From Blue Rose:
“Being diagnosed with celiac disease in 2010 led to many changes. For the first few years, I avoided all breads, baking, and pastas. The few times I’d purchase some gluten free breads or baking, I was very disappointed. It usually tasted like saw dust, or had a crumbly texture that was not at all appealing.
After many years of frustration at what was available commercially, and being fed up with reading all the long lists of chemical ingredients/additives on the ingredient lists of gluten free items, I decided to learn how to bake again.
Through the years of trial and error, I have finally found some recipes that are hard to tell that they are gluten free when you taste them. This page contains the easiest mixes I have made, that turn out wonderfully almost every time.
I have boxed up some of my most fool-proof mixes and am making them available for consumers who need gluten or other allergen free foods, and miss the wonderful home-made freshness and the taste that comes with home baking. These mixed are easy to make – no tricky procedures or specialized equipment needed.
All mixes that I make are additive and preservative free. Most of my flour is freshly ground when I blend and box the mixes. If you have found a mix you’d like to try, but are allergic to ingredients in that mix – milk, nuts, etc. – let me know. I can do a custom blend.
I also have created a sugar-free line, using all natural, diabetic safe sugar replacements – no aspartame. These mixes use Xylitol, Erythritol, and Stevia blends. I also make Sugar Replacement Icing Sugar and Brown Sugar for those who love to do their own baking.”
FRESH ground flour
All mixes on this site are gluten free. Look on each mix for the following allergen”
Estevan, Saskatchewan, S4A0S2
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