“Necessity is the mother of invention” and back in 1996, I was certainly a mother with a need. It’s been a long arduous journey and I’d like to tell you my story.
My husband and I had two allergic daughters ages 6 and 4, who were often covered in eczema, usually sneezing, rubbing their noses, and very irritable. On an average, they woke up 6 times at night crying, scratching, and restless. Needless to say, our kids who fluctuated between blank stares and tantrums were not at their best. Something was seriously wrong and I was on a quest to find out what it was.
Upon the advice of a friend, I put the girls on an elimination diet to see if food might be the culprit and after four days of eliminating 11 of the most common allergens, viola; we had calm focused kids. It was a miracle. Each day I added back one food at a time and on the day that I reintroduced wheat, their bodies were a mess. The girls were allergic to other foods, too (artificial food coloring, BHT, and several other preservatives) but it was gluten (wheat, barley, and rye products) that irritated their systems most. On a whim, I went on a gluten free diet myself and was equally surprised with the positive results. My irritability and anxiety disappeared; my painful arthritis vanished, and my husband looked a lot better (if the light was just right); we all began to have a good night’s sleep. Needless to say, we’ve been eating gluten free ever since. It wasn't until the spring of 2010 after extensive testing, however, that our family's physician diagnosed the three of us with Celiac Disease.
I got used to cooking gluten free meals but the one item we craved was gluten free bread. The bread products out there were typically hard, dense, dry, and crumbly. Some companies got the taste right, but no one had a wholesome loaf with a good texture, and so I baked. Each week I my family gave me helpful suggestions and the next week, I started afresh. FINALLY, after eight years of experimentation, I was thrilled with the results. What makes our bread different than anything out there, is its texture. It’s soft, flexible, tasty, and organically wholesome, perfect for sandwiches and french toast.
In Sept 2009, we introduced Arnel’s Originals Gluten Free Baking mixes to the local community. Today we sell our five signature products from California to Europe. ALL OF OUR MIXES ARE ORGANIC.
Buckwheat Bread Mix, (softest gluten free loaf around)
All Purpose Flour & Pie Crust Mix (which makes cookies, pies, scones, biscuits, and sweet breads like banana, pumpkin, and zucchini)
Pancake & Waffle Mix (which is filled with organic wholesome goodness)
Make-a-Cake, your way Mix, Moist and fool-proof (which contains no sweetener and can make any flavor cake you can imagine}
Pizza Crust Mix Thin and crispy crust with a satisfying chew (made with sweet potato flour). Can be made into Pita Bread, too. There are options to substitute BAKING POWDER for YEAST.