The Unparalleled Difference: How Grain Free Mama’s Products Redefine Baking

By Published On: February 2nd, 20241399 wordsViews: 58
Gourmet Gluten & Grain Free Baking Mixes | Grain Free Mama’s

In the realm of baking, the evolution of ingredients and products reflects changing dietary needs and health awareness. Grain Free Mama’s, a pioneer in the food tech consumer product goods industry, stands at the forefront of this revolution. Our baking mixes, distinct from traditional and even gluten-free alternatives, offer a unique combination of differentiating product factors, health benefits, taste, and nutritional value. Let’s delve into how Grain Free Mama’s products differentiate themselves and go one step beyond in the marketplace.

 

The rise of health-conscious baking began during the late 60’s, early 70’s, during the hippie movement. It was the outcry of those who wanted to ‘get back to nature’ and eat foods from ‘mother earth’. This was in response to the then beginning health warnings coming from eating a diet full of convenience packaged foods. There were more and more people who were developing food allergies and food sensitivities, diabetes, various autoimmune diseases, and digestive problems. Consumers were becoming aware of the toll on health from consuming a diet full of processed and fast foods.

Baking at home became popular with this consumer group. Distrust of food companies began to grow. The demand for healthier baking mixes and baked goods became a thing. At this time, it was widely believed that whole grains were better for you than processed grains. And yet, for all these changes, the incidence of autoimmune disease, food allergies, and food sensitivities kept growing. Hmmm…

The ingredients commonly used in baking mixes and baked goods (wheat, oat, cane sugar, and corn) largely remained unchanged, however. There was an onslaught of information put out to the public to make people feel more trusting. Nutritional profile and health implications started to diverge from the statistics, as the gap was widening in consumer disease data. Baked goods were now advertised as being ‘fortified’ with vitamins, fiber, etc., but the statistics of affected people just kept growing.

Then came the Gluten-Free wave. Based upon the research conducted in the late 1950’s concerning wheat, barley and rye, the think tank deemed that as long as you stayed away from wheat, barley and rye, with regards to celiac and gluten sensitivity, you would be ok. For those with diabetes, sugar was the culprit so staying away from sugar was deemed that solution. Yet still the numbers of people affected with digestive issues, diabetes, celiac, gluten sensitivities, food allergies, etc. just kept rising. This new wave of products contained a lot of corn, oat, rice (flours and grains), more sugar, and way more chemically derived ingredients to hold them together. The resulting products were inferior in taste and texture. This addressed gluten sensitivity and celiac concerns, but not other dietary concerns stemming from the new ingredients and chemicals.

It was about this time, in 2004, when my daughter (and the rest of us in our family) started to develop problems. For my daughter, it was the combination of wheat and sugar that was burning little holes in her intestines! A condition now often referred to as IBS (irritable bowel syndrome). I was told that she would probably develop 5-6 autoimmune diseases in her life. WHAT?!!!? That day we went to the grocery store and tried our first gluten free baked good. There weren’t many to choose from back then. One bite and the stuff exploded like sawdust in our mouths. We didn’t even know what to do. We made a pinky promise that one day we would provide the products and resources that we wished were available for us that day.

 

Thus, I began my research and development. 14 years of research and development led to the unique ingredient philosophy of no edible grass ingredients. That meant no gluten or non-gluten grains, no corn, no rice, and no cane sugar.  These ingredients are all from the grass family, and 10-30% of the world is allergic to grasses. These priorities led to the formulation of naturally low inflammatory baking mixes, which is very important for health.

 

I went a step further, however, because I wanted to create a way to make baking mixes and baked goods that could be enjoyed guilt-free for a lifetime. I made the decision to stay away from common allergens. All of our products are dairy free, botanical nut free, soy free and free of artificial flavors, colors, and preservatives. It was important to make them cleaner in ingredients than most people could produce in their own homes.

Taste and texture were really important to me. Not only were my own children picky eaters, but I made two promises to myself; (1) We were not going to spend our lives envying everyone else’s food. They were going to envy ours. (Peer pressure works both ways.) and (2) We were not going to develop ANY autoimmune diseases. So, I began to research foods worldwide, incidence of diseases in different regions and common ingredients used in these different cultures. I learned to creatively combine ingredients for superior flavor and resilience.

Over time, my daughter began to ask for more and more food in her school lunch. So, I asked her one day if she was really that hungry every day. Her response, “No mommy. All my friends want to eat my food because their tummies feel better.” The baked goods I was sending with her to school were moist and delicious, having the taste and texture of traditionally made goods, but without the heavy after stomach and digestive problems. This was a really big win, and also led to the birth of Grain Free Mama’s in 2017. Innovative natural food technology in Grain Free Mama’s formulations is our number one priority. This means working WITH nature, not trying to micromanage nature.

 

So, what are the differentiating factors that make Grain Free Mama’s vastly different than other baking mixes and baked goods? First there is the satiation factor, which goes beyond just feeling full. The brain doesn’t respond like it does with traditional baked goods, where a person eats until stuffed only to want more in a couple of hours. With Grain Free Mama’s products, you enter a state of satisfaction, independent of being stuffed, where a person will stop eating since they are satisfied with the amount they have eaten. After eating them, your blood sugar remains stable, so you are not hungry again for several hours. This is essential to achieve or maintain your ideal weight for your body, which differs for everyone. All with a light feeling in your stomach and intestines. This is totally different and new to the market and consumers everywhere.

Secondly, Grain Free Mama’s products are moist and stay moist for a much longer time than traditional baking mixes and baked goods. Lastly, to go along with this, when storing prepared Grain Free Mama’s products, it is best to give them a little air for best results. Do not close the Ziplock bag or container entirely. Let them breathe.

Another important part of Grain Free Mama’s is the education and support for our customers.  Think of it as a mission beyond our products. Our approach to consumer education is achieved through resources (Food Breakthrough book and cookbook, blog articles, free recipes, videos and social media content) and our online community (A Place At The Table). The impact of informed choices on health and well-being is vital to effect permanent change for the better in our world.

 

We believe that for at least 30% of the world’s population it is vital to slow down and reverse the incidence of autoimmune disease, food allergies, and food sensitivities. Making moist delicious alternative baking mixes and baked goods (Grain Free Mama’s) available side-by side with traditional baking mixes and baked goods gives consumers the freedom to choose for themselves which products they want. Let the people decide. In the meantime, Grain Free Mama’s will continue to develop more delicious offerings of the healthiest baking mixes on the planet.

In conclusion, Grain Free Mama’s has not only reinvented the baking mix market but has also set a new standard for what consumers can expect from their food choices. Our commitment to health, taste, and environmental responsibility shines through in every product we offer. As we continue to innovate and educate, we invite you on this journey towards a healthier, more satisfied, and informed lifestyle.

 

 

 

Margie Traxler | Owner, Grain Free Mamas

Written by Margie Traxler
Grain Free Mama’s is a FoodTech Consumer Product Goods company. We make gluten/grain/sugar free (Edible Grasses Free), dairy free and botanical nut free baking mixes that put the simple back into simply good for you. We also have educational resources to help you on your healthy eating journey. Margie, the Founder/CEO, received her B.S. in Biology from Portland State University. She has 22 years of experience as a successful Restaurant owner. She lives and operates her business in Henderson, Nevada.

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