My baking days started in Mom’s kitchen when I was just a wee miss. I would create my own strange and wonderfully colored concoctions with whatever ingredients I was allowed to get my hands on. Those hard baked lumps may have been completely inedible, but I sure had a blast!
Fast forward to my early 20’s when my Naturopath suggested that I remove wheat from my diet. I scoured the grocery stores for any kind of bread that didn’t look or taste like a doorstop to no avail. Fortunately for me, the gluten-free diet hadn’t quite taken off yet, so my Mom and I ended up tinkering around trying (and succeeding) at making our own wheat free, no-knead bread using Spelt flour.
Now-a-days I pretty much bake exclusively with white and whole grain Spelt flour. Everything from bread, to cakes, pie pastry, muffins, pancakes and waffles, pizza dough and pasta! I am starting to experiment with other ancient grain flours like Einkorn, Emmer, and Khorasan (Kamut) and can’t wait to really test them out with this blog!
This is my journey. 🙂