When company founder Gina Kelley (my sister!) started eating a strict gluten-free diet six years ago, all she really wanted was a good scone. After a year of trial and error – and baking scones once a week or more – her No. 1 All-purpose Flour was born. She added more flours and baking mixes to her collection, and earlier this year she opened her flour production company: www.glutenfreegourmand.com.
Here we are in 2005. Why 2005? Because for some reason I could not find a more recent photo of the two of us. Back then, Gina (left) was contemplating joining the Gluten-free Lifestyle.
If you or your child can no longer eat wheat due to a diagnosis of celiac disease or gluten intolerance, you need to try these flours out. Everything is blended by hand and produced in small batches. I made my first attempt at gluten-free baking with Gina’s pastry flour for Thanksgiving: I whipped up my old standby, the all-American apple pie. I was nervous to try a wheatless flour, but I followed my favorite crust recipe and simply substituted Gina’s flour for the wheat flour.
It was a success! I had to add a little more water than usual to the recipe, but it rolled out just fine, browned up nicely in the oven, and–most importantly–tasted delicious.
New to gluten-free baking? Try the pancake mix.
Starting today on the Green Baby Guide, you can enter to win two flour mixes of your choice! You can enter up to three times. Here are the three ways to enter:
We’ll choose three winners on Friday, November 30th. U.S. addresses only, please. Good luck!