Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome
Whist our courses are postponed, I am here & applying all my knowledge on how to support immunity & the gut microbiome though making our bread as targeted & as nourishing as possible. Please use our free recpies, or join the online course.
A protein found in wheat and other cereals, needed for the formation of gluten. Glutenin gives dough its elasticity, causing it to spring back into shape when stretched. See also Gliadin.