WHEN Louise Ritchie’s boys were younger she was intent on finding alternatives to the gluten-free diet recommended to treat their mild eczema.
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After six months on the regime she became worried about the highly-processed and sweetened range of gluten-free foods, which were also overly packaged and pricey.
“I have always liked to cook from scratch and I like to know what goes into our food,” she said.
Mum to Ted, now 9, and Sam, 7, with husband Michael, Ms Ritchie taught herself to bake sourdough bread after reading about its impact on gluten. She said it took two days to create a batch of bread.
“This slow fermentation process allows all the good bacteria and wild yeasts to develop flavour as well as break down the gluten proteins allowing for easier digestion and the greater absorption of nutrients,” she said.
This experience gave rise to Beechworth-based Silver Creek Sourdough Bakery in mid-2014. It now supplies more than a dozen shops and cafes with sourdough bread, crumpets and pizza bases.
- Homegrown Chef: Page 18
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