Wildflour Baking Company Ltd.

I wanted to let everyone know that although I love baking, I believe this creative outlet has been one of the contributing causes to the increase in my blood sugar levels. Having watched my dad manage his pre-diabetes naturally for many years, and recognizing that I am genetically predisposed to getting type 2 diabetes, I have begun playing around with both gluten free and alternative sugar recipes to stop the progression of high sugar levels in my own body!

As some of you might know, I am trained as a Naturopathic Doctor and decided to further my studies to pursue a career as Health Coach. I have started my FB business "Become Your Best" and will be working with diabetics who want to lower their blood sugar levels naturally! If you are interested in participating in the free FB support group called "Beat Diabetes Wholistically", you're welcome to join!

I will continue to post new creations as well as share recipes for those interested! I may accept orders at a later date - I will keep you posted! The photo below is of protein balls made of whole almonds, dates, cocoa and coconut! Delish!

So the past posts were in the past...but this morning I had a hankering to make a rhubarb (from friend) cake. I found a Norwegian recipe and swapped half regular flour for almond flour...so awesome! Great with an Americano!

Cant forget the puppy! These are peanut butter pumpkin dog biscuits! I make smaller ones too...but you have to keep them in the fridge unless your puppy gets a hold of them...then it doesn’t matter😜!

Happy birthday mom! This was a recipe she gave to me a few years ago to try-it is gluten free-uses white beans (made into paste) and either hazelnut or almond flour-I used a combination of both! Yummy!!

Thank you to all patrons for your support. After much deliberation I have decided to close Wildflour Baking Company at 36 James Street in Parry Sound. I will be at the Waterfront Market this Saturday July 13!