EVENT: Why Long-Fermented Gluten-Free Sourdough Matters – Sunday 1/18/2026
Most store-bought gluten-free breads are made with refined starches that digest quickly, often contributing to blood sugar spikes, energy crashes, and inflammation. Long-fermented gluten-free sourdough uses time instead of additives, allowing natural enzymes and beneficial acids to begin breaking down starches before the bread is eaten. The result is bread that is easier to digest, more supportive of steady blood sugar, and better for nutrient absorption — a gentler option for those following a healing-focused, gluten-free diet.
Upcoming Class:
Gluten-Free Sourdough for Gut Health & Wholesome Living Taught by Christy Cotterman
📅 Sunday, January 18
🕜 1:30 PM
📍 Blatman Health & Wellness
8250 Kenwood Road Suite E
Cincinnati, OH 45236
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Class Options:
- Option 1 – Class Only: Instruction, recipe, and bread tasting $45
- Option 2 – Class + Ready-to-Use Starter: Includes everything above plus a gluten-free sourdough starter to take home and begin baking immediately $65
Space is limited. Text Christy at 513-835-4092 to register .
