Activated Grain Method Byron Community College

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Activated Grain Method

Activated Grain Method

This course has no current classes. Please the waiting list.

Learn how to optimise the nutrition of gluten free grains, legumes and seeds through activating them and then transforming the activated grain mixtures into delicious pancakes, cakes, breads, porridges and more. We will also discuss and demonstrate the fermentation of activated grain batters to create sourdough breads. All recipes will be gluten free and delicious.

This course is suitable for you if you are gluten intolerant or prefer a gluten free diet, or maybe you are vegan / vegetarian and want to optimise the nutrition in your diet? If you would like to incorporate grains back into your diet in a very nutritionally optimised form after not eating grains or if you love to bake and make your own ferments then this course will provide you with a wealth of new information and skills.

Stream is the author of The Activated Grain method cook book.

What to bring

  • Pen & Paper

Feedback from Past Students

“Content was excellent covering many types of cooking from breads, cakes and pancakes. The ease of method alone would make this type of cooking VERY popular not to mention the amazing health benefits. I cannot praise Stream enough.” Jan Redgrave

Important information

Once your enrolment is completed you will receive a confirmation email. This email will be your receipt and inform you of the dates, time and venue of your course, it will also let you know of anything you need to take to class with you. Please make sure that you give us a valid email address and mobile number as any course changes will be communicated via sms or email.

Click here to read our Refund Policy

We keep our class sizes small so that you get a better experience. Avoid disappointment, enrol early!

Ask us about personalised workshops and courses at a time that suits you.

Perfect for team building, birthdays, hens/bucks parties, getting the gang together or just because. Call 02 6684 3374 or email for details (min 8 students or more)