Published August 14th, 2014

Running time: 11 Minutes



We mill grain with Bruce Stewart in True Grain Bread in Cowichan Bay, Vancouver Island, Canada. Bruce explains how ancient and heirloom grains provide a solution to those with gluten sensitivities. It’s not gluten that’s the problem – it’s modern wheat gluten. For more information, check out these pieces on the Rise of the Northeast Grains, as well as the Maine Grains Alliance.

By Laura del Campo