From Craving to Creation: My Journey

If you’ve ever longed for a brownie that was both rich and tender, without a trace of gluten or dairy, then you understand exactly why I started down this path. I’m gluten-intolerant, but I love baking—and, even more so, I love eating baked goods. Brownies, cookies, bar treats—there’s something deeply satisfying about crafting something delicious and sharing it with others. But once I had to give up gluten, baking became a lot more complicated.

I began exploring the world of gluten-free flours the way some people explore wine or coffee: with curiosity, trial and error, and an eye for nuance. I tried every commercially available blend I could get my hands on. Some were heavy and gritty; others were too starchy or left a strange aftertaste. Many included milk powder to help with browning, moisture, and flavor. I myself have no problem processing lactose, but I love to bake for all the people in my life, and some of them are lactose-intolerant and/or vegan. That's why I knew I needed a flour blend without milk flour.

So I rolled up my sleeves and got to work.

What makes gluten-free baking so challenging is that gluten does more than just bind. It provides structure, elasticity, and a satisfying chew. In its absence, many bakers lean on gums, starches, or dairy-based ingredients to compensate. But I wanted a different solution.

I started testing my own blends, combining white rice flour (for a neutral base) with small amounts of starches and natural plant-based proteins. After dozens of test batches and side-by-side comparisons, I found my answer in a unique combination that includes a small amount of pea protein and sucrose. Together, these two ingredients mimic the tenderness, slight browning, and crumb structure that milk powder typically provides—all without compromising on flavor.

The result? A smooth, light, and dependable gluten-free flour blend that works beautifully in brownies, blondies, cookies, and bar treats. It holds moisture, provides good structure, and delivers that soft, rich texture I was always craving. It’s the flour blend I now use in all of my baked goods.

That said, please be aware that I do not run a dedicated gluten-free kitchen, and my products are not certified gluten free. My family members are not gluten-intolerant, and my home kitchen does process wheat and gluten at times. For this reason, my baked goods are not recommended for those with celiac disease or a severe gluten sensitivity! However, those with a mild gluten sensitivity, such as myself, should find that my baked goods go easy on the tummy while still delivering a delectable treat!