Hello, my name is Rachel Wolff and in 2003 I was diagnose with multiple food allergies. Of the allergies I tested positive for corn and barley have been the most problematic for me when it comes to shopping and eating in restaurants. I quickly realized if I want to eat, I would Have to make my own versions of my favorite foods. I learned how to substitute ingredients in my everyday cooking and baking to create dished that were safe for me to eat. In 2008 I started a home based baking business that catered to those with food allergies or intolerances; selling my items through our Local Farm. After my first year in business, I was approached to participate in other Farmer's Markets in our area. Due to the growing need, and my own food intolerances, I started experimenting with gluten-free ingredients to recreate my favorite baked goods. In 2011 I was diagnosed with Celiac Sprue Disease and can no longer eat any gluten. I was determined to make the best gluten-free, corn-free products that anyone could enjoy. I have been working over the last year on my formula for my gluten-free products. I have developed a gluten-free, corn-free, all-purpose flour blend that "mimics" regular flour. I use it in my breads, muffins and cookies recipes to produce a wonderful texture and crumb. My latest challenge has been to convert my regular cookie recipes to gluten-free that I can once again enjoy!
