Updated November 8, 2016
I’m crowning Chrystal Carver the queen of gluten free baking recipes!
She has taken the local gluten-free scene by storm and is creating a positive buzz at the national level with her new cookbook, Sweet & Simple Gluten-free Baking: Irresistible Classics in 10 Ingredients or Less!
Some of the big players in the food world are sitting up and taking notice, including Gluten-free Living and Cooking Light.
Intrigued by this dedicated baking dynamo, I asked Chrystal if she would share with us her family’s journey to gluten freedom.
Please welcome her with a rousing applause.
A couple of years ago, my girls started developing symptoms we hadn’t seen before. They were irritable, had digestive issues, and at one point they stopped eating. After a series of tests, we were informed that they were gluten-intolerant. Not really knowing what to do, we removed all gluten from their diets. Within three weeks, we saw huge improvements. We were so grateful that our girls were happy again, not experiencing discomfort, and they were eating. A parent will do anything for their child and their child’s health.
It was extremely life changing - like anyone that has to change their diet. We ended up having to remove gluten, dairy, peanuts and eggs from our two little girls’ diets. They were already picky eaters learning to love food. They had to learn to love food all over again . . . gluten-free.
Traveling has been a big challenge. We are getting better at it by bringing our own snacks and doing research beforehand. I still find gluten-free food options to be limited. I honestly believe the world is better at accommodating gluten-free diets, but it still feels like a challenge.
Yes! I am passionate about making it simple. We don't need to over complicate things. We have so many options with meats, veggies, fruits, gluten-free pastas, rice, quinoa, etc. Baking should be just as simple. It goes back to the basics of baking, we just need to figure out what flour blends give us the textures and flavors we desire.
Before they were diagnosed, I baked weekly. After their diagnosis, I didn’t really know what I was going to do because my girls could no longer enjoy my baked treats. I turned to gluten-free cookbooks and packaged mixes. I found that most gluten-free packaged goods were expensive and they involved a lot of processed ingredients. The cookbooks I purchased required elaborate ingredients or too many steps. With my love for baking and my problem-solving background, I started converting the everyday classic recipes into gluten-free equivalents.
One day, my mother-in-law asked me how many recipes I had developed or redeveloped. I told her I had over 80 recipes documented. She recommended that I publish a cookbook. At first I was hesitant. Working full time and raising two girls doesn't leave a lot of time to take on extra projects. But, after some careful consideration, I realized that others might be struggling with the same challenges our daughters faced. So, I decided to develop this cookbook for my girls and for everyone else who is restricted to a gluten-free diet.
I like to help people and I like to make things easier for people; improving someone's life is rewarding.
I currently have an outline for a second gluten-free cookbook, but I haven’t gotten serious about it yet. I'm still working on marketing my first one since it just came out in August .
To get a taste of what’s in store for you in her wonderful cookbook; Chrystal is sharing one of her all-time favorite gluten free baking recipes.
Prep Time: 10 minutes
Cook Time: 15 minutes