Cookbook author, Jennifer Roberts, is mixing chocolate icing. Her son is holding a scoop of cocoa powder over a messy counter. The mixer is a silver kitchen aid professional with a glass bowl. Jennifer is smiling showing her teeth at her son as she holds onto the machine while it mixes. She is wearing light blue overalls with a white t-shirt underneath. There is a knife on the countertop. The countertop is wood grains (acacia). The tile on the wall is subway tile and Jennifer has a white cabinet with black handles behind her.

About Jen

Hi, I’m Jen!

Over a decade ago, I was diagnosed with a life-threatening gluten allergy. That moment changed everything—and sent me deep into learning what’s really inside most gluten-free convenience foods. Now I create nostalgic, from-scratch gluten-free recipes that don’t cut corners on flavor or health.

Here you’ll find farm-fresh ingredients, helpful techniques, and clear allergen swaps—because eating gluten-free shouldn’t feel like a compromise.

I started to wake up to the harmful effects of food & products when I had my first baby.

Even though I had battled with whole body eczema and psoriasis for a good chunk of my childhood, it wasn’t until I was giving my son a bath with a popular baby wash that I realized his body was breaking out in a rash. I knew to look ingredients up for food since my gluten allergy began before I became a mom, but I never considered diving into product ingredients. This opened the door to endless amounts of research that landed our family into leading a more toxin free lifestyle. One thing led to another and before we knew it we were milking cows in our front pasture, harvesting meat birds in the back, receiving gonstead chiropractic adjustments and being so mindful about what we put on and in our bodies… and would you know it, our bodies began to heal. Food is medicine.

Jennifer Roberts is pouring psyllium husk gel into a bowl wearing a tan dress. In the background there is a countertop oven with sourdough containers on top, a window, and white subway backsplash.
Using the harvest grain mill from nutrimill while milling Millet flour. using a glass mason jar to pour the millet flour. The lid of the grain mill is on a wooden counter along with the white bowl that is catching the fresh milled flour.

Gluten-Free Foods don’t need to compromise taste, texture or quality ingredients.

Explore The Recipes New? Start here!

Get to Know Me

go-to Tea order

London fog

Couldn’t live without

my family!

All Time Favorite meal

steak & crab legs

I’d rather be

at the beach

My Favorite Memory

figuring out gf bread

Take my money

traveling

You can always find me

in the kitchen

On Repeat

forrest frank

FAQ

I love using fresh milled grains in recipes due to the nutritional content they pack; however, on my blog you will find a mix of fresh milled and gluten-free-one to one flour used to make the recipes accessible to gluten-free families all over the world.

We source a lot of what we use from our farm or other local farms to have fresh, nutrient dense ingredients. For many of the ingredients, I link them via Amazon for accessibility. When shopping in bulk I use Azure Standard. We also have a local grocery store that is more natural minded. I always suggest connecting with local farmers.

Nope! I link already milled grains so that you can order them to use just as you would any other gluten free flour.

Every recipe points out the top allergens that are naturally found within it, as well as suggested modifications for making that particular recipe without the common allergen.

I source my grains from a US based company called Azure Standard or Bread Becker. They can also be sourced via Amazon.

Yes, we have both digital and printed cookbook options that can be found here.

Many of my recipes are 100% refined sugar free and are naturally sweetened with maple sugar, maple syrup, honey, fruits, etc. There are a handful of recipes that use powdered sugar in them, but most come with modifications for a refined sugar free option.

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