Growing up, a couple of my family members were diagnosed with Celiac disease and another with a gluten intolerance, which meant gluten was off the table for them. As a little kid, I had a hard time understanding what that really meant - why they couldn’t share the treats I had, and why there were always separate boxes of snacks in our pantry. Over time, I began to understand the differences. I realized that many of the meals we did make were already plenty yummy and naturally gluten-free, and I slowly learned more about the intricacies of living with Celiac.
That’s really where my love for baking began. As a teen, it was all about the trusty gluten-free box mixes. Brownie and cake mixes, using my grandfather’s beakers to melt butter, even decorating cakes for the Indy 500. It wasn’t fancy, but it was fun. They were anything but perfect, but they were delicious and filled with effort and care, and that mattered more than anything. Watching my grandpa light up just because he had another yellow cake that was safe to enjoy taught me that baking isn’t just about food - it’s about connection.
Those moments shaped the way I see baking today. It’s not just mixing ingredients; it’s creating comfort, bringing people together, and making sure no one feels left out. Even now, whether I’m experimenting with new recipes or leaning on old favorites, I think back to those box mix days and smile. They were the start of something bigger: a love for baking that’s carried me all the way here.
That spirit is still at the heart of Bread by Blaze. While my main lineup is built on traditional loaves and rolls, I’m continually experimenting with gluten-free recipes to see how I can bring that same warmth and inclusion to my bakes today. Most recently, I made my first loaf of gluten-free cinnamon sugar pull-apart bread - and I’m so excited to be listing it soon! It’s a challenge, but one that matters deeply to me because at the end of the day, everyone deserves a seat at the table and something delicious to enjoy.
I’d love to hear from you - what gluten-free items would you like to see in the future? Drop a comment or send me a message with your ideas!
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