12/05/2024
Happy Mother’s Day from Brits Bakery and the mom whom this wouldn’t be possible without! Her face is cropped for privacy reasons.
Not so fun fact: about a decade ago, my mother discovered that her lifelong ‘gas pains’ were actually caused by a gluten intolerance. This diagnosis forced her to change her ENTIRE diet. No more flour, bread, pasta or wheat of any kind. That limits your diet significantly and she had to get very creative to find meals she could eat. This revelation also meant that she couldn’t eat most pastries. I couldn’t stand the sight of her sitting alone while her peers ate cake, cookies and gluten-rich sweets in her face and felt the need to do something. She insisted she was fine but I refused to take no for an answer.
Since age 16, I’ve been experimenting with different gluten-free flour alternatives, recipes, combinations and flavor profiles to get as close to the original product as I could. This was easier said than done, given I also had the challenge of eliminating dairy as well. To this day, I’m still experimenting with certain things and perfecting it but thanks to faith, determination and my baking teacher at Synergy being mostly vegan, I can now make the following baked goods without gluten and dairy:
Sandwich bread
Pizza
Hot patties
Cheesecake
Non-yeast breads
Brownies
Cookies
Cupcakes (to an extent)
Any pie of choice
Quiche
French Macarons (which are naturally gluten free but those fillings are risky sometimes)
And MANY MORE to come. I did not give up on these foods until they were texturally and flavorfully perfect.
All because of the love of a mother.
And now, I can provide that kind of love and comfort to your dining tables.
I hope this Mother’s Day was kind to you and your gut, just as kind as the pumpkin muffins were to my mother’s gut in that white box next to the dress I also made her.
Look out for this week’s menu. You don’t wanna miss our gluten free treat of the week! 🍩💖
