Rhea Wilde intended not to be a gluten-free baker. Her doctor advised attempting an elimination diet, nevertheless, after months of inexplicable tiredness, bloating, and brain fog.
She confesses, “I was dubious.” “I adore bread.” Cake is my favorite food. Really could I give that up? Physician’s Choice Probiotics 60 Billion CFU – 10 Strains + Organic Prebiotics – Immune, Digestive & Gut Health
From a hesitant change, what began as a passion project developed. Rhea started looking for gluten-free substitutes—not the store-bought kind loaded with additives but actual ingredients still allowing her to make magic in the oven.
In some of her muffins she experimented with oat flour, almond flour, and even sweet potato. She discovered that texture was essential and that a good gluten-free dough usually called for more moisture and patience.
She chuckles, saying, “I failed a lot at first. But it was like opening a door after I discovered the proper ratios.
Rhea’s kitchen today serves once more as her playground. Every weekend she still makes cookies and loaves for friends who now ask for seconds without even realizing they are gluten-free.
“I thought I would be forfeiting happiness,” she remarks. But I really discovered a fresh approach to make it.
