About Me

Hello there!

Thank you for coming to my website! It’s great to have the opportunity to share my experience with everyone and hopefully help someone along the way with their dietary journey.


When I met my husband I was in process to becoming an American Sign Language Interpreter. Two daughters and a bad case of rheumatoid arthritis later triggered by my pregnancies ended my dream. 

After going to a holistic doctor, my life changed and I adopted a plant based diet also changed. Not only did I change my diet but also my views on what was healthy and thought of as well-balanced diet. Now I am in process of getting a BS in Health Education and Health Promotion.

My diet is not fully gluten-free but has been drastically reduced to sprouted bread and an occasional plate of pasta if I find myself at a family reunion with few choices.

Changing my diet has been extremely hard, it has been a challenge finding the right flours for my cooking needs. Flours can have strong flavors, difficult textures or unwanted aftertastes. Many of my early experiments ended as and unappealing mess. I wish to create a page where we can all come together and share our experiences and help others that are looking for alternatives or just tips.



My whole life I thought bread was good for you and it was not until my early twenties that I even heard of gluten. I was waiting tables at a small diner when a customer asked if I had anything gluten-free. The question was foreign to me, I had never heard of such an ingredient before. I let her know I would ask the chef, I went straight to the boss who said he would take care of the customer and that was that. Afterward, in conversation someone told me  gluten was bad for digestion, but then I heard it was just another diet fad and I dismissed it.

My holistic doctor informed me gluten was striped down wheat that had almost no nutritional value in our system and had the effect of plaster in our intestines. I stopped buying all-purpose flour but it has been a journey trying to find different types. By no means am I saying I know what I am talking about or that I am a healthcare professional. All I want is to provide options for others that like me are looking for gluten free flours or sprouted wheat options or simply want to experiment.

I first started my journey I realized what few choices were actually sold in stores. I started with the ones that I could find but not having experience I did not realize that different flours have different textures, flavors, and qualities. Some are great in desserts while others are better in baking,

I welcome you on my journey and hope that you find what flours are best suited for your household.


My goal is to have a website that can provide others with options and information that I did not have when I started my health journey. I wish to help others discover the possibilities and start on a path of exploration into new possibilities.

I hope along the way that I will be able to explore new options and find new forms of using what I already have.

If you ever need a hand or have any questions, feel free to leave them below and I will be more than happy to help you out.  Contact me 

I hope to enlighten with my acquired knowledge that I have acquired through life and through my pursuit of promoting healthy eating. It has been a long road to where I am today (diet and lifestyle wise). I hope that this helps people out there that wish to learn more about having a healthier diet and how to live in a more holistic way.
My website is basis for helping people gain knowledge about foods, and how it affects their bodies through nutrition. It reaches out to those that have food allergies or are looking for healthier options. I promote products that I have used, researched and believe in. I want to change the way health has been viewed which has distorted views on healthy eating

All the best,



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Books- GF/ Sprouted Grains/ Cooking

1 in 100 worldwide people are affected with a generic and predisposed celiac disease, also known as gluten allergy or sensitivity.

Learning to live with a new disease can be hard, it is not following a diet but changing your lifestyle. There is a lot of relearning and education that needs completed but you need to know, you are not alone.

Thousands of people are going through a relearning process. I have a few top-rated books that can help those that are starting their journey.

As the owner of Gluten-Less Flour I am promoting flour and products that I myself believe in. I believe them to be of good quality and would like to share them. As an Amazon Associate I earn from qualifying purchases,  but rest assured that it will by no means change the price of the product. Full Disclosure 

Best Gluten Free Books Amazon


Jennifer’s Way: My Journey with Celiac Disease Amazon
Celiac Disease : A Hidden Epidemic Amazon
Celiac Disease: A Guide to Living with Gluten Intolerance Amazon
The First Year: Celiac Disease and Living Gluten-Free Amazon


Cooking With Ancient Grains:

Ancient grains were no longer used once wheat was introduced into society. They are now making a powerful comeback and making a strong statement in all types of dishes.

Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff Amazon
Cooking with Ancient Grains Amazon

Top Rated Gluten Free Cookbooks on Amazon


Celiac Disease Cookbook for the Newly Diagnosed Amazon
Gluten-Free Artisan Bread in Five Minutes a Day Amazon










The Allergen-Free Baker’s Handbook Amazon
The Allergy-Free Pantry Amazon









A new lifestyle is a very hard target, I know I had to reconstruct mine and I am still battling everyday with old habits. Changing my family’s diet has also been a slow process.

Changing into a different diet does not mean that you need to sacrifice flavor, you just need to change the ingredients.

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