As a Gluten-Free Chef / Organic Chemist, my mission is to improve lives through kick-ass gluten-free food. I was diagnosed with Celiac Disease in 2003 and I am very gluten sensitive. I left my job as a Chemist after 14 years at Procter & Gamble to pursue my culinary dreams. I graduated from the Midwest Culinary Institute in late 2009. Then, spent the first quarter of 2010 investigating gluten-free baking formulation at Ferran Adria's R&D facility, Alicia Fundacio, outside of Barcelona. I focus on reinventing my favorite foods, gluten-free. And want to create & teach you how to make gluten-free food so good, you don't have to compromise.
Soda bread uses a chemical leavening, meaning it is risen by an acid-base reaction (soda refers to the base used — baking soda) and is different from traditional bread that uses sugar and yeast (single cell organisms) to produce carbon dioxide gas and ethanol (drinking alcohol). Neither one I... Read more
With the Oscars just around the corner, I decided to conduct my own nominations for the best gluten-free (GF) products on the market. As someone with Celiac disease, I’ve found that it takes careful scouring (not to mention time and patience) to find suitable gluten-free options in supermarket... Read more
"There's no wheat in there. It's just regular flour." – Restaurant employee.
Let's face it, those of us who live with a gluten intolerance/sensitivity know all too well what gluten is and where it resides. We have also heard some crazy things while trying to secure a safe bite to eat. Mind you, the... Read more