Local bakers prove gluten-free can finally taste good
The first gluten-free products to hit the market collapsed, had the taste of sawdust or had to be blown. Today, there are gluten-free aisles in supermarkets, a bumper crop of cookbooks gluten-free and gluten free real bakeries where bread feels and tastes like bread, cakes attractive does not mean butter loaded cakes and cookies without flour do not crumble after a bite.
Thank innovative bakers like Kathie Schwarz, who embarked on a gluten-free diet after being diagnosed with celiac disease, a condition in which gluten damages the lining of the intestines and makes it difficult for the body to absorb nutrients.
The onetime newspaper reporter had become so sick she had to use a wheelchair, and her diagnosis proved enormously helpful in getting her back on her feet and healthy again. But when she had a hard time finding tasty replacements for breads and desserts: “Everything was disgusting.”
So she tried her hand at gluten-free baking, testing her efforts on friends and family, eventually hitting on a blend of tapioca, potato and rice flours that seems to work.
In 2009, Schwarz opened her bakery, Gluten Free Gloriously in Stirling, where she’s created a range of real-tasting baked desserts including raspberry bars, eclairs, cinnamon-crusted cheesecake and cupcakes. Customers also come for gluten-free sandwich wraps and Italian bread, driving from as far away as Pennsylvania and upstate New York.
At Fallon’s Gluten Free Bake Shop in Fords, where the crumb cake is actual, bona fide crumb cake, not an abomination, the story is similar. Fallon Hyer was diagnosed with celiac disease, but six months later, she discovered she was allergic to nuts, sensitive to the slightest contact, including peanut oil, an unlisted ingredient in her mascara.
“It was very devastating for me,” says Hyer. So when she opened the bakery, she had to make her products both nut and gluten-free. The shop has proved a “safe zone,” she says, for those who have had to eliminate gluten and for parents of children with nut allergies.
Diabetic Care Cakes - News
Today there are gluten-free aisles in supermarkets, a bumper crop of gluten-free cookbooks and actual gluten-free bakeries where bread feels and tastes like bread, mouthwatering cakes don't mean butter-laden, flourless tortes and cookies don't crumble
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