Discover Wendy Ray’s gluten-free baking tips and delicious recipes. Transform your kitchen with tasty, healthy, and easy-to-make treats!
Exploring Delicious Gluten-Free Baking with Wendy Ray
Wendy’s journey through personal struggles, including her battle with endometriosis and the unexpected loss of her father, has inspired her to create a gluten-free bakery that aims to spread joy and foster positive change in her community. By transforming her challenges into a source of motivation, she not only addresses her own experiences but also reaches out to others who may be facing similar hardships. This bakery serves as a testament to resilience and the power of turning pain into purpose.
The bakery stands as a beacon of hope, highlighting how personal adversities can lead to meaningful contributions to society. Wendy’s story is a powerful reminder of how one can leverage their struggles to create something beautiful and impactful. Through her culinary creations, she not only provides delicious gluten-free options but also cultivates a sense of community and support for those who may be navigating their own difficult paths.
Whisking Up Wellness: The Art of Gluten-Free Indulgence with Wendy Ray
this part I don’t measure my name is Wendy Ray and I do gluten-free baking I think one of my passions in this is that I really love helping and teaching people who have been diagnosed or have a family member who has a Celiac or a gluten intolerance or something and.
Really helping them understand that it’s not a fat and if they have celiacs that actually kills part of the lining of their stomach how to not cross-contaminate how you can support your body through it I love helping people feel like they can get some control of their life back you can make decisions for yourself it’s not just.
Everybody else it feels like it’s taking a very long time and it has it’s been about 10 years of me baking and trying things and things not working out and things still don’t work out but then I just keep tweaking them the milk has to be at a certain temperature for the yeast to react.
Correctly so when I was 21 I was diagnosed with um stage 4 endometriosis and I had several surgeries for it and then when I was about 27 they told me my hormones were so off that I couldn’t have kids without help and so I just went off of everything and then my sister had told me about an article she had read about.
People with endometriosis doing better when they went off gluten and so I was like I’ll do anything at this point so before only morphine would ever take my pain away and after 6 weeks of being glutenfree I could take Ibuprofen and I was okay when I ended up having to do gluten-free diet I got kind of tired of.
Everything tasting like cardboard when Scotty and I got married and I started doing some more baking we lived in Boston for a couple years while he was in grad school and I was alone a lot so I would bake I got my degree in nutrition pregnant with my daughter Daisy and I was trying to build a.
Clientele and then we started making plans for a gluten-free bakery and then my dad passed away away and I couldn’t really function my whole life just crumbled and then um he really wanted to help me with the bakery so it was just hard the name of my bakery is called.
Kindred because I want a place where Kindred Spirits people who understand each other knowing that you were getting something that whoever prepared it fully knows what you need and then also I I changed the spelling from k i n for Kindred to um Ken because my dad’s name was Ken life is an apprentice ship so the.
Baking is the same there’s trials and there’s errors there’s things that aren’t going to work but I figured out what did work you know with gluten-free baking it takes a very long time if you are praying and Trust in God through the process every day he teaches me new things and changes my life in ways that I was not expecting I think just life in.
General is an apprenticeship I started baking with Daisy she was three and a half and she’ want to pour things in so we started that and then over the last couple years she could start doing the eggs and I think she enjoys making it and then tasting it and being like we did this together and this business is not not.
Just for me it’s for everybody else and I want her to feel a part of it so it’s fun to teach her those things my least favorite part I’d have to say is the dishes
