What's So Bad About Gluten? The New Yorker investigates

Michael Specter at The New Yorker magazine has written an excellent article about gluten, gluten avoidance and our frighteningly processed modern diet.  

If you've fallen in love with the sourdough starter in your fridge, or with baking generally, or if you're looking at Cafe Royale's homemade bread and wondering why it tastes so good, then this is a great read. 

[Our secret is: organic stoneground, wholegrain flour, lots of water, sloooow fermentation and no added gluten, sugar, enzymes, vinegar, dairy etc etc]