Gluten Free Cupcakes

What is Gluten-Free Baking?

Gluten is a protein found in wheat, rye and barley. The best way to describe gluten is to imagine taking a pinch of regular wheat flour and wetting it slightly. Now imagine playing with the flour between your finger and your thumb. It would be sticky, wouldn’t it? That stickiness is gluten. Gluten is what helps bind baked goods together, and helps make them chewy.

Approximately 1 in every 133 North Americans are affected by Celiac Disease, which prevents the body from processing gluten. In people with Celiac Disease, the gluten will bind itself to the walls of the small intestines, and prevents the proper absorption of nutrients from food. Sadly, it is estimated that about 97% of those with Celiac Disease have not yet been diagnosed. Symptoms of Celiac Disease vary and include osteoporosis, bloating, anemia, weight loss, fatigue, depression and even infertility.

Our unique line of gluten-free cupcakes is made with non-wheat flours such as potato, tapioca, rice and coconut. Our exclusive line of baked goods is so delicious that you won’t even be able to tell the difference between our regular cupcakes and those that are gluten-free.

Cross contamination is a major concern for those that are Wheat intolerant or Celiac. We have taken every precaution possible to prevent this from happening. We would be pleased to answer any questions that you might have about this issue.