Bakeries in the Age of Gluten Sensitivities: An Informative Blog
Hi, my name is Katie, and a few years ago, I cut gluten out of my diet. I thought it helped me in a number of ways, especially with my energy levels. However, I then starting reading that there is little scientific evidence for that and that the shifts in how I felt could be a placebo effect. I re-introduced gluten to my diet and played with the idea of sprouted grains as well. As all of this was happening, I was helping a friend start a bakery. As a result of those two things happening at once, I became very interested in how gluten sensitivities (or the perception of them) has changed bakeries. I am interested in cooking with corn and rice flours as well as a range of other issues. If you are interested in exploring this issue with me, you have come to the right place. Enjoy!