eBook - Spelt and Rye; Low Gluten Baking

The rise of "gluten intolerance" symptoms amongst the general population has lead for an increased demand for "low-gluten" products. Although not totally gluten free, both spelt and rye grains are lower in gluten and are more water soluble than the traditional wheat flour. Working with these grains creates easier to digest foods resulting in less bloating and a more comfortable digestive system and a healthier, happier gut. Not only this, but Spelt and Rye grains both come with their own unique flavour allowing you to reproduce your favourite baked goods with a whole new twist of health and flavour.

eBook - Spelt and Rye; Low Gluten Baking


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