I started baking when I was a child. It isn’t a story about a grandmother or mother who baked deliciously and me spending time with them in the kitchen. No, it was much more ordinary. One day I simply wanted to try it. I still remember my first attempt - a bishop bread as a gift for my friend. And you know what? It was edible. No, more than that - it was tasty! There wasn’t much that was wrong with it.
Then I still baked but not very much - only occasionally. After college I was diagnosed with wheat, rye, and barley allergies along with a few others. And that is how my gluten-free journey began.
I’m still learning but the most important thing I have found out is that a good recipe is essential. If you have a good recipe, you can make just as good a gluten-free meal as it is with gluten - sometimes even better. If the recipe is bad, it makes no sense.

And so, step by step, I’m here.
I hope you enjoy my videos and the gluten-free recipes. What more can I say... bon appetite! Michelle