I can remember coming home to visit my folks in Michigan many years ago and finding a dozen identical loaves of bread in the freezer. My dad explained he ordered them from Deland Bakery (outside Orlando) because they made their favorite item and he could not get the bread locally.
Mom, who passed away in 2015, had celiac disease. Back then there were not as many options for gluten-free breads as there are now. While the texture was not as soft and chewy as gluten-loaded bread, I grew to like it. I found that some of the bakery’s items contained baking soda instead of yeast, and that also appealed to me. At the time there was a minimum order of 12 loaves for shipping, hence the loaded freezer. The bread would arrive after a few days, still quite fresh.
But the bakery ran into a problem with certification. . .