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.
£3.63
Emmer is an ancient cereal used for a range of home baking and cooking including bread, cakes and pasta. The grain used for this flour is grown in Northumberland by our friends at Gilchester Organics.
Gilchester Organics Emmer flour has a gently sweet flavour and produces great tasting loaves, cakes and biscuits. Emmer has a long history of use and was the main cereal grain cultivated in Bronze and Iron Age settlements. The grain is the result of cross-pollinating Einkorn with a wild grass which created a larger, squarer seed head. Emmer is rich in fibre, protein and vitamins, making it a great addition to your bakes.
