It began with apples

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. Or less. 

That GF pie crust changed all that. The first step in my head took place soon after to go commercial with all this.

I reached out to my favorite orchard with a "hey, what about GF frozen pies with your apples?"

And that was how I turned it into a small business, for 6 glorious summers. It also sowed the seeds of obsession for all things gluten free.. Breads came next once I'd mastered pie dough. That one recipe that has turned into 5 mixes & over 100 recipes.

I look forward to sharing more recipes, adventures in gluten free and the journey along the way of starting a CPG business, which by the way is not for the faint of heart.