The Sourdough School

BREAD COURSES || NUTRITION TRAINING || DIGESTION ANALYSIS || PERSONALISED BREAD

Learn to bake, eat, and share the healthiest bread in the world. Discover how to bake as Lifestyle Medicine from the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire in the UK, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

+44(0)7813308301
[email protected]
Follow on Instagram
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Student Login

Book a consultation

Navigation
  • courses
    • Book a Call
    • 12 week Bread Delivery Gut Reset Course
    • 1 Day Practitioner BALM Training Day
    • 3 Day Bake for Heath Workshops
    • 6 Day Reset Retreat
    • Annual Tuscan Retreat
    • The Diploma
  • Personalisation
    • Bread & Health Assessments
    • Personalising Bread
    • Personalising Bread Using Nutrigenetics
    • Priority Access: Join the Waiting List
  • About
    • About The Sourdough School
    • Contact Us & FAQ
    • General FAQ’s about The School
    • Request a Callback
    • Where to stay & more
    • Reviews
    • The Team
    • A Social Enterprise
    • Contributors & Guest Tutors
    • What Our Students Say
    • Login
  • Our Approach
    • Baking as Lifestyle Medicine (BALM)
    • Prove it – The Case Studies
    • 12 Week Student Support Pack
    • Bread as Preventative Health
    • Training Bakers & Healthcare Professionals
    • Diversity Bread™
    • BALM & Bread in The Blue Zone
    • Proven: Bread Podcast
  • Admissions
    • Request a callback
  • Shop
    • Our Flour and Ingredients
    • Our Books
    • Equipment
    • Flours From Farmers Directory
    • Add Farmer to the Directory

Gluten and Autism Spectrum Disorder

A Descriptive Study of Alternative Grain Consumption among Individuals with Celiac Disease

Tetraploid and hexaploid wheat varieties reveal large differences in expression of alpha-gliadins from homoeologous Gli-2 loci

Tetraploid and hexaploid wheat varieties reveal large differences in expression of alpha-gliadins from homoeologous Gli-2 loci

Recent advances in celiac disease

Recent advances in celiac disease

A genome-wide association study for celiac disease identifies risk variants in the region harboring IL2 and IL21

A genome-wide association study for celiac disease identifies risk variants in the region harboring IL2 and IL21

photo

Diversity of the cultivable human gut microbiome involved in gluten metabolism: isolation of microorganisms with potential interest for coeliac disease

photo

Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products

Detection and quantitation of immunogenic epitopes related to celiac disease in historical and modern hard red spring wheat cultivars

photo

Celiac Disease, Wheat Allergy, and Gluten Sensitivity: When Gluten Free Is Not a Fad

photo

A prospective, double-blind, placebo-controlled trial to establish a safe gluten threshold for patients with celiac disease

sourdough and gluten free

Adverse reactions to gluten: Exploitation of sourdough fermentation

Sourdough lactobacilli and gluten degradation

Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: New perspective for coeliac disease

gliadin and zonulin

Gliadin, Zonulin and Gut Permeability: Effects on celiac and non-celiac intestinal mucosa and intestinal cell lines

Difference between gluten sensitivity and coeliacs

Divergence of gut permeability and mucosal immune gene expression in two gluten-associated conditions: celiac disease and gluten sensitivity

Sourdough and coeliac disease

Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue pateints

  • 1
  • 2
  • Next Page »
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Email Sign Up

BANT Member
Lifecode GX

Terms and Conditions | Privacy Policy
Copyright © 2025 Vanessa Kimbell
Call +44 (0)7813308301 | Email [email protected]
Registered in England & Wales: 08412236
Website by Callia Web