Spelt and Rye Bread

"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 leading to 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.

 

What you will learn:

  • A brief science behind the 2 grains

  • Seeded rye bread

  • 100% spelt tin loaf

  • Chocolate, cherry and spelt cookies

  • "Knäkebröd" Swedish crisp breads

  • Create your own rye starter for baking rye bread at home

  • BAKED booklet with recipes and how-to cards to take home

***Please be aware this course is "low-gluten" not gluten-free and will therefore not be suitable for those with a severe gluten allergy.***

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Roborough, Plymouth, Devon

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