LR: How did you grow into becoming a GF baker? And have you always been a baker?
I’ve always loved to bake. I used to look at my mom’s Betty Crocker cookbook when I was little. The illustrations and pictures were so pretty and happy. My mom is an amazing cook and my Grandma Starry made wonderful pies. About 10 years ago we found out my daughter and I were having sensitivities due to wheat and/or gluten. She was losing her hair and breaking out into red splotches and coughing. I had Hashimoto’s Disease and brain fog that cleared up as long as I stayed away from gluten. We had just started decorating cakes together as a hobby and were so sad to think we’d have to give it up. After trying several different gluten-free desserts, I realized there were not many good options. That started my journey in creating my own recipes and eventually my own gf flour blend.
So much trial and error! I wanted to make something I knew I could count on to work in all kinds of baked goods. I have thrown away many cookies and brownies in the last 10 years!
Oh my goodness. I’m a pretty simple lady. I’ve been a stay at home, home school mom for 25 years. I love my family and friends. I adore my 5 kids and have a strong faith.
Household name? Right now I’m just interested in making a living for my youngest son and I and I want people to be able to enjoy baked goods again. I want to hear, “that’s the best cake I’ve ever had!” without adding… “for gluten free.”
I really love to make gluten-free bread. You just can’t beat the smell of fresh baked bread.
I love, love, love biscuits and gravy and Farmstead Cafe makes a great gluten-free quiche!