In 2003, after a year and a half of attempting to heal her son with unsuccessful therapies for developmental and speech delays commonly associated with autism, Naomi asked her pediatrician, in desperation, if there was something she was missing. Naomi’s doctor suggested that perhaps gluten was behind her oldest son’s autism symptoms. Testing revealed that he was suffering from gluten enteropathy. Six weeks on the gf diet were enough to cause an huge improvement in her son, enough to change his diagnosis from low functioning autism to high functioning Aspergers Syndrome.
In 2004, her second child, a bouncing baby boy, began to exhibit signs of gluten intolerance. Quick thinking and rapid action on the part of their doctor ensured that his intolerance was caught before there were further complications.
It came as no surprise, when six months later, Naomi found out where all those Silly genes were coming from, and in 2006, the Sillies’ dad discovered his own genetic links to gluten intolerance.
With four people eating gluten free, it was only logical that Something Would Have to Be Done. Naomi, like most of you, started baking her own breads and goodies, using the information and recipes available at the time.
You’ve all been where she was in April of 2006, tired of paying too much for mixes that required additional special ingredients, didn’t work, or tasted plain weird.
She wanted a flour that would work in her mom’s old recipes, look right, and taste right. The alternative — having to do something resembling either a lab experiment or a religious ceremony for something simple like chocolate chip cookies (five flours, two specialty ingredients, and prayer that the recipe would actually work) — wasn’t an option any more.
One late night, she threw up a desperate prayer to the Almighty and went to bed. That night she had a dream.
In it, she was mixing up a formula for a new kind of flour. Waking up, she took this idea – this formula – and literally ran down to the kitchen, concocted the flour mix, and made her mom’s famous apple pie.
Better Batter Gluten Free Flour is still shipped direct to your door, and now is being carried in stores around the United States.
At Better Batter, we believe that you should eat freely.
We believe that everyone should eat real-tasting food, using regular recipes, at reasonable prices.
We’re committed to developing and marketing the very best in gluten free products, and we pledge to do everything we can to meet your dietary needs in an affordable manner. We’re constantly looking for ways to save you money and to put products into your hands that make sense. When you buy Better Batter products, you’re not going to find sub-par ingredients, hidden costs (like the need for adding xanthan gum or fat, like some of our competitors do) or chintzy portion sizes – when you order our products,
you’ll get a full sized product that will be good enough to feed everyone without apology.
At Better Batter, we believe that we should give freely
We know that there is so much more to life than the bottom line.
We believe that we should give freely of our time, knowledge, and financial resources, both to the gluten free communities and the world beyond.
Our Commitment To You…
Here at Better Batter, you’ll find someone to listen, help finding the resources and products you really need, and the world’s best gluten free products at the world’s best prices.
We’re committed to giving the first portion of our net profits: to scholarships for those in financial need, charitable contributions, and corporate partnerships/grants for your local gluten free support organizations.
Feel free to contact us at any time with questions, suggestion, or new recipe requests. We look forward to hearing from you.
Naomi and the Staff