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FeedGood Gluten Free
Miglet's Gluten Free Bakery serves up traditional treats without the traditional flour
Katie Alin started teaching herself how to bake without gluten after her mother was diagnosed with celiac disease.
“I watched her suffer through holidays and parties,” says Alin of her mother, Elaine Taylor, founder of the Taylor Family Foundation. “I said, ‘I can do this. I’ll make you something good.’ ”
The result is Miglet’s Gluten-Free Bakery, and pretty brown rice–flour cakes, cupcakes, cookies, pies, galettes, and muffins, which Alin bakes in Walnut Creek and distributes to Draeger’s stores, Mariposa Bakery in Berkeley, and individual customers. Alin experimented with wheat flour substitutes, and the xanthan and guar gums that are necessary with rice flour. The flour is milled away from wheat, so even a customer with full-blown celiac can enjoy traditional-style baked goods. To learn about frostings, she worked at cupcake palace Love at First Bite in Berkeley’s Gourmet Ghetto.
The bottom line of course is taste—and texture—when it comes to gluten-free baked goods. Alin’s cakes and cupcakes have a good texture, and the taste, especially in the chocolate cake, is not far from conventional goodies.
Reader Comments:
Katie has made my life absolutely "blissful" since I can now enjoy a sweet treat after a meal again!! Many family members have no idea they are being treated to a "gluten-free" delight!
I am a huge fan of Miglet's since I was diagnosed with gluten and corn intolerance. Katie makes delicious treats that even my gluten-eating family and friends also love and enjoy. What's best is that she delivers, right to my door. I wish Katie great success! I hope she opens a bakery!
Her mini carrot cupcakes are to die for! Yumm! The best i have ever tasted, even better than traditional ones made with wheat flour. They freeze great too. They are my new favorite "comfort food".