"Sweet Cravings": Adventures in writing my first cookbook

BY GUEST BLOGGER, KYRA BUSSANICH of Crave Bake Shop

Kyra Bussanich is the owner of Crave Bake Shop, and the first gluten-free winner and two-time champion of the Food Network's Famed, "Cupcakes Wars".  Kyra's new cookbook, "Sweet Cravings" is due to be published in September, 2013. 

Persian Love Cakes

Suspence Novel or Cookbook? 

Pre-order to get Kyra's cookbook at a big discount today! 

I had always dreamed of one day writing a book. Of course, when I was younger, long before I became a pastry chef, I thought I would simply turn one of my vividly crazy dreams into a suspense novel. I even sketched an outline and wrote a few pages for the particular dream I had in mind (a case of identical twins, and a horrible accident that left one dead and the other to unwittingly claim his brother's identity), but life got in the way and I was too busy with my hobbies, and then dating my now-husband to put my effort into the novel.

After I became a pastry cheThe cookbook manuscript!f and opened my gluten-free bake shop, putting together a cookbook seemed like a no-brainer. Afterall, each of my recipes is original, and when I develop them, I also compile them alphabetically in order to find and recreate them for my shop. Plus, based upon my lackluster experiences with the gluten-free pastries available on the market (when I first went gluten-free eight years ago and before I started baking), it seemed that there was definitely a need for a cookbook full of gluten-free desserts that you could proudly serve to gluten-eaters.

So much of what was on the market was dry, crumbly, and tasted like overly-sweetened sawdust (which is probably why gluten-eaters are still hesitant to taste gluten-free pastries for the first time). But this didn't really become my focus until I wowed the judges on "Cupcake Wars."

The Gift of Cupcake Wars

Award Winning African Yam Cupcakes - got the win on Cupcake Wars!When I first appeared on the Food Network's "Cupcake Wars" in 2010, I was the first gluten-free baker they had ever had on the show. I had been told by many people that my cupcakes were better than anything else out there (gluten-free or NOT), so I was hopeful that the judges on the show would feel the same way. And once Candace Nelson and Florian Bellanger raved about the "moist, light, tender crumb" and the "flawlessly executed flavor," the phone started ringing off the hook. Ten minutes into the east coast premiere of the show.

By the time the show had aired on the west coast, I had more than a thousand emails in my inbox. Some people just wanted to thank me for showing the world that gluten-free can be absolutely delicious. Some folks wanted to share their story about their diagnosis or their struggle to find delicious gluten-free pastries. Most wanted to place an order for cupcakes or cinnamon rolls, and overnight, I had to figure out how to adequately ship! It was a steep learning curve (and I realized that no matter how many bright orange "FRAGILE" stickers you slap on a box, the ungentle hands of the delivery system don't necessarily heed them).

Four days after the show aired for the first time, I received a phone call from an editor at "Gluten-Free Living" magazine. Kendall told me that she usually catches a few minutes of whatever is on the Food Network as she's unwinding from her day. She often falls asleep to the station. This particular day, however, she heard mention of "gluten-free cupcakes" and sat up straight. Kendall told me it was the first full episode she had seen, and even though I ultimately came in runner up (losing to Brenda's very sleek and elegant sleigh display in the final round), Kendall was impressed. In our phone call, she mentioned that I had inspired the idea of an article called "Cupcakes Coast to Coast," and asked if I would be willing to be interviewed. I welcomed the idea, mostly because I have long felt like an ambassador for the gluten-free world, wanting to show people a little that gluten-free can be delicious. And it can be the start of a vibrant and healthy life.

