EVENT: Why Long-Fermented Gluten-Free Sourdough Matters – Sunday 1/18/2026
January 12, 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 […]