“Whaddya eat, rabbit food?”, is what I usually get when I tell people that I’m a gluten-free vegetarian. I love to practice gluten-free and sometimes vegan baking, with my Baking and Pastry Arts degree from The Culinary Institute of America. Otherwise, you can find me reading and writing about food in some local cafe, or running around a tiny town abroad.

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Various Jars of Flour

6 Better-for-You Baking Flours That Are Totally Gluten-Free

Your taste buds won't know the difference.