It began with apples.

Fall is in the air.

It was 2017. I decided to try out a new recipe for a gluten free flour I’d been playing with. The pie filling was sitting in the fridge and so I enrobed them with a butter pastry. I rustled up.

If you ever get the chance to try an Elstar apple your pie filling will never be the same! They are perfect.

Beautiful apples courtesy of Willow View Farms Orchard, Abbotsford, BC

The first thing I noticed was the ease of making the dough. I took a chance & didn’t even chill it. (I hate waiting for dough to chill & then bashing it into submission so I can roll it out again. Life is too short.)

It rolled like a dream. No cracking, tearing or general finicky-like attributes of a pie crust. Confession: It was 20 years since I earned my pastry diploma & I can say I made pie crust about 10 times since.

That GF pie crust changed all that. I turned it into a small business, for 6 glorious summers. It sowed the seeds of obsession for all things gluten free. One recipe that has turned into 5 mixes & nearly 70 recipes.

I look forward to sharing more recipes, adventures in gluten free and the journey along the way of starting a CPG business.