recipes (formulas). They needed a better way to understand and follow them.

That realization became Gluten-Free Formula Lab.

GFFL brings tested recipes, accurate ingredient calculations, guided baking steps, timers, visual readiness cues, and practical troubleshooting together in one place. My goal is to help you understand what your dough is doing and move through each bake with greater confidence.

It is not about replacing your judgment. It is about giving you a dependable starting point so you can stop guessing and start learning from every loaf.

Gluten-free baking without the guesswork

Gluten-free ingredients are too expensive—and our time is too valuable—to keep repeating blind experiments.

GFFL is designed to help home bakers:

• Calculate properly balanced recipes.
• Prepare the correct amount of dough for the chosen pan or bake.
• Follow mixing, shaping, rising, baking, and cooling instructions step by step.
• Use built-in timers without losing their place.
• Understand common problems and how to correct them.
• Build the confidence to bake independently.

Every recipe and instruction is shaped by real kitchen testing, including the bakes that succeeded beautifully and the ones that taught me what needed to change.

My approach

My food philosophy is simple: baking should be wholesome, plant-based, gluten-free, and enjoyable.

I believe good guidance should make baking feel calmer, not more complicated. GFFL may handle the calculations, but you are still the baker. The app is here beside you as a practical baking companion—especially when the dough decides to develop a personality of its own.

I am continuing to test, learn, and improve GFFL based on real baking results and feedback from the people using it. My goal is not to pretend that every oven and ingredient behaves exactly the same. My goal is to give you the knowledge and tools to recognize those differences and respond successfully.

Let’s bake a better loaf

Whether you are baking your first gluten-free loaf or trying to understand why your twentieth one did not cooperate, you are welcome here.

Let’s take the guesswork out of gluten-free baking—one recipe, one lesson, and one very good loaf at a time.

—Chef Frank