The flour I use is naturally low in gluten compared to modern genetically modified wheat. It contains higher levels of protein and vitamins, making it easier for many people to digest.
“Because it’s a heritage grain, it digests more gently and doesn’t create the sugar spikes you get from modern refined wheat.”
Serenity
Jeep XJ
Elias woke before the first light touched the curtains, the quiet of the house wrapping around him like a blanket. He moved with purpose into the kitchen, where the cool air still carried the hush of night.
He cracked eggs into a bowl, whisking them until they frothed, then poured them into a pan where they sizzled softly. Beside them, sausage links browned, releasing a savory aroma that filled the room. The toaster clicked, sendin