I have very fond childhood memories of my beloved grandma. Back then, she seemed to be able to ‘magic up’ baked goods seemingly out of nowhere. I remember the wonderful smells from the kitchen circulating her small cottage whilst we enjoyed tea and playing cards or scrabble. Soon enough, a timer would sound and she would return with a full plate of goodies – it was always so yummy. Sadly, she is no longer with us, but the love and inspiration she instilled in me all those years ago lives on.

After retiring from the construction industry after the pandemic, I felt it was finally the right time to turn to my lifelong love of baking. However, I was faced with an issue. Myself and my family have all been diagnosed with gluten and wheat allergies, intolerances, and coeliac disease and have been on strict gluten-free diets for nearly twenty years. We fully understand from first-hand experience the importance of being able to have the confidence to eat the food we love safely. We would often face small gluten-free selections when out and about, and those that were available often were excessively expensive, utterly bland, tasteless, and full of additives. I missed the taste of my grandmothers tasty treats from my childhood…

So I began experimenting with recipes and production methods, using family and friends as very willing test subjects. The feedback started rolling in, with “spot on” and “best pie I’ve ever had” and “you should be selling these!” 

So I decided to do just that, and Lindos House Kitchen was born.