I didn’t set out to become a baker. But in 2017, I was experiencing significant health issues. And no one seemed to take me seriously.
That’s where the journey began.
I consulted a functional medicine doctor, who discovered that I had a wheat and gluten intolerance, along with a dairy sensitivity. Wanting to verify that diagnosis, I decided to go completely gluten-free. Miraculously, my symptoms disappeared.
I wasn’t the only family member having issues with gluten. In 2015, my daughter was diagnosed with celiac disease. Celiac disease is an autoimmune condition in which the immune system reacts to gluten, causing damage to the small intestine.
Gluten also causes inflammation. A growing body of evidence suggests that low-grade, chronic inflammation contributes to some of the nation's leading killers, including cardiovascular disease, cancer, and type 2 diabetes, as well as Alzheimer's disease, allergies and asthma, arthritis, anxiety and depression, and some skin conditions.
Although being gluten-free made me feel better, it was not easy. Gluten is pervasive. It’s found in bread, pasta, cookies, cakes, crackers, rolls, buns and more. Every time I turned around, I had to avoid foods that everyone else enjoys.
I learned about food allergies and sensitivities as an early childhood educator working with the Child Food Program, and learned to adapt recipes and meal choices to keep everyone safe in my care. Armed with that knowledge, I decided to make the foods I loved, but make them in a way my family and I could consume safely. I experimented and tested, and gradually became proficient at achieving the flavor and consistency of my favorite baked goods.
While I was on this journey of discovery, I kept meeting other people who were searching for the same things, and more. When I shared some of my favorite treats, people went crazy for them! They begged me to start selling my stuff so they could buy more. I also learned about soy, dairy and nut allergies, and kept tweaking my recipes to eliminate those ingredients wherever possible, making my breads and other goodies accessible to even more people.
So now, more than a decade after beginning this journey, I am baking up a storm. I’m so excited to share these delicious treats with you. Whether you are eliminating gluten as a choice or a necessity, I hope you enjoy every bite!
