Internationally recognised as a leading authority on bread nutrition and digestibility, Dr Vanessa Kimbell holds a doctorate in Baking as Lifestyle Medicine and preventative healthcare.
Have you ever wondered why some breads make you feel tired, foggy and achy — or been puzzled that some leave you bloated while others don’t? If you can eat sourdough but not other bread, these articles and recipes are a great place to spark curiosity: learn how bread interacts with the gut microbiome, discover how your unique nutrigenetics shape your response, and read practical, evidence-based guidance. Cutting through the nonsense with clear, useful explanations, Vanessa shares tips, information, advice, recipes and methods to bake, eat and share healthy bread to support digestion and overall health. You can read more about training in personalising bread at The Sourdough School, or book a 1:1 meeting to get your bread personalised.
£3.12
Gilchester Organics rye flour is milled from English grown rye. A great flour for adding diversity and flavour to your bakes.
After years of research, the team at Gilchesters Organics have found a variety of rye that grows well in Northumberland. This grain is grown and milled to the same high standards you would expect from any Gilchesters flour and has a wonderful flavour. We use it in Scandinavian and Eastern European breads, as well as a range of bakes to increase the nutritional value and diversity of ingredients.
