the baker and recipe developer behind Little Hands Kitchen. In 2018, I found out I had a gluten intolerance, and as a lifelong foodie, it felt devastating. Instead of settling for bland, dry gluten-free food, I spent my free time learning how to cook and bake with high-quality ingredients and bakery-style techniques — so gluten-free could taste just like the real thing.

After we had our first child, my husband and I started paying closer attention to what we were using in our kitchen — focusing on simple, quality ingredients and skipping things like seed oils and artificial dyes when we can. That shift shaped so many of the recipes you’ll find here, and it’s also where the heart of Little Hands Kitchen comes from: food made for families, and the little hands we’re feeding (and occasionally baking alongside).

Today, I share family-friendly gluten-free recipes, wholesome meal ideas, and practical baking tips. I also offer custom cupcakes, cakes, and desserts for local pickup in the South Sound area of Washington — all made from scratch with bakery-level standards.