Naah then, ‘as tha ever ‘ad reght good gluten free bread like this’un?
Every time I serve gluten free bread to diners they are amazed at the quality and taste, and ask where they can buy more. I spent years trying loaves and settled on two organic bakeries. This one’s a seeded sourdough from Good Grain Bakery, based at Shipton Mill (using their flours, which I use for my baking). It’s what I eat for breakfast every day, so I’m confident any coeliac or gluten intolerant diners in your dinner party are getting a real treat!
@goodgrainbakery @shiptonmill
This is just one of many insights into my work as a travelling private chef in the North of England. "Where do you cook?" I hear you ask, "I'm looking for a private chef near me".
Well, this example relates to my work as:
I travel throughout the North - check where I can come and cook for you
