Welcome!
I would love to start this off by telling you how I spent my childhood baking along side my mom, and that's where I learned everything I know and developed my love for baking. Unfortunately, the only person my mother baked with was Betty Crocker. So I'll have to take a different approach here (I did get to lick the beaters, though!)
I would love to start this off by telling you how I spent my childhood baking along side my mom, and that's where I learned everything I know and developed my love for baking. Unfortunately, the only person my mother baked with was Betty Crocker. So I'll have to take a different approach here (I did get to lick the beaters, though!)
I am a late bloomer when it comes to baking. For 30 years, I baked pretty much the same, one cookie. Every year at Christmas my homemade Linzer cookies found their way to friend's homes, or my workplace, or parties. Thing is, everyone loved that cookie. I don't know why I didn't take that as a clue that maybe I'm on to something.
So in recent years, maybe the last five or seven, I started branching out and trying new things. And before too long, my baking world exploded and the sky was the limit.
Then gluten-free happened. And my baking escapades stopped. No - I'm not Celiac. But I read enough of the science behind why wheat is simply not good for us. Especially when you think about how much wheat the average person consumes. The wheat that is produced today is simply not the same as the wheat that was produced when I was growing up. So I stopped eating it. And after the craving stopped (maybe two weeks into it), I realized that I actually felt better. Yes, better. And I was feeling pretty good before. But something was different.
So in recent years, maybe the last five or seven, I started branching out and trying new things. And before too long, my baking world exploded and the sky was the limit.
Then gluten-free happened. And my baking escapades stopped. No - I'm not Celiac. But I read enough of the science behind why wheat is simply not good for us. Especially when you think about how much wheat the average person consumes. The wheat that is produced today is simply not the same as the wheat that was produced when I was growing up. So I stopped eating it. And after the craving stopped (maybe two weeks into it), I realized that I actually felt better. Yes, better. And I was feeling pretty good before. But something was different.
Back to baking.... well, here I was ..... starting all over again. Trying to convert my favorite recipes into gluten-free was not easy or fun at first. Many trials and many errors. Lots of stuff in the trash. But eventually I got it. And once I got it, I ran with it. Converting recipes, as well as making up my own. Making yummy things that taste pretty darn close to their gluten-full counterparts. No. Wheat. Needed.
And then, of course, I discovered macarons. Which was like the final frontier for me. Naturally gluten-free, unnaturally fussy and difficult to make, once I conquered them, they became my passion. The confection that gives me the most satisfaction (even though I wish I could do something about all that sugar!). It's a wonderful special occasion treat!
Today, I am mostly gluten-free, but will occasionally give in to a craving for pizza (although I do make gluten-free crust when I have time).
I try to use the best quality and freshest ingredients I can - organic whenever possible. So if you have any questions about any of my products, feel free to drop me a line. I also experiment a lot with sugar-substitutes, and would be happy to discuss any special needs you might have.
And then, of course, I discovered macarons. Which was like the final frontier for me. Naturally gluten-free, unnaturally fussy and difficult to make, once I conquered them, they became my passion. The confection that gives me the most satisfaction (even though I wish I could do something about all that sugar!). It's a wonderful special occasion treat!
Today, I am mostly gluten-free, but will occasionally give in to a craving for pizza (although I do make gluten-free crust when I have time).
I try to use the best quality and freshest ingredients I can - organic whenever possible. So if you have any questions about any of my products, feel free to drop me a line. I also experiment a lot with sugar-substitutes, and would be happy to discuss any special needs you might have.
Bonnie