More than Cupcakes, Just Awesome Gluten-free Desserts

HanantaschenI happened to be featured in the article next to some very well-known and high-profile gluten-free bakers. In particular, Elana Amsterdam (from Elana's Kitchen and author of "The Almond Flour Cookbook") and Erin McKenna (owner of Babycakes Bakery in NYC and LA), both of whom have cookbooks published by Ten Speed Press (an imprint of Random House). In the article, I mentioned that I was compiling a cookbook of gluten-free desserts, not just cupcakes, but also including tiramisu, cannoli, muffins, scones, cakes, pies, tarts and cookies. My cookbook isn't vegan, and it isn't grain-free/paleo/primal. It is simply awesome desserts and pastries that just happen to be made with gluten-free ingredients. Apparently, my Ten Speed editor Lisa Westmoreland was following up on the two published authors and liked what I had to say in my interview. She sent me an email, opening the dialog to begin working together.

Decisions, Luck, & More Decisions

Raspberry Linzertorte Bars (Chapter 4)

Now, let me be frank. I hadn't considered trying to hook up with an established publishing house, mostly because, from what I hear, editors don't really look at authors unless those authors have an agent. At the time, I was still agentless. And agents prefer to only take on clients who have a proven track record for being able to make things happen. So it's difficult to land an agent without already having published, and it's difficult to get interest from an editor unless you have an agent. I happened to get lucky and be in the right place at the right time. But Lisa was very nice, and walked me through the process of writing a proposal (54 pages long!) about exactly what my book would cover. And my mentor Laura B Russell (another Ten Speed author) has published many books and coached me on what to include in my proposal.

The Hard Work to Make it Easy - for Everyone

Classic Cream PuffsIt took me 3 months to write and polish that proposal (submitted July 4th, 2011), and even though I had most of the recipes written at that point, it took me another 11 months to write the manuscript and have non-pastry chefs (teenagers, men, and cooks who adamantly stay away from baking) repeatedly test out each recipe. I wanted them to be as straightforward as possible, making it as easy to replicate my results as can be. Each recipe of the 7 chapters is marked according to ease of preparation ("Easy" for the things ANYONE could follow, even if they only skim over the directions; "Intermediate" for the recipes that have a few more steps and require you to slow down a bit; "Advanced" for techniques that are very familiar to professional pastry chefs but may be a little more intimidating for home bakers). Mostly, I want this book to be accessible. It can be intimidating to bake gluten-free, especially if you're new to the different flours and ingredients. I wanted to simplify this as much as possible. Each recipe is given in the traditional volume measurements that most home bakers are familiar with (such as 1/3 cup, 2 tablespoons), but since it is always more accurate to measure by weight, I also give the weights in grams. This way, someone in Australia who is used to the metric system could still use these recipes. A home baker here in the States who happens to be allergic to millet flour would know exactly how much of an alternative ingredient to substitute (because a cup of say, tapioca starch or sweet white right flour does NOT equal a cup of millet flour).

Final Manuscript & Book Tour!

I turned in the "final" version of my manuscript on June 30th, 2012 (just days after my fourth appearance on "Cupcake Wars"). There is still some fine-tuning and polishing that I'm doing, and just last week, we re-shot a few of the photos for recipes in the book. I am very visual, and I only buy cookbooks with gorgeous photography of edible and delectable looking dishes, so I want the photos in my book to look as inviting as possible. I am very proud to say that "Sweet Cravings" will come out on September 10th, and though I don't yet know details, there WILL be a book tour!

Can You Do it All?

My Gluten-free Sisters!

I've often been asked how in the world I managed to compete on Cupcake Wars so many times (with 2 wins!), run the bake shop, write the cookbook AND still have a personal life. The honest answer is that I haven't. My personal life was the first to go: I have let many friendships lapse, and date nights with my husband have gone by the wayside.

I have an amazing team of staff who keep the bake shop humming along (in particular, my managers Jackie Eizik, who was my assistant on Cupcake Wars, Jen Petersmark, Lisa Horness and Carly Sullivan). We bake 17 hours a day, beginning with a midnight shift, and thank goodness I no longer need to be present the entire time the shop is open. And the conferences are things that I probably shouldn't have time for, but I really enjoy. I have made some friends who feel like family and these expos are the only time we see eachother. It's a lot like summer camp friends who actually stay in touch. We bond over good food (and food we can ALL eat, as each and every one of us is gluten-intolerant), and email, text and talk during the months in between conferences. And though the show hours are long and grueling, knowing that I'll be having dinner with my sisters makes it all worth it.

