#104 - Baking with Ancient Grains

Download the free, 30-page guide Baking with Ancient Grains here

Alison has just released a free 30-page guide to baking with ancient grains and this companion podcast episode will give you everything you need to know to bring the world of ancient grain baking into your own kitchen.

We'll define an ancient grain, we'll talk about why they're different to modern wheat and how that change happened, Alison will share why she believes ancient grains are so important in our modern world and then talk about how you can bring them into your own baking.

We'll give examples of gluten and gluten-free ancient grains and explain how you can bake with them. We'll also talk through the five delicious ancient grain recipes that are in Alison's free guide which you can get by navigating to https://ancestralkitchen.com/ancientgrains

I addition to all of this, there is also an after show for supporters the podcast where we answer a listener question about when to soak, sprout and ferment your grains and what the differences are between the three options.

Let's dive in...

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