Chris StaffertonNot a stranger to dabbling in the kitchen, Chris was challenged to go to the next level when his doctor told him to remove gluten from his diet. With a background in engineering as well as a love of food (especially bread!), reading and problem-solvig Chris set to work, tinkering in the kitchen to develop real bread without gluten. The learning curve was very steep as he set out to understand how to make bread with minimal, simple ingredients and without additives. The challenge increased when one of Chris's daughters was also put on a gluten-free diet. There was the matter of making bread and other baked goods that a teenager would eat and would be confident to share with friends. If a bread ever scored more than 5/10 Chris knew he was heading in the right direction. When the score was 8/10 or better, he was ecstatic! For the past 8 years, Chris has provided recipes, coaching, and consultancy in gluten-free baking around the world. Over recent years he has baked his bread and collaborated with bakers in Australia, France, the UK, the Czech Republic, Greece, the USA and Germany. He continues to research, innovate and refine techniques to produce better bread without gluten. Read More Read Less