Me, in a teaspoon.
Hi there. I’m Molly Miller, the passionate baker behind Sift. I’ve loved to bake since I was 12 and my mom bravely trusted me in the kitchen to bake a loaf of banana bread all by myself (which included cleaning up all by myself, too). From decorating Grandma’s secret-recipe cutout cookies with my siblings to baking chunky chocolate chip cookies for college roommates, baking has always been an important and enjoyable part of my life. It’s the way I connect with people and with my creativity.
A few years ago I adopted a gluten-free diet to help control Crohn’s disease, a digestive disorder I was diagnosed with at 13. I noticed an immediate and incredible improvement in how I felt, but couldn’t imagine a Sunday morning without freshly baked banana muffins or a dinner party without the perfect chocolate cake. I began playing with recipes old and new, converting my family favorites and experimenting with ingredients not found in your average kitchen pantry. In the process I discovered how to make many of my treats a little bit healthier, too — namely by using less sugar and more whole and wholesome ingredients.
I'm thrilled to be a part of the Kingfield and Fulton farmers' markets this summer and truly hope that my gluten-free treats bake you happy.
(In case you're wondering: the above picture is of a self-sculpture from high school art class. I was into all things 1960s at the time. It's okay. You can laugh.)