I’m Maya, co-founder and lead recipe developer at Butter + Sugar. My gluten-free baking journey began in 2010 when my 2-year old son was diagnosed with Celiac Disease. It was a completely overwhelming diagnosis and my life changed in an instant. I spent hours and hours researching the gluten-free status of my family’s favorite food brands. Grocery shopping required a new level of attention to detail, and even the simple act of putting together a pancake breakfast got trickier. I spent a lot of time trying to find gluten-free recipes that “worked.” 

A few months after my son’s Celiac diagnosis, my daughter was born. When she moved to solid foods, I learned that she did not have Celiac and could tolerate gluten. Even so, my husband Adam (Butter + Sugar co-founder)  and I opted to keep our house dedicated gluten-free. It was important to us that both our kids knew they could eat whatever treats stocked our kitchen. 

But, how could we make certain our son would never have to question whether something in the pantry was “safe” for him and– at the same time– how could we ensure our daughter never felt like she was “missing out” because all our treats were gluten-free? Our solution was to stock the kitchen with some pretty awesome homemade treats that were both delicious and gluten-free. And, it is these same treats that have become Butter + Sugar. 

I believe that eating a delicious baked treat is an act of joy and a celebration that should not be diminished by a dietary restriction. No one should ever feel like they are eating something that is just “good-for-gluten-free.” They should eat something because it actually just plain tastes good. And, between you and me, Butter + Sugar cookies don’t just taste good, they taste amazing. I hope you agree!