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The flour was developed way back in 1988 four years after company founder, Carol Jean was diagnosed with Celiac Disease set out to find an alternative for all of those wonderful baked products that first came from her Grandmother’s kitchen (and then her Mom’s and then her own). First attempts brought a wide variety of results with lots of products falling into the inedible category.
Experiences with commercial products back then reinforced efforts and brought a vow not to have to eat “bricks” and “cardboard” for the rest of her life.
Rice was readily available and she ate lots of it in a variety of ways. She altered regular meal recipes (like lasagna) to gluten free such that her family preferred them to conventional versions. She still missed a fresh baked biscuit or cookie, or anything that resembled those old favorites. She lived in a small town and the only cookbook that was available suggested foods that were not even in her vocabulary at the time! There was no information on Celiac Disease except in the hospital library and that didn’t help much with having to follow a “gluten free” diet – and there was a lot no one really knew about that, all of which made the challenge greater. Never doubting that there was a solution somewhere, the quest went on.
Combining a background in science, God given baking skills, and determination to the task, a home kitchen got turned into a product development “lab” whenever work schedules allowed.
Carol Jean's sister gave her a book that had lots of suggested versions according to dietary limitations and allergens. One recipe for blonde brownies served as the base from which all flours and GF ingredients were used.
The legacy of Grandma Whimsy's is to provide a tried-and-true tasteful way for people with restrictive diets. Those without restrictive diets don't have to miss out either. It's still always a healthier choice for everyone.