The Bread Class

When I began my integrative health journey, wheat and gluten were two of the things I tried to minimize in our family's diet. I had heard over and over that it caused issues in the gut, that it was a big source of inflammation, and that it even contributed to skin issues. I had seen one of my own children's skin improve when we did our best to limit it.

In November 2023, my friend Katy shared a podcast with me featuring Sue Becker, a speaker with a background in food science, nutrition, and biochemistry. In that episode, Sue explained the incredible nutritional benefits of whole grains and how conventional flour negatively impacts our health. After months of watching Katy mill her own flour and bake bread with it — and listening to that single episode on wheat — I was sold, and immediately ordered the mill.

Over the next several months, I played around with different wheats, techniques, and baking tools. I read, I listened, and I asked a lot of questions in milling Facebook groups. I started talking to friends and family about what I was learning and sharing what I was baking. They jumped in too.

I started holding informal classes around my kitchen counter — a baby strapped on, my friends' babies in their laps, and kiddos running around. Everyone who started milling loved it, and told others. This class is that same kitchen counter, opened up to you.