Secrets: Almost Losing it All

Being passionate about what you're doing makes it all worth it, but there are indeed sacrifices along the way. Most people don't know this, but in the very early days, before I had my retail location, my husband Jason was out of work and looking for his place to land. We couldn't keep the mortgage with the paycheck from my restaurant job and we wiped out our savings and my 401K trying. Eventually, we decided to put what little money we had left into the bake shop and while we were building the brick and mortar storefront, we lost the house that we had owned for 8 years, and had to move into Jason's dad's house. Every penny I earned from the business went back into the business.

Things Get Better!

My New Mixes!Along the way, Jason found a great job, and eventually bought the practice. The bake shop was immediately busy and I scrambled to hire the right employees. I went back on "Cupcake Wars" (and again and again). My new line of gluten-free cake and cupcake mixes has come out, too!  The mixes use the actual recipes that I won "Cupcake Wars" with: The Vanilla mix was used for the Spicy Peach Bellini, NY Cheesecake and the Coffee & Doughnuts cupcakes; the Snickerdoodle mix was used for the Chai Spice and Apple Fritter cupcakes; the Chocolate mix for Chocolate Hazelnut, the Dark Chocolate Delight and the Ding Dong cupcakes). And now my book!

I do have regrets along the way (if only I knew then what I know now!), but my job is never one of them. Everything that has happened has been for the best, and I am truly excited to see where things go from here!

More Articles About Kyra on TenderFoodie

2011:  My Chat w/ Crave - the First Gluten-free Baker to Win Cupcake Wars

Behind the Scenes of Cupcake Wars with Kyra Bussanich

About the Author, Kyra Bussanich

Kyra Bussanich is the owner of Crave Bake Shop, and the first gluten-free winner of the Food Network's Famed, "Cupcakes Wars".  Kyra graduated with honors from the prestigious Le Cordon Bleu patisserie program, which gave her a solid foundation of knowledge about classical French baking techniques which she was able to apply toward baking gluten-free.  Kyra was diagnosed with an auto-immune disorder when she was 20 years old. Part of staying healthy meant switching to a gluten-free diet, avoiding all wheat and overly processed foods. Whenever possible, she uses local ingredients, and serves customers with multiple allergies, as well.

Top 10 Hidden Sources for Holiday Gluten

 

BY GUEST BLOGGER, KYRA BUSSANICH of Crave Bake Shop

With December in full swing, holiday parties abound as the perfect event to put a little cheer into dreary weather. Those of us with gluten allergies are well-versed in avoiding party foods that obviously contain gluten—like gingerbread cookies, pie, crackers and bruschetta. But what about the foods that you might think are safe and free of gluten?

It may come as a surprise, but gluten can masquerade under different names (hydrolyzed vegetable protein, monosodium glutamate, barley malt extract, modified food starch, and many more). And even more shocking are the products that might contain one of these forms of gluten, so I've compiled this list of foods to beware at your next holiday party. Your best odds are to bring your own dish to share, (or eat beforehand, so you're not tempted at the party).

The Top 10 List!

1. Swedish Meatballs: Most premade meatballs are mixed with breadcrumbs or flour as an inexpensive way to stretch the meat. And that's not even considering the gravy the meatballs are doused with. If you aren't completely certain about the ingredients, your best bet is to just stay away.

2. The Meat and Cheese Platter: Many deli meats contain natural and artificial flavors (including those which include gluten). I have unwittingly consumed gluten-laden turkey, not realizing that the "natural juices" that it was marinated in contained MSG.

3. Candied Nuts: Most times these should be gluten-free, but I have seen packages of candied nuts that contained maltose (which may be derived from barley, which is not gluten-free). Of course, if you make a giant batch yourself, you can control what ingredients you use, and as a bonus, a tin or bag tied with a ribbon full of candied nuts makes a lovely hostess gift.

