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Good 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.


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