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Lori Bakes Story
“Special Foods for Special
People”
My journey into the gluten free world started in 1999 when I was told my dear son, Luke, was allergic to all glutens. I was devastated as a mother because I thought that my 4th child would be easy to raise since I already had experience with 3 daughters before him. I was faced with the challenge of having to make everything he ate because he was not only severely allergic to gluten but multiple other foods as well. If it came in a package, he couldn’t eat it. If he was going to eat, I needed to learn how to bake and cook everything gluten free. I baked, cried and then threw away! He lived off bread pudding made from my failed loaves of gluten free bread the first year of his life. I even made a promise to him (although I am sure he didn’t understand what I was saying at the time) that after I learn the right way to make bread, I will NEVER make him eat bread pudding again. So far, I have stuck by my promise.
Things were different back in 1999. I had to learn to bake gluten free from scratch because there were no prepackaged mixes available to buy as there are today. This turned out to be a blessing in the end because I learned many valuable lessons when it came to the complexity of baking without gluten. I likened myself to a chemist in a laboratory except I was in my kitchen. This was like science I thought. A dab of this and a part of that but if too much of the one item is added you will have baked a rubber football disguised in a loaf pan! I had very few recipes to follow or give me direction. Gluten Free cookbooks were limited and when I did try to follow the recipes in them, I still failed at having an edible product. This made me more determined to conquer the skill of baking gluten free.
Over the years, I did manage to conquer the skills needed for successful gluten free baking. So successfully in fact I even owned and operated a home-based bakery called Lori Bakes Gluten Free during the years 2003 -2005. Unfortunately though over time, I was unable to maintain the schedule and the daily demand of running a bakery and servicing customers due to the needs of my children. However I decided that by creating a cookbook full of easy to follow, guaranteed recipes, I could still fulfill select customers needs but in a different capacity. I also hope that in some small way it will make life a bit easier for them as well as show my appreciation for their kindness and support throughout the years.
As proof that indeed I conquered the goal I set up for myself, I decided on gathering my personal collection of self-created recipes and binding them into beautiful, self-published cookbooks to be available for purchase. It will also prove to me that the time, money and effort I expended in the past 6 years have not been wasted. My many mistakes and failures over the years to perfect my gluten free baking skills will not only have benefited my son but now others can reap the benefit of my successful recipes as well. These cookbooks were written for all of the wonderful customers I came to know and whom I serviced during those 3 years.
If you decide to purchase any of these cookbooks, my hope is that you will find the recipes easy to follow, easy to cook or bake using easy to find ingredients and the results absolutely delicious.
“The No Wheat Petite Baker”
Lori Karavolis
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