Are you here because the bread you’ve been buying is making you sick but you can’t imagine going the rest of your life without bread?

Or maybe you haven’t experienced problems {yet} but you want to eliminate store-bought bread (and all the toxins that come with it) from your home?

If you want to make the switch to homemade bread but the idea immediately makes you feel overwhelmed and unsure of where to start then welcome! You’re in the right place.

I was once in your shoes-

Our daughter couldn’t eat anything containing gluten without getting really sick. Stomach cramping, bloating, diarrhea – all symptoms pointed to gluten intolerance. 

We knew we needed to eliminate gluten from our diet for her sake. But dang… we love bread! And gluten free bread just wasn’t the same.

Besides that, we have a huge family – replacing all of our store bought bread with homemade bread felt like an impossible task!

I spent a year researching how wheat is grown and what the milling process entails (I actually made a 4 part documentary on what we learned that you can access for free below).

I made a shocking discovery: the problem isn’t the gluten, it’s the grain. 

If your body can’t tolerate gluten please know this: Your body isn’t broken, the system is. 

I began buying wheat berries with simple DNA structures that are farmed without chemicals. I began milling these wheat berries at home and learned how to ferment our dough so that it was easier for our bodies to digest. And then I learned how to make all the breads we love with fresh milled flour. 

Guess what happened? Our daughter stopped getting sick! 

But before I started stating that I had the cure, I wanted to test my theory first. So I began sharing what I had learned with our gluten intolerant class members. Guess what? Member after member found that they, too, can now enjoy fresh milled and fermented bread! 

How exciting is that?? 

Here’s the thing, though: there is a pretty huge learning curve to fermenting and baking with fresh milled flour.

I thought I was good at making bread but none of my recipes worked with fresh milled flour. My loaves resembled gritty hockey pucks and my family was no longer excited when they saw me making bread. 

I refused to accept that breads made from fresh milled flour would always be inferior to commercial flour.

It took me 4 years of research and trial and error, but I figured out the tricks to being successful.

I have come to love baking with fresh milled flour and my family now prefers bread with milled flour over a bread made from commercial flour! That’s a HUGE win!! 

This course is the step by step guide and recipes that I would have loved to have when I was getting started. 

The most exciting part? Since launching it, we consistently have new members sharing pictures of their {perfect} fresh milled loaves within weeks of starting. They get to skip the years of trial and error that we had to go through!

So if you are ready to make the switch, we would love to make it as simple and easy as possible for you.