It all began with a little girl, wanting to be right by her mom’s side…in the kitchen. For as long as I can remember, I have had a love for baking. My mom was the best at making fabulous meals and treats from scratch, without a recipe. Loved that! My grandma was an amazing baker too and passed down her legacy to my mom. I guess you could say that it has now been passed on to me. Forever I will be grateful for my inherited love of baking.
In the summer of 2010, my baking journey came to a crashing halt. My husband found out that he has celiac disease. For those who don’t know, celiacs is an autoimmune disorder where your body cannot digest gluten (wheat, barley, oats and rye). All I could think was, “how am I going to bake without flour?!” To add to our big life change, I found out that I have a gluten, dairy and egg intolerance. I’ve had stomach issues for as long as I can remember. I knew dairy bothered me, but I had no idea about gluten. My son Kaden, also had tummy troubles and by eliminating gluten from his diet, realized he has a response to it as well. Oh my!
I started trying new recipes and let’s just say…it was a whole lot of trial and error! My spirit was crushed as I would open up the oven door, only to find my cookies were melted into one big giant crusty cookie
mess. What was a non-gluten free baker to do? God didn’t give me this passion to just be smashed by the dreadful gluten. I was going to bake again. I was going to be a darn good gluten free baker too! I finally decided to come up with my own gluten free flour blend that I could use in place of all-purpose flour. I had so many favorite recipes that I was dying to bake again. I was able to use my blend in just about any recipe for cakes, cookies, and muffins that really did work. The victories were starting to far out way the defeats. Praise the Lord! My family and friends were pretty happy when they would see those treats coming to their door. I was starting to create desserts that no one could even tell were gluten free. They were amazed! It really was a proud moment for me, to know that I could continue my love for baking. My kitchen is now 100% gluten free, but it most certainly isn’t cupcake or cookie free!
I have had many friends ask for my recipes once they try my treats. It’s been on my heart for some time now, to start a blog where I can share my gluten, egg and dairy ree baking adventures with all of my family and friends…and those who are scared to try baking gluten free. I just want those that have celiac disease or a gluten allergy to enjoy blackberry cobbler or a chewy peanut butter cookie again! There are those (scrumptious) simple things in life that just aren’t worth giving up. Don’t give up baking…just bake gluten free with me!
My heart belongs to Jesus and my family. I am married to the most amazing man. Kevin is so supportive and is always encouraging me in my greatest passions in life. I just love him! I also have 4 precious kids, Kyri, Kaden, Julian and Serenity. Adoption grew our family from a family of 4 to a family of 6 in 2017. I am a stay at home mom {which includes all the craziness that comes with that!} and I wouldn’t have it any other way. I also get to share my recipes as a blogger, here on Sarah Bakes Gluten Free. What a blessing it is to be a wife, mother, friend and baker. All roles that bring me great joy!
Thank you for taking the time to post these amazing recipes. I am a GF mommy who just goes without the goodies, but now my sweet son seems to be intolerant to gluten too. I have promised him that he won’t go without yummy food, or his favorite sweet treats. I am feeling so much better about that promise now. Wish me luck!!
Thank you for sharing! My recipes are pretty easy so you should do just fine!
Hi Sarah, I am loving your site and your recipes, thank you! I’m wondering if you’ve tried making this as a full size loaf and if so did you need to make any adjustments?
Thank you! Which recipe were you wondering about?
“Outweigh”, sugar.
Merry Christmas Sarah! I cannot THANK YOU enough for your amazing recipes. My 15 year old daughter and I are allergic to wheat/gluten, soy, egg, dairy and corn. We love love love your recipes, especially during the holidays, and they are so easy to make. It has ignited a passion for baking for both of us. My teenager can make your homemake GF Vegan pie crust like a pro. I know I am not the only adult who never learned how to make a perfect pie crust, until now! The treats we make from your recipes are not only delicious and safe for us, but are also enjoyed by our entire family, friends and even her volleyball and basketball teammates! Thank you for sharing your passion through this website!
Monica, thank you for your sweet note! I’m so glad to hear you and your family have been able to enjoy my recipes. Way to go on conquering the pie crust too!
Excited to find your blog. We just found out our youngest daughter is dairy, gluten and egg sensitive.
I’m glad you found me too 🙂 Hope you enjoy my recipes!
Thank you for sharing your recipes on the internoots! Im also intolerant to gluten and dairy, and just not a fan of eggs. Your all purpose flour recipe is the best, I’m actually allergic to corn and the way that you accepted that as real unlike every other corner of the internet was just MUAH haha. And your family looks so healthy!!
