The American Society of Baking (ASB) will host a webinar on June 10 at 11:00 am ET, "Baking with Ancient Grains of the Great Plains." Click here to register.

Step back in time to explore the grains that shaped the earliest foundations of baking—and discover how they’re making a bold return to modern production, ASB says. 

The webinar will bring together history, nutrition, and real-world baking applications. Featuring narrated baking demonstrations by Rachel Carlson, a food scientist with over 15 years of hands-on experience, this session will explore how grains like einkorn, spelt, Khorasan wheat, millet, and buckwheat offer distinct flavors, nutritional benefits, and versatile functionality in today’s baking operations. 

What attendees will gain from this session: 

• Insights into the history and regional significance of ancient grains
• Understanding of their flavor profiles, nutritional value, and functionality in baking
• Practical examples of how to work with these grains in commercial and artisan settings 

About the speaker:

Carlson is a food scientist at the Northern Crops Institute in Fargo, North Dakota, with over 15 years of experience specializing in baking applications that showcase the characteristics of wheat, soy, and gluten-free ingredients. She conducts laboratory analyses of northern-grown crops and contributes to pilot-scale processing initiatives. Carlson also leads technical demonstrations and training sessions for domestic and international trade teams, as well as participants in specialized short courses. Her expertise in food science, combined with practical experience in both research and education, makes her a valuable resource to the industry and to every audience she serves, says ASB.

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