Hi there! I’m Karen Wright, and I run a chicken farm with my boyfriend here in beautiful Belmont, NH. I’m a proud mom to one wonderful son and a grandmother to 3 lovely granddaughters. Back in 2012, life threw me a bit of a curveball when I was diagnosed with Ulcerative Colitis. The meds I was on weren’t doing me any favors, and that’s when my boyfriend nudged me toward trying more natural solutions.

I’ve always loved to bake, and to cope with my illness I threw myself into making all sorts of goodies—breads, brownies, you name it. But after indulging in those treats, I took a hard fall out of remission. That’s when it hit me: gluten was the culprit. So, my gluten-free journey began!

At first, it wasn’t too tough to find gluten-free products, but they were all a bit gritty and just didn’t measure up to the baking I loved. I wasn’t impressed, but I kept at it because, well, baking brings me so much joy. I figured there had to be a better flour out there—something that didn’t taste like cardboard and could handle the versatility of regular wheat flour.

Fast forward to 2018, when I had a reaction to rice (which is in a lot of gluten-free flours). That’s when I really dug in and started mixing my own blends of gluten-free flours. I spent hours researching flavors and testing them out. Finally, I hit the jackpot! I whipped up a batch of brownies with my flour blend for a Christmas gathering, and everyone raved about them. My neighbors, bless their hearts, didn’t even know they were gluten-free!