I can often be found “running the bakery” in our kitchen. After many permutations (this blog started with plenty of sugar, then moved onto gluten and dairy free) my baking now consists of only whole grain flours and no refined sugars. 
Besides enjoying the processes of baking and writing for this blog, I’m also writing to help those of you who want to eat less or no refined sugar. There is sugar in nearly every single processed food – sweet or savory – and so avoiding it involves a lot of cooking from scratch. I love cooking and baking, so I don’t mind, but I know to many people it can seem daunting. I’m here to help. Send me an email (ksemro[at]gmail[dot]com) with any questions or concerns and I’ll get back to you. 



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  1. Pingback: Cheesecake Millicent « Baking Unadorned

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