How We Started
The Piping Bag Bakery was born out of Carla, our owner/head baker's, long misdiagnosed case of Celiac Disease and her desire to provide a way for people diagnosed with the disease to enjoy eating healthy baked goods minus gluten. While our owner was waiting for the correct diagnosis, she struggled with severe skin rashes, brain fog, chronic fatigue, digestive issues, and edema. Once doctors made the proper diagnosis, they set up an Autoimmune Paleo Protocol for our owner and head baker to follow.
It wasn't easy for Carla to follow the strict protocol, which took almost two years to complete. During that time, she missed eating breakfast scones, muffins, sourdough bread, pies, and cookies that contained gluten. Once off the protocol, our owner and head baker began experimenting with gluten-free flour like buckwheat, millet, arrowroot, amaranth, teff, and sorghum bread to make delicious, healthy organic, gluten-free baked goods. She quickly realized making baked goods using different high-quality gluten-free flour was her first love, so she decided to share her first love with anyone looking for a change.
What We Do
We only use high-quality ingredients for all of our baking. We use ground flaxseed and psyllium husk to minimize exposure to common allergens associated with gums. although we do use gums in various products. Nutritious ancient grains are milled in small batches and used immediately to produce our baked goods.
Taste The Difference
Our products are free of oats, rice, potato, and corn flour. And only milk, butter, and eggs from local pasture-raised, hormone, and antibiotic-free cows and chickens are used. Our vanilla, chocolate, dried fruits, and nuts are gluten-free, organic, and fair trade. At least ninety percent of our ingredients are organic and gluten free.
We here at The Piping Bag Bakery are committed to making a delicious, healthy, organic, gluten-free baked product that all our customers can enjoy while maintaining a healthy lifestyle.