The Millefiori Project

is creating explorations of culinary chemistry, history, and culture

Select a membership level

Community Member
reward item
$3
per month
You get access to the work patrons make possible, including:

  • Articles: on the properties and uses of our ingredients from a practical food-science perspective, interesting investigations of ingredient history, and more.
  • Recipes: complete with in-depth explanations of why and how the ingredients and techniques work, and other nifty info.
  • Videos: food science experiments, historical recipe tests, and instructional demonstrations of useful techniques.

Patrons also get extra opportunities to give input on upcoming projects.
Includes Discord benefits
  • Patron-Only Discussions
  • Articles, videos, recipes, and other exclusive content
Contributor
reward item
$5
per month
All the benefits of the Community Member role, plus access to live Q & A sessions after new videos, and other neat stuff as a thanks for your support.
Includes Discord benefits
  • Patron-only Q&As
  • Patron-Only Discussions
  • Articles, videos, recipes, and other exclusive content
Collaborator
reward item
$12
per month
All the Community Member and Contributor benefits, plus extras for patrons who want the most active involvement in ongoing projects: interesting things I come across in my research, early looks at experiments that haven’t made it into an article, video, or recipe yet, and more. 
Includes Discord benefits
  • Patron-only Q&As
  • Patron-Only Discussions
  • Access to ongoing research and works-in-progress
  • Articles, videos, recipes, and other exclusive content
  • Extra content

0

patrons

$0

per month

About

The Millefiori Project seeks to expand our collective understanding of the chemistry, history, and culture of the ingredients used to make foods without gluten.

Through science, we learn to truly understand how our ingredients work rather than having to just rely on following tested recipes and looking up substitutions. Through history, we learn the techniques and ingredient pairings that best suit our flours, and see ways foods have connected people and places as recipes and traditions evolve. Culture is the story that emerges as we weave these threads together and become empowered by this knowledge. All are necessary to really take ownership of the foods that nourish us as individuals and communities, through collaboration, sharing ideas, and documenting our discoveries.

My story:
In 2010, as a college student, I began developing and sharing my own gluten-free recipes - at first this meant using my understanding of chemistry to build upon and refine existing formulas, ratios, and techniques, but the more I learned, the more I saw a growing need to rebuild an understanding of these ingredients from the ground up. This meant delving much deeper into food science, and also shaped my studies to include food history. I have been diligently researching ingredients through both lenses ever since, alongside developing my own distinctive recipes. Since 2018 I’ve put some of this research into practice by selling naturally-fermented breads and treats as a microbakery in Durham, NC, as well as continuing to provide community education on gluten-free baking.

But this work goes far beyond simply developing recipes for a bakery or a cookbook. Advancing our knowledge of what can be and what has been done with gluten-free ingredients is a perpetually ongoing process, be it through discoveries in food chemistry, innovations in plant breeding or flour milling, digitization and exploration of historical materials, or experimentation and communication among home cooks. The Millefiori Project aims to bring all these pieces together as we begin to form a cohesive picture of our gluten-free foods and foodways.

How to get involved:
Patreon supporters pay a monthly subscription, and in return get access to high-quality content and other resources like:
  • Recipes: complete with in-depth explanations of why and how the ingredients and techniques work, and other nifty info.
  • Videos: food science experiments, historical recipe tests, and instructional demonstrations of useful techniques.
  • Articles: on the properties and uses of our ingredients from a practical food-science perspective, interesting investigations of ingredient history, and more.
  • Baking classes: live-streamed and interactive workshops.
  • Community: access to communication and collaboration with others contributing to a collective understanding and appreciation of these ingredients.
Your contributions supply materials for this work, including heirloom grains and other interesting ingredients to test flours and report my findings, books and other physical media for researching and documenting how our ingredients have been used, and other things I need to keep producing the content described above. Even more critically, you support my time and effort as a researcher and writer which is what makes the project possible.

Everyone with an interest in food, history, science, or culture is encouraged to get involved in the Millefiori Project in any way you can! I welcome you to join the conversation here on Patreon, as well as the project websiteInstagram, and Twitter.

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