Helen Sanders, owner of Little Bay Baking Company, has been living gluten-free since 1980 and spent 30 years recreating family recipes in the form of baking mixes that anyone can simply bake and enjoy.
These delicious recipes are casein-free and gluten-free. The directions on each box are simple and there’s no need to make substitutions.
My favorite perk is the versatility of each recipe. For example, the Little Bay Corn Bread and Muffin Mix enabled us to make true-to-taste hush puppies, coating for chicken tenders, Toaster Corn Pastries, Blueberry Banana Corn Muffins, and Corn Biscotti. I’m sure anyone creative in the kitchen can come up with many more recipes.
The company is considerate of consumers in using rice milk, soy milk, almond milk. The recipes have been well-tested before packaging the recipe directions, and the ones we tried were delicious.
The Little Bay Baking Waffle and Donut Hole Mix makes the most unique donut holes that to me tasted much like a funnel cake which I’ve always longed for and can’t have being celiac. I dusted them lightly with powdered sugar and satisfied that desire. Many testers agreed with me on this point.
Another favorite which came out most flavorful and left me wanting more was their recipe, Apple and Spice Bars, from their mix, Little Bay Baking Cookie Bar Mix. It was melt-in-your-mouth incredible. Just be sure to chop your apples very fine, as this was key. We all love this company’s many products and we found them very user-friendly.
Little Bay Baking is a member of the Gluten Intolerance Group and the Celiac Sprue Association of America, and it’s listed in the annual CSA gluten-Free Product Listing Guide.
Helen is proud to share her company’s products, which fulfill a need so that consumers don’t have to live without food that “tastes like you remember.”
From our home to yours, Tina Turbin.