Chris Stafferton used to be a naval architect. Now he is Devonport's self-proclaimed "breadarchitect".
Working from his home kitchen, he doesn't just bake bread products, he invents them.
"I don't like that term 'gluten-free'. I prefer the idea that I am making good bread and some very tasty bread that just doesn't have any gluten in it."
Having already published a book called Promise and Fulfillment, detailing his experiments, recipes and adventures in breadmaking, Mr Stafferton has found friends and devotees internationally.
He is now looking to reach further into the local community via ready-to-bake bread kits and — later this year — a microbakery set up in a food van.
Over the past couple of years he has benefited from the assistance of the Seedlab agribusiness incubator program to work through issues like food safety and business planning.
"That's been a wonderful process. One of the things that Hazel MacTavish-West, who runs Seedlab, kept saying to me was, 'You've got to focus, focus!'" Mr Stafferton said.
"She said, 'Are you going to write another book or are you going to develop these bread kits?'
"And Seedlab has been with me all the way, helping me to nut out things, putting me in touch with experts in different fields.
"I wanted to get as much Tasmanian produce into what I do as I can. The granary loaf sits at about 90 per cent Tasmanian produce."
One of the loaves Mr Stafferton has invented is called the Kindred loaf. It is made almost entirely from ingredients from Kindred Organics, near Forth.
Buckwheat, quinoa and flax are all sourced from the farm.
The long-term plan is to produce the kits as well as fresh loaves in a microbakery set-up on wheels. The kits will sell online at first but eventually through shops.
The Bread Worth Sharing kits aim to make no-fuss sourdough easy. There's little to do besides adding water.
The quest for better gluten-free bread began for Chris after his doctor tired of prescribing elimination diets.
"I couldn't get my health right and my GP eventually told me to do away with gluten. After about two weeks I was already feeling better.
"Then in the same year my youngest daughter was given a similar diagnosis, which just strengthened my resolve.
Mr Stafferton has experimented with innumerable seeds, grasses, types of rice and different leavens [agents to make bread rise] to arrive at many new bread recipes that owe their simplicity to what are often ancient traditions.
"I want to use the simplest ingredients, organic, local and [with] no food additives. It's been quite a journey.
"Using honey as a leaven has me fascinated. I did a lot of reading and found it's been used in a lot of ancient cultures.
"For a beekeeper, water in the honey is a bad thing. For a baker, it can be great because you let it ferment and you've got a brilliant leaven."
