Food intolerances bring birth of Boys and Berri Treats
LIVING a life with food intolerance hasn't taken the fun out of cooking for Ree Maguire.
The Mt Molar mother cooks her family sweet treats, cakes, pizzas and focaccias all free from gluten, dairy and soy.
Eighteen years ago Mrs Maguire was diagnosed as gluten intolerant.
Five years later, dairy was next to go in her diet.
Her husband Garrick, and sons Jett and Felix are also gluten and dairy intolerant, while her daughter and youngest child Berrie also has an intolerance to soy.
Their new lifestyle was a creative challenge for Mrs Maguire, who loves cooking.
"We went back to the basics, making our own bread, cashew milk, sauces and jams,” she said.
"I wasn't happy with the gluten-free options in the supermarket. When I read the labels I saw they were filled with sugars and preservatives.”
It was her instant bread mix which got most attention from friends, who encouraged Mrs Maguire to turn it into a business.
Obtaining her food licence, six month ago Mrs Maguire started Boys and Berri Treats and now her cake mix has made its way into health stores and cafes across the Southern Downs and Brisbane.
"Surprisingly a lot of the general community enjoy eating and baking the mixes,” she said.
"I love the idea of people cooking fresh items.”
Using her trade mark Olive and Blue bread mix is as simple as adding water and apple cider vinegar and cooking.
"Most gluten-free breads are always hard and crumbly,” Mrs Maguire said.
"After years of mixing ingredients and recipes I've made a batch which is soft that a lot of people like.”
Her range of cakes and bread mixes proves those with intolerances were not restricted to boring foods.
"I'm happy I can give people who are gluten-free more options,” Mrs Maguire said.
Next on the list is a nut-free range and introducing pancake and waffle mixes.