vermont gluten free

I told my mom years ago that she ought to start her own gluten-free bakery.  No store-bought product came close to the breads, cookies, brownies, and cakes she was making me.  Of course, it's no surprise since she can make even dandelion greens taste good.  She's an amazing painter, too, her true calling in life, which is one very good reason why she never went into the baking business.  Her painting is the gluten-free community's loss.  Oh well.  At least she still makes incredible blueberry cake for me when I visit.

During my internship as a middle school teacher-to-be (hopefully), I met Joye Mudgett, who came back to the University of Vermont MAT program to finish her teaching internship.  She was part of the 2008-2009 cohort.  She mentioned that she and her mother had started a gluten-free baked goods company and this is where I knew Joye must become my friend.  Originally called "It's Gluten-Free," and with plain Arial black font printed on a small strip of white sticky paper, the burgeoning business' marketing pop wasn't doing justice to the bakery's unsurpassed taste.  I had purchased the random loaf of bread or brownie from local health food stores in Burlington in the past year and really fell in love with the brand.  But I had no idea what the deal was with the company, given that rival West Meadow Farm Bakery seemed to have its marketing and distribution down.

Joye is a lovely person and is very open to suggestions.  I offered that she ought to think about changing the labeling of her products. She replied that the business had already hired a graphic designer and that the name would be changing to Vermont Gluten Free Great name, catchy logo, problem solved!  I realize that there is still a limited market of those wishing to purchase gluten-free items in Vermont, but Celiac Sprue, or just people wishing to avoid gluten in their everyday diets, is on the rise.  Joye and Jean of Vermont Gluten Free make the best GF bread I've ever had (sorry mom).  I highly, HIGHLY recommend the honey oatmeal.  Gluten-free products are often dry and grainy due to the various substitute flours used to replace wheat.  Somehow, Vermont Gluten Free has found the magic ratio of flour to oil to butter to egg to magic.  I don't know.  It's good, that's what I do know.

The best GF baked products are in Vermont at Vermont Gluten Free.  Thanks Joye and Jean!