So now, the GF space is becoming wonderfully colorful and cheerful, which is fantastic. It offsets the stresses of failed recipes and baked goods that turn out to be under par. I am shooting for flavor, texture and chew that’s pleasurable. Pleasurable to me, a person who is not gluten intolerant.
I think that if one has to live without gluten, there must be a replacement that is satisfying and delicious.

This commitment is born out of my goal of creating baked goods that are inclusive for everyone.
I have my own mixed bag of dietary things I deal with so I can relate.

I want everyone to enjoy what I create. I always felt bad when someone couldn’t have my cinnamon rolls, or sorry they couldn’t share with their loved ones. I vowed to work on that, and now I am.

The gluten free area is a dedicated room used just for gluten free baking. Only gluten free products are kept there. Pans, mixing bowls and equipment will be only used for gluten free cooking. A dedicated kitchenAid mixer (my favorite model) Will be the only one used for gluten free cooking. Furthermore, I will be baking on a specific day, I’ve set aside Thursdays