We’re Amelia and Kendra Farber, two sisters originally from southern Oregon, USA, who love to bake and experiment in the kitchen in our free time. Gluten became a household word for our family in 2004 when the number of gluten free brands in any US grocery story could be counted on one hand and the number of actually edible gluten free store-bought goodies were even fewer. The initial transition from a normal-kid diet to a gluten-free kid diet came after years of stomach problems, confused medical professionals, mis-diagnoses, and the inevitable power-mom move to take on the entire dietary world to ensure that her daughters not only felt comfortable but could actually eat food just as delicious as the normal options. Armed with an eventual Celiac diagnosis, our already-talented baker and cook of a mother took on the challenge of researching, testing, modifying, and perfecting an ever-growing repertoire of gluten free baked goods unparalleled by any we’ve since encountered in stores. It is to her we dedicate this blog and the baking adventures we readily embark on. All of the recipes on this blog are original, created by either myself (Amelia) or my younger sister Kendra. They’re also all gluten free, and, more importantly, they’re GOOD, so anyone with a penchant for high-quality cuisine will enjoy the products of these posts.
Hi there, I’m Amelia! I convinced Kendra that starting this blog, and the accompanying Instagram, was a great idea, and have since fallen in love with food photography, recipe development, and honing our childhood love of baking. I love designing and creating recipes that result in beautiful imagery and flavor. I currently live with my wonderful partner, Scott, in Oxford, UK where we love to explore the countryside, cook way too much for any number of people, and find ways of laughing together and loving each other and life more every day. I’m currently pursuing a PhD in the Department of Education at the University of Oxford while also working part time. My research focuses on environmental education for students living in the Galápagos Islands, Ecuador, and I’m passionate about life-long learning about our environments for the purposes of mental health, creativity, and positive sustainable actions to safeguard against the worsening impacts of Climate Change. Prior to moving across the pond, I lived in the San Francisco Bay Area for ten years where I worked at AI tech companies in alliances and partnerships and completed a BA in both Anthropology and Music and an MA in Latin American Studies at Stanford University.
Kendra has been an avid home baker since the young age of 6. She can often be found perusing recipes and cookbooks for inspiring dishes and desserts (heavily weighted towards the latter) to modify and build on for her scrumptious gluten free treats. When not near an oven, she is a student and history buff (you don’t want to get her started on historical inaccuracies in popular entertainment) with a penchant for renaissance and medieval writings and garb. At the moment, she lives in Oregon and is a very doting and dedicated cat mom to two petulant and particular felines. She plans to finish her degree in history, all the while baking tons of cakes to ease the academic stress.
Hi! Your blog and receipies seems awesone ! Trying to understand everything ( french speaking coming from Belgium), i’ll be starting cooking this holiday week ! ( i’m a 43 years old woman Gluten free obliged since 2 years ) . Thanks for your enthousiasm!
I am so excited to find this out from your dad. My daughter tested Celiac and my gastro advised that while my test came back negative I really need to go gluten-free. I have been working from America’s Test Kitchen’s “How Can it be Gluten-free” but at this point would love to find some food diversity. The only stumbling block I have now is that my husband is diabetic. 👍🏻 This is a much needed endeavor you girls are doing!
So glad you found it through him! (he’s a great advocate haha!). The tests can often be wrong/misleading, so doing whatever actually makes you feel better is the best bet – hope it’s helping you – it can take a while! Definitely know the feeling – thankfully there are so many options/sources out there now for gluten free things, and while we definitely use sugar in nearly all our recipes, I’ve tried a few for friends with monkfruit sweetener (they make almost exact substitutes now – “powdered sugar,” “white sugar,” and even “brown sugar”!) and they’re still great!
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Natacha Schueremans
Hi! Your blog and receipies seems awesone ! Trying to understand everything ( french speaking coming from Belgium), i’ll be starting cooking this holiday week ! ( i’m a 43 years old woman Gluten free obliged since 2 years ) . Thanks for your enthousiasm!
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Janet Ward
I am so excited to find this out from your dad. My daughter tested Celiac and my gastro advised that while my test came back negative I really need to go gluten-free. I have been working from America’s Test Kitchen’s “How Can it be Gluten-free” but at this point would love to find some food diversity. The only stumbling block I have now is that my husband is diabetic. 👍🏻 This is a much needed endeavor you girls are doing!
Amelia Farber
So glad you found it through him! (he’s a great advocate haha!). The tests can often be wrong/misleading, so doing whatever actually makes you feel better is the best bet – hope it’s helping you – it can take a while! Definitely know the feeling – thankfully there are so many options/sources out there now for gluten free things, and while we definitely use sugar in nearly all our recipes, I’ve tried a few for friends with monkfruit sweetener (they make almost exact substitutes now – “powdered sugar,” “white sugar,” and even “brown sugar”!) and they’re still great!
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