About me

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In 2014, I was diagnosed with Celiac Disease. Ever since, I have tried almost every type of gluten-free (GF) flour to produce GF baked goods that don't have that "gluten-free taste". I am proud to say that after all these years, I have finally cracked the code. The proof? My toughest critic: my husband. When I first started baking, he was always noticing what he would describe as a "gluten-free taste". I am now happy to report that after years of experimenting, when he eats my cookies he always says (with a mouthful, of course), "wow, you really can't tell these cookies are gluten-free!!!" That being said, I have decided to maintain a completely GF kitchen for my Celiac and gluten-sensitive customers. What's in it for my gluten-eating customers? You get to cater to ALL of your guests. See below for some really interesting gluten-free statistics. 

According to Statistics Canada, 1 out of every 3 Canadians are looking for gluten-free products. What does that translate to? Today, roughly 10 million Canadians are consuming gluten-free products!  With these mind-blowing figures in mind, I'm sure at your event you are likely to have at least one guest who is avoiding gluten. 

(Source: https://www.agr.gc.ca/eng/food-products/processed-food-and-beverages/trends-and-market-opportunities-for-the-food-processing-sector/gluten-free-claims-in-the-marketplace/?id=1397673574797)