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For years, I thought gluten was the problem.

I battled rashes, inflammation, exhaustion, and weight changes that never seemed to make sense. I went to doctor after doctor, trying to get answers. After several miscarriages and a terrifying full-term pregnancy complicated by preeclampsia — one that nearly cost us our baby — I knew I needed to dig deeper.

That’s when I learned about something called MTHFR — a gene mutation that affects how the body processes folate. It turns out my body can’t properly convert synthetic folic acid, the man-made version added to almost every commercial white or “enriched” flour in Canada. When you can’t process it, it builds up and blocks the natural folate your body needs to function well — for energy, detoxification, and healthy pregnancies.

Suddenly, so many puzzle pieces clicked into place. The miscarriages. The fatigue. The mystery symptoms. Even my so-called “gluten intolerance.”

Because it turns out, it wasn’t the gluten — it was the flour.

I started experimenting with fresh-milled flour — flour made right from whole grains, nothing added, nothing taken away — and to my surprise, I could eat it again. No pain, no fatigue, no reactions. Just real bread that nourished instead of depleted.

That discovery changed my life.

Baking became a joy again — something healing, grounding, and deeply personal. I loved watching my family enjoy the bread I baked, and I loved seeing the look on someone’s face when they bit into a warm, freshly milled loaf for the first time. It reminded me how food can connect us — body and soul.

Over time, that passion grew into Tevah Bakery — our small farm bakery here in Cherryville, B.C., where I mill my own flour and bake sourdough and heritage breads the traditional way. As our little bakery grew, so did my dream: to share this living flour with others who are searching for something real.

Now, with a traditional stone mill and Tevah Flour Co., I’m able to mill and share our flour beyond just our community — along with the recipes, tips, and stories that have come from this journey.

My hope is simple: that others might find freedom, too — to eat real bread again, to feel good, and to rediscover the joy of what bread was always meant to be.

🕊 Real flour. Real nutrients. Real food the way it was created.

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