A celiac disease sufferer fails to tolerate gluten, a protein in wheat, rye and barley. The lining of their small intestine is damaged when, people with this condition, eat foods or use products having gluten. Because of such an immune system, such people can’t enjoy delicious baked goods.

A Calgary-based celiac, Wendy Turnbull, has managed to develop a recipe for a gluten-free flour after years of testing. She calls them Gems.

It is a mixture of whole-grain flours, which are carefully selected. This mix facilitates celiacs to bake bread that slices without crumbling, plus baked goodies which stay amazingly fresh and moist.

The 63-year-old Turnbull shared that she had always loved cooking and the challenge of improving gluten-free baking was her most anticipated goal. He started using brown rice flour for all her baking and later on got to know about 13 other nutrient-rich gluten-free flours, including amaranth, buckwheat, chickpea and soy.

She has written a book named Gems of Gluten-Free Baking.

She wrote, “Baking with the flours individually helped me discover their distinctive characteristics. I used this information to create the GEMS flour. All of my recipes are all old-fashioned, just good standard recipes that I have adapted to gluten-free”.