How I Started

 

'flour•ish was born out of my long misdiagnosed case of Celiac Disease and my desire to provide a way for people diagnosed with the disease to enjoy eating healthy baked goods minus gluten. While I was waiting for the correct diagnosis, I struggled with severe skin rashes, brain fog, chronic fatigue, digestive issues, and edema. Once doctors made the proper diagnosis, I started an Autoimmune Paleo Protocol. 

 

It wasn't easy for me to follow the strict protocol, which took almost two years to complete. During that time, I missed eating breakfast scones, muffins, sourdough bread, pies, and cookies that contained gluten. Once off the protocol, I began experimenting with gluten-free flour like buckwheat, millet, arrowroot, amaranth, teff, and sorghum to make delicious, healthy organic, gluten-free baked goods. I quickly realized making baked goods using different high-quality gluten-free flour was a passion of mine, and I decided to share it with anyone looking for a change.

 

What I Do

​

I only use high-quality ingredients for all of my baking.  I use ground flaxseed and psyllium husk to minimize exposure to common allergens associated with gums, though I 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

​

My 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. The vanilla, chocolate, dried fruits, and nuts I use are gluten-free, organic, and fair trade.  At least ninety percent of our ingredients are organic and gluten free.

​

My Mission

​

I am committed to making a delicious, healthy, organic, gluten-free baked product that all my customers can enjoy while maintaining a healthy lifestyle.