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