Danny and I have been working for years to bring you this flour. Nearly 5 years ago, we figured out a formula for a gluten-free all-purpose flour that works for the baked goods most home bakers want to make. Our latest cookbook, Gluten-Free Girl Every Day uses this flour blend for all its recipes. It also won the prestigious James Beard award. And every time we published a recipe for the formula, or made a video, and gave the flour recipe in that cookbook, people wrote to us to say, “Can’t I just buy it from you?”
Some days, it seems, nothing makes me feel more grounded than baking.
It seems funny to me now: when I was first diagnosed with celiac, almost a decade ago (a decade? I’ve been writing here for nearly a decade), my first reaction was to give away all my baking books. Covered in white flour and pages dog-eared and stained with vanilla extract, those baking books had been my balm for years.
Now I have several shelves of baking books at our studio. Most of them have gluten-free flour on them. That collection keeps growing.
Until I met Danny, my life was always more of the head than the hands. Raised by two teachers, an inveterate bookworm, in love with ideas and the creative life, I used my body when I remembered. My hands worked in the evenings. I wrote comments on student papers. And then I stood up to bake. I mixed butter and sugar together until they were a creamy yellow, plopped in eggs, and added a cloud of fine white flour. Those moments gave me a solace, a space away from a day in my head. It took me until I was nearly 40 to realize that white flour was making me sick. So when I realized I had to give up gluten, I thought I was giving up baking.
Now I have a gluten-free flour blend company. So, you know, life surprises me sometimes.
Life never stops surprising me.
There are nearly 8000 boxes of the Gluten-Free Girl All-Purpose Flour in a storage facility on Vashon. They’re here. They’re real. It’s surreal and lovely and unbelievable.
Within a couple of weeks, we’ll have them for sale on this site.