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WOMAN OWNED
YOU'RE NOT ALONE
STAY POSITIVE, eat well
It's crucial not to let the diagnosis of celiac disease or gluten sensitivity overwhelm you; instead, view it as an opportunity for positive change. Embracing a gluten-free lifestyle means joining a vibrant community of individuals who have navigated similar journeys and are here to support you. Together, we can share experiences, insights, and tips on how to thrive while gluten-free. By understanding the signs of possible gluten sensitivities, you gain the power to take control of your health. Learning how to make the switch to gluten-free living can be an empowering journey, filled with discovery and newfound culinary delights. So, let's dive into this adventure together, with the knowledge that your well-being is paramount, and a vibrant, gluten-free life awaits you.
KNOWING THE SIGNS
LISTEN to your body
SYMPTOMS:
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Digestive Issues
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Fatigue
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Brain Fog
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Headaches
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Skin Problems
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Joint and Muscle Pain
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Mood Changes
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Nausea and Vomiting
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Weight Loss or Gain
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Hormonal Imbalances
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Nutritional Deficiencies
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Numbness and Tingling
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Anemia
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Mouth Ulcers
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Balance Issues and Trouble Walking
Experiencing any of these symptoms? Your body may be telling you something. It could be a gluten sensitivity or celiac disease. Be aware of the symptoms of gluten allergies to avoid misdiagnosis.
DIAGNOSES:
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Autism Spectrum Disorders (ASD)
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Irritable bowel syndrome (IBS)
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Inflammatory Bowel Disease (IBD)
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Autoimmune Disorders
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Neurological Disorders
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Fibromyalgia
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Peripheral Neuropathy
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Chronic Fatigue Syndrome (CFS)
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Attention Deficit Hyperactivity Disorder (ADHD)
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Osteoporosis
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Infertility and Reproductive Issues
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Thyroid Disorders
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Eczema and Psoriasis
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Arthritis
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Anxiety and Depression
Manage your diagnosed condition with guidance and lifestyle adjustments. Take control of your health and find support on your journey. The following diagnoses may be associated with a gluten allergy.
Our team of naturopathic doctors take the necessary time to collect a complete story from each patient and then will educate each patient as to why they believe symptoms of gluten sensitivity have developed and how to best address the underlying causes of this condition to achieve lasting wellness.
Dr. Ryan Sweeney, Naturopathic Doctor
LIFE IS
what you bake it
Why were grandma's recipes so good? Well, they were made with love... and gluten.
But not to worry: As long as you have the love we have the gluten-FREE mix!
TEXTURE
Gluten provides the characteristic chewiness and structure to bread, and gluten-free bread tends to be denser and even a crumbly texture. Achieving light and airy texture in gluten-free bread can be challenging, but it can be achieved with the right combinations of flours, binding agents, leavening agents, and proper mixing techniques.
MIXING & KNEADING
Regular dough requires kneading to create that stretchy doughy texture. In gluten-free baking we avoid kneading because it can create a tougher and more dense texture. Gently folding and mixing the dough is often sufficient.
LEAVENING
Yeast is commonly used to leaven regular bread. It feeds on the sugars in gluten producing carbon dioxide, which then creates air bubbles and causes the bread to rise. In gluten-free baking yeast is also used, but due to the denseness of gluten-free alternative flours baking powder or baking soda may be added to enhance the rise and create a lighter texture.
BINDING AGENTS
Gluten acts as the binding agent, giving the dough elasticity and allowing it to rise properly. So, in gluten-free baking using the proper binding agents mimics the properties of gluten by helping hold the dough together and trap air bubbles.
FLOUR
Regular bread typically uses wheat flour, which contains gluten. In gluten-free baking it's a science to combine the right alternative ingredients and specific proportions to achieve a bread like texture and flavor.
GLUTEN
Gluten is a protein found in wheat, barley, and rye that provides structure and elasticity to bread dough. In gluten-free baking, alternative ingredients and techniques are used to achieve similar results without gluten.
Compared to regular baking mixes, our products provide numerous benefits. Our non-GMO flours are easier to digest and less likely to cause bloating or other digestive discomfort. Our mixes are formulated to be easy to prepare, with clear instructions that anyone can follow. We take pride in our products and are confident that you will taste the difference in every delicious bite. To look over the list of ingredients, head over to our shop page and click on the mix you're curious about, then scroll down to “ingredients”.
Most importantly, our baking mixes taste amazing! You won't believe that they're gluten-free.
Big 9 allergen-FREE!
Our team of naturopathic doctors take the necessary time to collect a complete story from each patient and then will educate each patient as to why they believe symptoms of gluten sensitivity have developed and how to best address the underlying causes of this condition to achieve lasting wellness.
Dr. Ryan Sweeney, Naturopathic Doctor
TAKE CHARGE AND GET BACK WHAT YOU LOVE
FUEL good, FEEL good, DO good
INSIDE OUR MIXES
QUALITY ingredients
Our gluten-free baking mixes are crafted with care and only the highest quality ingredients. We are committed to providing safe and nutritious options for those with food intolerances and allergies, including those with celiac disease or gluten intolerance. Our mixes are made in a certified gluten-free facility in the Pacific Northwest.