Even if you have some gluten sensitivity, I invite you to consider trying these long-fermentation, whole-grain breads and crackers. I myself have a laboratory-certified gluten sensitivity, and my bread doesn’t arouse that sensitivity at all. These days we enjoy own home-baked bread, but also tortillas and crackers—consuming grains mostly whole and unprocessed.

Beautiful barley crackers (courtesy, Bread Lab, Skagit Valley)

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