Gluten Free Baking

OUR STORY

How we started

 

In 2009, after 18 years of illness and pain, I finally discovered it was all due to gluten intollerance. At the time I was living in Calgary, Alberta and with some work was able to find some gluten free options. Not many of them were very good, so I ended up giving up all breads, pastas, and cereals.

 

My first attempts at Gluten Free baking were aweful. I quickly became disappointed and ready to give up. The dough never looked right. It was not easy to work with. Most times things would not turn out well, if they turned out at all.

 

Work took me to South East Saskatchewan. It became much harder to eat gluten free here, especially if I didn't make it myself at home. I quickly learned how to make most of the things I was missing. I even gave up store bought pasta sauces and fruit in favour of making and canning my own. I was quickly disovering how amazing food can actually taste. But I was still missing breads and baking.

 

Before I was gluten free, I hated store bought perogies. Now that I am gluten free, the store bought ones are even worse than before, and so expensive. That was one of my first projects. Learning to make a good gluten free perogie dough so I could make perogies. My third recipe worked out wonderfully. It wasn't long and I was creating more and more.

 

Due to sensitivities and other nutritional issues, I avoid foods with preservatives and processed sugars as much as possible. All ingredients are as wholesome and natural as possible. I use butter in favour of margarines (unless lactose intollerance dictates otherwise). I preserve most of my own fruit and use it in my baking whenever possible. Using store bought preserved or canned fruit is a last ditch option and I will let customers know if that's what it has come to.  I use almond and soy milk interchageably with regular milk, and therefore need to KNOW of all allergies/intollerances when a customer orders some baking.

 

This site lists most of the gluten free items I now offer to local customers who either can't or won't try to bake gluten free. I also cater to other allergies/intollerances such as lactose, sugar, nuts, etc. When you place an order, I will be in touch to discuss all allergies/intollerances to make sure you are completely happy with your order. If you want something you don't see here, feel free to email me. I'll do my best to find a recipe to make it work.