Kathy Turner – Owner
I realized after being diagnosed with Hashimoto’s disease that it was only going to get worse if I didn’t start to make serious changes to my lifestyle. Food choice was the first thing needing to change.
Through the course of 20 years, I began to eliminate all Gluten products by educating myself about this disease. This led to information on Celiac’s diseasea nd Gluten intolerances. I began half-heartedly reading labels, which was another language to me at first, but it got easier after a while. The though of toxic pesticides always bothered me, so I decided to buy organic.
My husband, who is a born and bred Midwesterner, really worried that I was spending an arm and a leg on groceries, but I decided to eliminate purchasing “junk”, which helped the pockebook. As it turned out, my food choices benefited a problem he had since he was 16 years old, hemochromatosis. I discovered if I made things taste good, he was more willing to try different ingredients and I could help both of us. My Gluten-Free Kitchen was created!
The more I learned about our food industry, I became concerned and wanted to have a job that reflected my passion to benefit people and offer Gluten-Free desserts that taste moist and delicious. My first concern was my Gluten-Free customers, but the traditional taste buds are welcomed too! I felt the benefits of a Gluten, Egg, Dairy, Soy and Yeast free desserts business would be welcomed.