After experiencing some health issues, it was suggested I go off of wheat and see how I feel. But as an avid pizza-lover and a vegetarian who gets a large portion of my protein intake from wheat, a gluten-free diet was not what I wanted for my health.
I wondered why I was able to eat pans of pizza and baskets of bread during my travels through Europe. What I discovered was I wasn't wheat sensitive, rather I was sensitive to the pesticides in the wheat (16 of them!) As a baker by trade, I wanted to make a dough that would help me and others.
SO I BEGAN RESEARCHING