Jon Przybyl of Proof covering all you would like to know about gluten and fermented bread. He is the owner and baker of the amazing and absolutely delicious Proof bread.

Join us Final Assembly located inside the north end of the large Barnone AZ building.

Get Down with Gluten: a conversation about the benefits of fermented bread.

Let’s talk about grains. In today’s world of marketing, many of us have heard or read about gluten in negative context. Did you know that historically humans used to receive 80 percent of calories from grains? We grew up with grains at the base of our food pyramids and now we’re being told not to eat them. Why? We will discuss grain allergens, what happens during fermentation, compare various breads and talk about the differences in nutrition.