Chris Stafferton bakes only gluten-free bread, uses gluten-free sourdough often, and NO gums. He even enters his loaves in baking competitions alongside wheat bread - and wins!I was totally honored to interview him all the way from Australia, and I think he'll fascinate you as he did me.If you'd like to skip to certain parts of the interview, use the partial transcript with time stamps here: https://wp.me/p3aQax-lDy