I look forward to using your recipes >w< Really, thank you so much!!
Thank you, Felicity! I’m so glad you are able to enjoy my flour blend and my recipes!
I just found your blog and I’m so excited to try you’re recipes. I tried purchasing some pre-made glutten free baked goods and they’re not too tasty. Home made is much better and you’re recipes are easy to follow without any hard to find ingredients. Thanks for helping us all eat better!
Thank you Sarah for providing recipes, during this difficult time of transition. A strict vegetarian, finding that I had food intolerance to dairy, egg white and partly gluten was a massive shock. I love your flour blend, and like you, try out my baking on family and church friends. Thank you so much for your inspiration. Catherine (UK)
You are most welcome, Catherine!
I am looking forward to trying out so many of your recipes! I have had allergies to food all my life but when I was pregnant my allergies changed and I suddenly became allergic to wheat and dairy. My throat swells to with both allergies. My little girl was born and we found out very early on that she also has food allergies and can not have wheat, dairy, eggs, soy, and some other things. Blogs like yours give me hope that I can make bake goods for my little one and her not feel left out when other kids are eating yummy treats.
I just wanted to say thank you for taking the time to share your gift of baking! My son (8) is allergic to eggs, nuts, and dairy and has a gluten intolerance. I have tried many recipes from your blog over the past year and all have been excellent. I’m fortunate enough to have a couple of friends whose kids are also gluten-free. Our kids have been in the same class for three years in a row and your recipes have been our lifesaver for parties and events. This past week I made the mini pear pies, but I substituted apples instead since it was Apple Day at school. Huge success! Now my baby can have a pie he enjoys at Thanksgiving this year. Thank you so much for your help and may God bless you and your family.
Thank you, Tori! I appreciate your sweet words 🙂 I’m so glad to hear you and your family are enjoying my recipes!
Curious if Gluten Free AP flour will work as a substitute for your mix? I picked up the Bob’s Red Mill 1:1 Gluten Free AP flour.
Thank you Sarah for your Blog!!! I was recently diagnosed with Hashimoto’s Disease, an Autoimmune disease which has attacked my thyroids. After much research I have decided that the best route for me is gluten, dairy and egg free. It has totally changed my life and my health for the better. I have always prided myself on my creative homemade deserts. This change in my diet seemed to make that impossible. I stumbled across your website in search of Chocolate Chip cookies that not only I could enjoy, but my family could as well. They are absolutely amazing! I did however substitute the maple syrup for Organic Agave Syrup. Fantabulous!!!! Thank you again for posting and sharing! You are truly a God Send!!!
How have I not found you before!?! I feel like we could be friends! First and foremost, my heart too belongs to Jesus, I love to bake and cook for my family and friends. Our family also has numerous food intolerances including gluten, dairy, yeast, oats, chicken, coconut and potatoes (among others ????). I stumbled upon your blog when I found your recipe for vegan, yeast free breadsticks. Yummy…I have made them 3 times already! Your Foccasia bread made an amazing pizza crust for my 3 pizza-deprived boys! With a few adjustments to suit our dietary issues, I have successfully made several of your recipes. After wanting to find out more about this “Sarah Bakes” I read your About Me: cue the tears….I think we may be long list friends and not even know it! Thank you for doing what I’ve always only dreamed of doing my blogging and giving hope to other mom’s who are just trying to feed their fam like everybody else.
Thank you, Laura! Your sweet message means so means so much to me. I’m so glad you found me too and I hope you enjoy many more of my recipes!
So Delicious Dairy Free posted your beautiful gingerbread layer cake which is how I found your blog. My son (now 20) was born with severe food allergies to milk (dairy) and eggs. We don’t have to worry about gluten so I’m assuming I can use regular flour in your recipes? Although it’s not wonderful that food allergies are so prevalent now but it is wonderful when I find sites like this. Although I’ve been cooking & baking dairy and egg free for 20 years now, I’ve become a creature of habit and usually stick to what I know works and what we like, so, it’s fun to find new sites and try new recipes. We’ve come along way since the yucky cake I made 19 years ago for our sons 1st birthday. Thank you for sharing your recipes. I hope to try them soon.
I’m so glad you found me! I haven’t tried any of my recipe with regular all purpose flour, but for most of my recipes, it should work fine. It just reacts differently than gluten free flours so some of the recipes will yield different results.
