When medical conditions forced Chris and his youngest daughter into gluten free diets in early 2006 he was appalled with the bread substitutes that were available. Never one to shrink from a challenge Chris began to develop bread without gluten that is good to eat, satisfying and nutritious. As a pioneer in the field of sourdough bread prepared with gluten free ingredients Chris published ‘Promise & Fulfillment: formulas for real bread without gluten’ in July 2019. P&F showcases a wide range of bread prepared with many different natural ferments alongside, the now conventional, bakers yeast. Amongst the natural ferments are Chris’s ‘bee barm’ and his take on the Italian traditional of solid state sourdough, LievitoMadre. The development of solid state starters prepared with spontaneously fermented, single flour cultures has opened up new areas of development for breads made without gluten, including his range of no-fuss sourdough kits due to be launched later this year, under the label ‘Bread Worth Sharing’.
