If you are reading this, either you or someone you care about is gluten – sensitive, maybe even afflicted with Celiac Sprue. In the case of our company, both our founder Dan Weissleder and his fiancé are gluten intolerant. We are aware of the symptoms of this disease, and are looking for alternatives to the products we have already tried. There are some real challenges to creating foods that are gluten free and still taste good.

You have doubtlessly tried some products that did not make you feel bad after you ate them, but probably didn’t make you feel good while you were eating them. Our mission is to make delicious alternatives available to the folks who have either chosen to minimize gluten in their diets, or need to, because they simply cannot eat wheat.

We have spent years, not to mention a great deal of effort, developing our suite of products. The goal has always been to make gluten free options that do not require a sacrifice of flavor or texture. This stated goal is one of the primary reasons we chose to produce mixes.

One of the challenges to producing gluten free foods that taste good is shelf life. Simply said, gluten free foodstuffs go stale fairly quickly. Mixes, on the other hand, are shelf stable for much longer, meaning you can make them when you are ready to enjoy them. The mixes will not be stale, and your final results will be outstanding.

Mixes also offer the advantage of flexibility. You may choose to utilize vegan baking techniques, add ingredients to your own taste, or customize in a myriad of other ways, to make these uniquely your own.

Lastly, mixes do not present the challenge that frozen, or pre – baked foodstuffs do, with respect to spoilage or breakage. This means fewer returns, allowing us to pass that cost saving on to you, making our product more affordable.