Gluten isn’t just a buzzword—it’s a complex, functional protein that plays a starring role in baking. But not all gluten is created equal. This deep dive unpacks what gluten really is, why it affects people differently, and how grain variety, farming methods, and fermentation can make all the difference to how your bread feels in your belly.

The terms given to the various farming practices and standards used to grow our food can be confusing. Some of the terms we commonly refer to are clearly defined, while others are not. This post aims to provide clarity and help you to make informed choices about your food.

Buying organic whole grains? A bit of pantry care goes a long way. Here’s how to store food the right way to keep it fresh, pest-free, and ready to use.

Flour can feel confusing. This plain-English guide walks through wheat types (ancient, heritage, modern), what stone vs roller milling changes, and why protein percentage and hydration matter for crumb, crust and flavour. You’ll also get tips on choosing flours for bread, pastry and cakes—and blending for performance and shelf life.

  While not as sexy as a lot of other ingredients, salt is an important part of our cooking and it has changed the way we prepare and store food. It preserves, enhances flavour, and even changes the texture ...

This is a simple 100% whole grain sourdough bread recipe made with some of the finest organic, biodynamic and sustainably grown whole wheat grains available in Australia. In this recipe we used a combination of one third each of Yecora hard red and Scout hard white wheats from Burrum Biodynamics in north-east Victoria, along with one third Khorasan wheat from Bio-Oz in Parkes, New South Wales.

A simple and easy oat and chia seed breakfast recipe that can be prepared in advance for breakfast on the go or anytime you need a quick meal.

Traditional Australian whole wheat scones recipe made with biodynamically grown Purple Straw wheat flour.

This is an easy and delicious recipe for home made soy milk made with whole soy beans grown by Slater Farms in the Northern Rivers region of New South Wales.

Sunflower Tahini   Want to stick to locally produced, but miss tahini? Unfortunately, we haven’t been able to find a sesame producer in Australia, but we can help you with a great tahini alternative. We were...

A friend has kindly gifted you some sourdough starter, hooray! Or you bought some online, or you came home with a jar from my sourdough workshop. But now what do you do?? Let me take you through some starter...

I was thinking about what recipe to post and as it just got a bit cooler here in Brisbane, I started to feel like soup. And what is the most important aspect of soup? The bread, of course.  I fell in love wi...

This is the Sovereign Foods origin story: Where we came from, why we're here and where we look to for the future.