my story

Hi, I’m Lauren! In high school I began to realize eating certain foods affected the way my body & mind felt. I was bloating, getting headaches, brain fog & skin rashes. My Nana suggested I keep a food journal to see if one thing in particular triggered a reaction. With that, I began my journey to change my eating lifestyle. I realized most bread products had an effect on me. I was “gluten free” for around 9 years & worked on learning how to heal my gut, seeing major symptom improvements. I was screened for celiac, which came back negative. Even with this info I remained gluten free as I knew I just felt better avoiding.

Fast forward to 2024, I went on the AIP, or auto immune protocol diet, to further narrow down my food triggers after working with my doctor to dial in my thyroid levels. I read some testimonials about people who were not celiac, but were having issues with wheat due to the pesticides & type of wheat used in most modern bread products. This sparked the question, “what if it isn’t gluten?”

I then learned of a King Arthur Bread flour that contained wheat starch but no gluten… wild concept. Testing this would help me distinguish if I was having sensitivity to gluten or wheat or both. So I made my first sourdough starter, lovingly named Brad, & baked loaf of bread for Thanksgiving. This was the first time in 9 years I had tried a wheat product so, naturally, I was nervous. I ate my slice & waited to see how I felt. Time passed with no symptoms! With my new confidence I began researching further. Along the way, I came across Grand Teton Ancient Grains & their Einkorn flour. I ordered a small bag of wheatberries & transitioned my King Arthur gluten free bread flour starter to einkorn.

My first few einkorn loaves were definitely learning experiences but, none the less, I was so excited to be able to tolerate bread again. Time went on & batch after batch my loaves turned out better. I expanded to other things like sourdough einkorn pancakes, muffins, English muffins & more. I began sharing with friends & family who eventually sparked the confidence to share with others.

And so, ROWE HOUSE BAKING was born!

I hope my journey inspires you to learn more about food, where it comes from, how it is prepared and how it affects your body. I am so grateful I get to share my experience and provide you and your family with nutritious bread you can feel good about.