Hey! So Glad You're Here.
Meg has been creating recipes for 18 years, and taught baking classes as well as private baking tutorials for the last 12. Her main focus is teaching people to bake gluten-free and allergy friendly foods from scratch - without premade baking mixes or mixing multiple types of flour. Her driving force in creating these recipes bloomed when she discovered her son's food allergies and wanted him to feel included in school, church, and family functions without sacrificing flavor. She specializes in the foundational skills of baking in order to succeed in baking gluten free as well as dairy free, egg free, soy free and vegan. She believes that being able to bake - even with allergies - will bring self-reliance and self-confidence. Her gluten-free baked goods taste good enough that gluten-free and non-gluten-free people alike will enjoy these recipes.
Meg has 5 kids, all with their own unique set of food allergies. Developing these recipes has helped her to provide good-tasting food options that they might not otherwise have access to. This baking journey began in the early 2000's where there were very little resources for her to pull from. She grew up with a mom who made everything from scratch, so she pulled from her existing knowledge, as well as her mathematic and scientific education to start developing strategies to make substitutions. It was here that she found out about another hurdle, her kids couldn't have the same thing every day, otherwise they would develop intolerances to these foods. This is what really began her need for eliminating baking mixes, and only using one flour at a time. Along with the development of these recipes, she implemented a "rotation". There was a Corn day, a Rice day, a Potato day (Sorghum), and a Buckwheat day. That's why you will see multiple types of recipes, the majority of which will use rice flour, sorghum flour, buckwheat flour, and sometimes corn flour or corn meal.
With Meg's journey, experimentation was the biggest catalyst for success. So with your allergy-friendly baking journey, it is imperative to try things that cater to your family's needs, maybe adding nuts/seeds, using different milk replacements, or using eggs instead of an egg replacer. If you try these things, please let us know how it turned out for you! We would love to hear about your wins, your failures, your feedback, and your suggestions.