How I Created a Flour Blend That Works for Everyone

Back in 2013, when I was diagnosed with a gluten allergy, I quickly realized that the gluten-free flour options available just weren’t up to my standards. Most of them were gritty and lacked the smoothness I expected in my baked goods. That’s when I began experimenting with my own flour blends, determined to find something that would work for me. After years of trial and error, I developed a blend in 2018 that I knew was special. I’ve been baking with it ever since, and the results speak for themselves. 

Friends, family, and fellow gluten-free bakers loved the difference, and I knew it was time to share this flour with others who face the same challenges in their kitchens.