My journey to gluten-free baking has truly been a labor of love.

It all began when my grandson Aiden (my sous chef), was diagnosed with autism spectrum disorder. He was non-verbal until age four, and in an effort to find healthy, tasty foods for him, I started experimenting with different types of baking. I was surprised to find that gluten-free foods significantly improved how he processed and interacted with the world around him.

Fast forward five years later to a serendipitous meeting with Kalyana creator and founder Robyn Wright who enthusiastically passed the Kalyana baton to me. Sometimes when something is right you just know it.

Our products are made in a dedicated gluten-free commercial kitchen in Dousman, Wisconsin. Each product is uniquely crafted using only quality gluten-free ingredients, many of which are locally sourced. We use non-fumigated almond flour and organic coconut flour, combined with organic, unrefined oils, organic free-range eggs, and pure organic coconut palm sugar. The result is moist, delectable muffins, cakes, and cookies.

For the savory palate, we use organic sprouted gluten-free flours, hemp seed, and flax seed to make pancakes, bread, pizza crust, and more. Our products are not only healthy for you, but they taste delicious too.

If you don’t believe me, just ask Aiden.