Founded in 2011, Heartbeet Kitchen is a celebration of the homemade gluten-free recipes and traditional sourdough baking that takes place in my Wisconsin kitchen.
It’s also my journal for documenting renovations of our 1908 home, natural living ideas, travel adventures, and our experiences fostering neonatal kittens.
My passion for sharing food stories and experiences is rooted in the enjoyment of cooking for all that it brings to our lives, whether that be a nourishing meal or a friendship. The recipes are tested and perfected before publishing, based around seasonal vegetables, whole grains, eggs, and dairy from happy animals. Many are vegetarian, and all but the sourdough recipes are gluten-free, with a specialty in baking absolutely delicious goods. I dove into the world of sourdough bread in 2017, and love teaching others how to bake naturally fermented bread at home. This rye sourdough is my most loved!