| Hello! I'm Gluten Free Jenny and I am passionate about Gluten Free Baking! I won't settle for mediocre baked goods just because they are Gluten Free. I want my cookies, cakes, muffins and breads to not only taste delicious, but also be made of quality ingredients, not overly processed white rice flour or strange tasting bean flours. Why Gluten Free, you may wonder? When my husband, who had been sick for many years, found out he could no longer eat gluten (nor a host of other common, everyday foods), I went shopping. I bought almost everything I could find that said Gluten Free. I went to health food stores and I ordered food online. Some products were just okay....but most did not even make the "okay list". I began to fear for my husband's quality of life...a life without quality baked goods! A man may be able to live without cake, cookies and pizza crust, but should he have to?! No...the answer is "no"! So, as an avid baker, I got to work. I did my research and set about making sure my husband would have delicious, fresh baked goods that were Gluten Free (and dairy-free, among other things). I quickly found out that most All Purpose GF Flours on the market are made primarily of white rice and various starches. Some blends add bean flours to the mix. While adding nutritional content (which I do appreciate), bean flours often leave an unpleasant aftertaste to baked goods and can even cause digestion issues for some people (my husband is one of those people). After reading label after label, I knew I had to make my own Gluten Free Flour Blend. I wanted baked goods I could feel good about serving to my husband and even our (then) wheat-eating family & friends! I did my research. I was surprised to learn that there were so many wonderfully healthy gluten free grains out there that I had never heard of (let alone tasted or cooked with). I tried just about every GF flour I could get may hands on. After countless batches of cookies, biscuits and muffins, I came up with a blend that worked wonderfully, tasted great and even had something to say nutritionally! Yahoo! I was quite happily baking up a gluten free storm of all my husband's favorite foods. In 2005, our 3rd child, Isaiah, was born and soon began having some concerning health issues. The pediatrician recommended our baby stop eating Gluten (and later Dairy). Since he was breast feeding, this meant I was actually the one that had to make the dietary changes. Very quickly, our son improved. Interestingly, the skin rashes I had dealt with since childhood, slowly disappeared. My own doctor recommended I stay Gluten Free even after my son stopped nursing. A later Gluten Free hiatus brought back the rashes...and then some. Eventually, I got back on the GF wagon. In 2009, our 4th child, Levi, was born. Incidentally, this was during my hiatus from the Gluten Free diet (I blame it on the difficult pregnancy that left me too tired and too nauseated to bake...I reverted to my wheat-eating ways). Shortly after birth, our new baby started having health issues similar to those of his older brother, Isaiah, with the unnerving addition of severe projectile vomiting. After exhausting every other possible cause for his condition (at first, his doctor felt it was 'unlikely' to be related to anything I was eating), he (I) went Gluten & Dairy free (again). Levi began to benefit immediately and so did our furniture...and every other surface within the reach of a projectile vomiting infant (you wouldn't believe the distance they can, well...project). Today, our home remains gluten free and full of delicious fresh baked goods! I have been using my Gluten Free Whole Grain Flour Blend in my baking for years. I would mix up a batch of it regularly so I would always have it at the ready. After much prodding by my husband, I decided to create GLUTEN FREE JENNY'S and offer my flour blend to all those other gluten free bakers out there. If you, or someone you love, is Gluten Free, give it a try! I guarantee you will love the results!
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About Gluten Free Jenny
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