June

What a fabulous and crazy month.  Two markets a weekend for the last 3 weeks.  I'm happy but tired.  It's been fantastic to reconnect with other vendors and meet new gluten free foodies.  I made the Walnut Strawberry Tart vegan friendly and the Gluten Free Yeast Free bread is now completely dairy free too.  I also switched up the packaging for the bite size brownies to make it more environmentally friendly.  The tray is made out of recycled cardboard and is completely compostable.  I've been sampling my newest offering the Breakfast Bar like mad.  It's got a caramel base with dried apricot, cherries, cranberries and coconut.  I'm proud of this new creation and I often carry one in my diaper bag because you never know how long an errand is going to take (especially with a baby in tow) or what I'll be able to find that's gluten free.  I'll take a bit of a breather for the next few days as I work on some mini cupcakes for a wedding and give my 6 month old lots of snuggles - she's sporting 2 new chompers and needs extra hugs as they pop through. 

Happy Eating!

To Market To Market!

One more week and Gluten Shmuten's Market Season will begin.  I am busy as a beaver gearing up for a great year.  Baby Sadie has been watching Mama gather all her ingredients and is learning the basics of gluten free cooking early!  Look for us at Trout Lake on May 21st.  

begin again

Welcome to year two of Gluten Shmuten!  I had a great break out year testing the waters and meeting so many wonderful foodies at the Farmers and Bakers Markets.  I came, I learned, I ate.  So what’s in store for this next year?  Well, as I look ahead I am delighted to try new things and revamp some of the old.  I’ll offer a few vegan delights, as well as other new surprise offerings.  It will be another year of discovery for me of good gluten free eating.