When her body started fighting back against gluten and other allergens, J Jordan decided to start exploring recipes online for gluten-free, vegan desserts. But the community she found was primarily straight, white women whipping up batches of eggless cookies and plant-based butter brownies. A queer Black woman with food sensitivities, Jordan decided to make space for herself and for others who may identify with her, and she opened Brown Rice Bakery. “People who look like me might not be expected to serve this type of food, but we care for our bodies, as well,” she explains.
Through a cottage license, which allows Jordan to sell goods she makes at home, she produces everything from banana bread to brownies and cookies — all vegan and gluten free. “I don’t use eggs, butter, or regular flour,” she explains. “At first, it was a lot of trial and error. For instance, I had to find the right rising agent for my banana bread without eggs.” Her solution, to blend the banana with the wet ingredients, proved not only an acceptable technique but also resulted in a beloved product. And now, nearly two years after opening her business, the styles and ingredients she uses have evolved.
Components like her bakery’s namesake, brown rice, along with millet, apple sauce, and sorghum are commonly used in her desserts. “These ingredients may not be familiar to everyone, but they have been around thousands of years and are staple foods in other countries,” she says.
Though the bakery’s menu rotates, Jordan typically includes at least one cupcake, the banana bread, and a blondie. She also offers some sugar-free desserts. One of her favorites is the millet chocolate chip cookie with almond butter. Though she has a social media following of more than 1,500 fans who agree that her treats are delicious, Jordan says she won’t push a vegan or gluten-free diet on anyone. “I’m no evangelist. I’m not trying to convince anyone to change how they eat,” she explains.
“Food is personal. But they’re just ingredients, and I know how to make them delicious. If you’re open-minded, try it.”
Jordan uses only organic ingredients and packaging that’s 99 percent plant based, compostable, or recyclable. Since 2020, she has partnered with numerous coffee shops throughout Sacramento, such as Drip Espresso (which is owned by three Black women who are sisters), and Pressed Coffee. Jordan also hosts pop-up events, and locals can order online for pickup between H and 47th streets.
For Jordan, her Brown Rice Bakery enterprise is not just about food. She says her background in racial justice work informs her business partnerships and community connections. “It’s about community, sustainability, wholistic health, and joy,” she shares. “It’s a powerful thing to claim those things for the community I’m a part of.”
