Do you love bread but struggle with gluten? Rye sourdough might offer you the chance to enjoy bread again. This post shares how rye is different to wheat, what the sourdough process does to make bread more digestible and explains … Read More
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Welcome & Course Overview Welcome & Course Overview (video) Module 1: Why Rye & Why Whole Grain? Lesson 1: The rich history of rye and rye breads (video) Lesson 2: Why rye, why wholegrain and why sourdough (video) Lesson 3: … Read More
Cottage pie is a British favourite that’s been around for 250 years. It’s a frugal dish, developed by home-cooks as a way to use up previously-cooked meat and was traditionally topped with a UK staple: potatoes. In this version, I’m … Read More
Pulses are full of fibre, super-economical and can be utilised in many recipes – my favourite of which is hummus! But so many of us have problems digesting pulses, and struggle to include them in our diet. In this post, … Read More
Thank You! In order to access your copy of Baking With Ancient Grains, please click the link in the email you’ve just been sent (if you haven’t received this within 5 minutes please check your spam). Happy Baking! Alison
I’ve been baking exclusively with ancient grains for over a decade, and regularly hear these questions: Why should I bake with ancient grains? What’s wrong with modern wheat? How are ancient grains different from wheat? What do I need to … Read More
30-page guide: Baking With Ancient Grains! Do you wish there was a guide to baking with ancient grains that would demystify them plus give you some delicious recipes to get started? Here it is! I’ve created a 30-page guide … Read More
In order to get started with cooking real food all you really need is a good knife, a space to chop and the pan but, the more you get into this lifestyle – adding techniques, dishes and processes to your … Read More