Alicia grew up in Colorado and graduated from CU-Boulder. She grew up helping Mom in the kitchen; cooking natural healthy meals as a family since the get go. Her fondest memories of her grandmother include making home-made raspberry jam and frozen yogurt. She used her passion for cooking, and her molecular biology education, to reengineer the modern cookie into a healthier grain free alternative.
K.C. was a CPA in a former life, but has always been an avid baker. She grew up in Michigan and learned to bake from her mother. Baking the famous Christmas cut-out cookies are one of her fondest childhood memories. She took candy making classes while in college and loved to cook. Friends and family waited impatiently for each holiday season, when K.C. would bake hundreds of delicious home-made cookies from scratch and send them out. She always found pleasure in baking, and eating the scrumptious treats afterwards, and now she can bring her home baked goodness to the world.
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We grew up eating and baking cookies all the time. My mom taught me to bake when I was very little. By the time I was six months old, I was kneading bread and ‘helping’ bake cookies. Our Holidays were defined every year by baking dozens upon dozens of cookies and shipping them to all of our relatives for the Holidays. We were always coming up with new recipes and our family and friends were always asking for more cookies.
Then, we both received the heart-wrenching diagnosis of a wheat allergy. We promptly removed all wheat and gluten foods from our diet and felt a lot better. But we missed the normal comfort foods we were so accustomed to having, especially cookies. Everything has wheat in it! In search of a gluten free replacement, we went to all the natural health stores combing the aisles for gluten free cookies and other foods. Unfortunately, they were almost all made of rice or corn, something neither my mother nor I are supposed to eat. Although that was a sacrifice we were considering; taste was not. The gluten free cookies and breads on the market were not up to our expectations. They were dry and left a waxy residue in our mouths. It made us both consider just going back to being sick all the time. But we stuck it out and decided to try making our own gluten free replacements.
Now, we had tons of cookie baking experience, but baking is a fine art and takes a long time. After many failed attempts at gluten free and grain free cookies, we arrived at something that tasted quite like the cookies we had been making all those years, maybe even a little better. We knew we found a good recipe when the cookies were disappearing faster than we could bake them!
Because we know how hard it is to suddenly cut out a huge part of your former diet, we want to share our tasty alternative with the rest of the world. We want to make grain free cookies and other grain free and gluten free foods that just taste good, that we can share with our friends and family. From this idea sprung our little bakery of grain free delights.
We hope that you will agree with us that they are sinfully delicious, without the tummy ache! We want to share our delicious healthy cookies, that don’t taste like classic health food or gluten free food, with the rest of the world.
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