Celiac disease was a new term for me nearly 20 years ago. Baking and cooking were my go-to hobby, therapy, and joy.  I had to rapidly transition to the gluten free lifestyle for the sake of my husband and children.  I started small, but soon found myself learning about worldwide sources of ingredients, flours, starches, gums, powders, and more that could be used to create delicious, healthy, and safe food for my family.

         I said goodbye to the days of baking perfection with all-purpose wheat flour & its stretchy gluten proteins;  and then I said hello to a future of gluten-free chemistry that challenged me to craft edible, flavorful, non-gritty baked goods.  After decades of experimentiation and education, I am thrilled to be able to share all I have learned in the form of unbelievably delicious (and guaranteed gluten-free!) products that everyone can safely enjoy.