It all began in an orchard.

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.

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.