I’ve followed the fabulous blog The Free From Fairy for almost four years now. Vicki’s daughter has coeliacs disease, and she created the blog to share her gluten free recipes, tips and ponderings on living a free from life.
I watched with excited interested as Vicki created her rice free gluten free flour blend, and worked tirelessly on perfecting it and turning it into an actual product.
The flour was launched in July, and went on sale with Amazon this week. It’s already had some fantastic reviews, and having tried it myself I’d highly recommend it to anyone on a gluten free diet.
It brings me great pleasure to introduce you to Vicki today.
Tell us about your gluten free, rice free flour in a tweet
Tell us about the inspiration behind the flour
At the age of two my now nine year old daughter was diagnosed with coeliacs, an autoimmune disease that necessitates a strict life long gluten free diet. I couldn’t find anything wholesome to feed her that was pre-prepared, so started making everything myself. When I baked, the gluten free flour blends that were readily available contained white refined flours and lots of rice, which are not very nutritious.
After reading about the arsenic content in rice, I started experimenting to create a rice free wholesome flour that I could use in all my baking. After twenty three different blends, I finally had the perfect recipe. One that I could use in everything from cakes and biscuits to bread, pastry and pasta.
This video explains a bit more about it
How long did it take from conception of idea to bringing the flour to market?
It took around two years to perfect the blend and thoroughly test it. It was then another nine months to bring the flour to market.
Do you have any advice for aspiring food producers?
Be persistent and don’t give up. When things go wrong, move on and don’t dwell on the past!
Tell us your top three ‘mummy hacks’
1) Cook a huge batch of pancakes at the weekend using my wholegrain self-raising flour blend. Freeze them and provide your children with a wholesome nutritious breakfast every day before school by popping them in the microwave straight from the freezer.
2) Cut back on the amount of sugar you add to baking. If you do it gradually, nobody will notice and it won’t make a difference to the final bake, but it will make a huge difference to the health of your kids. I usually cut the amount of sugar in a recipe by at least half.
3) Give your children a wide variety of vegetables from an early age and make sure they form a large part of each meal. If you do this from when you wean your children, and include them in preparing (and even growing) them, they are more likely to eat them.
Thanks so much for chatting to us today Vicki!
You are very much a woman after my own heart, and I wish you every success with your wonderful flour.