Gluten-Free Dessertsfor Upscale Restaurants
Perfect Chemistry in Every Bite
After being diagnosed with Hashimoto's Thyroiditis and a gluten intolerance, I thought I would have to give up the delicious foods I craved.
I love to eat and I love dessert! When I found out I was gluten intolerant, I was devastated! Especially after trying every gluten-free dessert in the grocery store. Everything I tried was either dry, crumbly, dense or tasted like cardboard (if you're gluten-free, you know what I mean). Definitely not what I wanted in my desserts. I was desperate to find something better to satisfy my love for sweets.
As I began to experiment in the kitchen, I realized that my degree in Chemistry helped me find the right ingredients – and more importantly, a secret, unique process – to achieve the light, airy texture and irresistible taste I craved in 'normal' desserts, but without gluten. I'd achieved the holy grail! Cookies, brownies, and other delicious desserts, you can’t even tell are gluten-free.
