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.
£3.90
Gilchester Organics rye grain is great for home milling. We use it in our Botanical Blends.
Gilchesters Organics rye grain is an easy way to add diversity and flavour to home milled flours. We use rye in a number of our Botanical Blends because of its nutritional value.
Rye grain can also be added to soups and stews, or used in salads.