I have made your blueberry scones (subbed in chocolate chips for the blueberries) literally 3 times this last week. A single batch for my first one and then 2 double batches for home and my daughters Christmas party at school yesterday. I have had RAVE reviews from anyone who has enjoyed one! Thank you for your website; my daughters sensitivities almost mirror yours (on top of everything, she is heterozygous MTHFR, as well), so this is wonderful! I am excited to make your treats for Christmas Eve and Christmas Day. Bless you for this blog and for sharing your journey. My the Lord richly bless you with TONS of recipe ideas for 2017 and beyond.
Thank you, Liz! You are so sweet. I plan to make many more recipes next year! Merry Christmas to you and your family!
I recently found your website searching for gluten free recipes, and I absolutely love it! I read one of your
recipes and you commented that if anyone had any beloved recipes from childhood that they were interested in converting, to let you know and you would try to come up with a vegan, gluten free version!
OH MY! I would LOVE if you could create a german chocolate cake. The 3 layer, coconut pecan frosting
kind. My mom always made that for me for my birthday. I also need to avoid soy, dairy, and eggs. Do you
think you could give it a try? I’m sure I’m probably not the only one missing this beloved childhood treat!
Hi there Sarah (member of family of SIX):
Just read about your new family situation. Sending best wishes from across the miles.
Still so glad I stumbled upon your Facebook page back in 2014. I recommend your flour blend and recipes to everyone I can. Friends without a gluten or wheat allergy have even had success using your recipes with regular flour. When I chanced upon your page I had not had a homemade chocolate chip cooky in seven years!! Your flour blend is much tastier than the packaged blends I had tried.
Best wishes from Port Credit (Mississauga) Ontario Canada 🙂
Hello! I just happened upon your page from Pinterest. I’m so glad I did! Much like you, I really enjoy cooking. Also like you, my husband was diagnosed with Celiac in March and then my son in April. Our life certainly turned upside down and there were a lot of tears from me the first couple of months trying to figure out what in the world I could feed our family that didn’t taste like cardboard. While I’ve found a lot of delicious meals for us to eat, I miss the baking, especially with the holidays coming. I’m looking forward to trying some of the recipes. Thank you!
thank you, Karen! I’m so glad you found me too! Hope your holiday baking is delicious 🙂
Hi Sarah,
Merry Christmas! I’ve been baking recipes from your website for several months now. After baking the chocolate bundt cake with ganache, and having it turn our perfectly I wanted to let you know how much my family enjoy your recipes. My son has multiple food allergies, I’ve been cooking and baking gluten, egg, dairy and nut free for a decade. I’ve tried so many different recipes and flour combinations which have all been OK but your flour mixture and recipes are by far the best out there. They have great flavour and texture like “regular” baking and they all go together so easily, I bake with absolute confidence!
Thanks again for all your hard work on the recipes and this website.
All the best.
Karen
Thank you, Karen! I love knowing that my recipes are a blessing to your family. Merry Christmas to you too!
I am so excited to have found your website! Your recipes look amazing. I can’t wait to try your gluten-free flour blend. However, I have a bit of a back stock of Bob’s Red Mill 1:1 and King Arthur Gluten-Free flours. Do you know if either of these work successfully in your recipes…specifically, your lemon scone recipe. That’s where I was going to start 🙂
They should work great, but haven’t been tested.
Greetings
Please help me with recipes for bread, pizza bases and tortillas, my baby 8 years old is allergic to wheat/gluten, nuts, eggs and dairy. it difficult to prepare school lunch for him
Please help
Thank u.
My son with special needs is on a special diet that eliminates gluten/dairy/eggs. This blog is a little blessing I stumbled upon today when trying to find a recipe to make him some dinner rolls that he would love. Thank you!
I am so so so thankful to have found your blog. I can’t thank you enough for all you do and all of your hard work. We love all of your recipes. They are so easy to follow and delicious. I keep a tub of your flour blend in the refrigerator. Thank you again!!
Hi Sarah,
On top of being gluten free I am also allergic to the nightshade family, so I have had to tweak your basic flour recipe. But, oh my word, all your desserts are amazing. I have made so many of them, I even have “tasting parties” for my grandchildren, which they love. When I ask them to tell me which thing they love best, they declare “everything, all of it is yummy”. I have had friends who are real foodies declare that these are great. 😃 You have really inspired me again, I had sort of given up on desserts that I could feel good about and that tasted great. Thanks to you and I am sure God’s leading I am now confident to take desserts to parties and such.
God Bless,
Sondra