Our Goal

“Welcome to a whole new world of baking, where beans can be used as flour, ingredients are often added in reverse order, and wheat is as welcome as rat poison.”

Bette Hagman, Author of “The Gluten-Free Gourmet”

Living in a day and time with processed foods and fast paced lives, it is quite a kink to throw into the works when an allergy pops up!  Being Wheat Intolerant is as clear as mud!  It’s like celiac, it’s like gluten free, it’s like a whole lot of things but not at the same time.

This blog is here to:

share our findings and tools while helping bring fantastic AFFORDABLE foods back into the kitchen for our family and friends.  In our kitchen we are free of all cereal grains and their components.  This includes Oats, Rye, Spelt, Barley, and the ever pervasive Wheat.

I am here to:

help translate and uncloak this Rat Pack of Grains. The food industry are ’sneaky bastards’, as my grandfather would say, and have found a myriad of words that mask Grains and their components that are added to products.   ” Natural Flavor”, “seasonings” and ” starch” while true in a literal sense, does seem just deceptive by nature!

We are here to:

live life, and every nummy meal in it, to the fullest!  Richly, indulgently and sure as hell sinfully!  So let’s bring on the chocolate cake and plan on eating it too!