I was diagnosed with Celiac Disease in Feb. of 2007. Debbie immediately chose to eat gluten free in support of me then ironically found out a couple of years later she is gluten sensitive. Debbie is the creative genius behind our recipes. She learned to cook and bake early in life using tried and true methods taught by her grandmother.
Although gluten free baking presented many challenges, she was able to unlock the key to understanding the unique chemistry and properties of the gluten free grains, flours and starches available to use in her new recipes. It did not take long before I became her "student" and cohort in the kitchen.
Although gluten free baking presented many challenges, she was able to unlock the key to understanding the unique chemistry and properties of the gluten free grains, flours and starches available to use in her new recipes. It did not take long before I became her "student" and cohort in the kitchen.
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Gluten free flours are different from wheat flour so the bread products made from them do not maintain their fresh springy quality for very long at room temperature. We freeze our products immediately after they are packaged and ship them frozen so they'll be at their peak of freshness when you thaw them in your kitchen.
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