4. Bloody Marys: Some brands of Bloody Mary Mix (ahem... Mr. & Mrs. T) are not gluten-free. Whether the gluten is from the caramel color, the disodium guanylate, the autolyzed yeast extract, or something else I can't pronounce, let alone spell, I do not know. But if you're craving a Bloody Mary, make it with pure tomato juice or V8, which is gluten-free.

5. Bacon-Wrapped Little Smokies: Whenever my friends Rob and Amy host a party, there is a crockpot full of bacon-wrapped little smokies. And no matter how good it smells, with its brown sugary, bacony goodness, I stay away. Why? In this case, the source of gluten is likely not the bacon, but the ingredients in the little smokies sausages, or the sauce that it contains (soy sauce, worchestire sauce, and smoke flavoring all contain gluten of some kind, unless made gluten-free). And because the holidays are such a busy time of year, I don't have weeks to recover from ingesting gluten. So I smell but don't taste.

6. Cheese-Flavored Popcorn: Do you remember those Christmas tins of 3 different flavors of popcorn? When I was a kid, I adored these, alternating between the caramel and the cheese corn (Chicago style!). But as I went gluten-free and started reading labels carefully, I realized that not all cheese popcorn is created equal. And while there are brands out there that are gluten-free, there are also those the use MSG (or other gluten-containing ingredients) as an inexpensive way to flavor.

7. Fudge: Two years ago, I was tossing back fudge at a holiday party, not thinking twice about it. I had surveyed the buffet and pegged the homemade (though not by me) fudge as one of the safe items for me to eat. It was lightly spiced, like chai, and I was enjoying my 5th piece when the hostess came up to me and said, "Do you like it? Its gingerbread fudge! I crumbled up gingerbread cookies into fudge as I poured it into the pan!" Needless to say, the gingerbread cookies were not gluten-free, and because I had failed to ask questions (or avoid the buffet altogether), I had to cut short my time at the party.

8. Candy Canes: Most—but not all— candy canes are free of gluten (and dairy)! This is one of the safer items, but it's still best to check the package ingredients and brand before you accept that peppermint hot chocolate, or unthinkingly stick a candy cane in your mouth. I know Bob's, Spangler's and Hammond's all make candy canes that are free of gluten. But read ingredients anyway.

9. Eggnog: When made from scratch, eggnog should be gluten-free, containing only cream, milk, sugar, eggs, nutmeg and flavorings such as bourbon, rum or vanilla.I have, however, seen some of the carton-ed stuff containing wheat flour, presumably as a thickener. Like candy canes, eggnog should be safe, but read labels to be sure.

10. The Dip on the Veggie Platter: Usually a ranch dip accompanies pre-made veggie trays, and chances are fair that the dip contains gluten. By all means, eat the vegetables, but unless you know for sure the dip is okay, it is safer to avoid. And this isn't even considering a cutting board that has already been used to cut bread and other gluteny items and thus is subject to cross-contamination. It is always safest to bring something you made yourself, but then make sure you serve yourself first. I've been to plenty of parties where a congregation around the food table means hungry (and unthinking) guests use the pasta salad spoon to also dish up "safe" fruits (thereby contaminating the most innocuous seeming item at the party—the fruit platter).

Before you Party...

Holiday parties mean temptation in the form of food and drink aplenty. To stay safe, read labels, bring your own food, or, do as I do now: eat beforehand so you can make smart decisions and not graze mindlessly at the party. Have a small meal with protein and fat (like almond butter on an apple, or a coconut milk smoothie) before you head out the door. You'll be eating something you know is gluten-free and safe for you, the lack of starchy carbs means you won't feel bloated at the party, and the protein and fat will keep the pangs of hunger at bay so you're not tempted to indulge in something that looks safe, but might not be. This is also the best way to make sure I can still fit into all my party clothes after the new year!

Happy holidays!

A note on MSG from Elisabeth

We had a reader question about whether or not MSG (monosodium glutamate) is gluten-free.  There is a lot of chatter on different sites about MSG, and MSG can come from a variety of sources like corn, sugar beets and wheat.  Many sources say that MSG in the US is rarely made from wheat today (or that the protein is distilled/process out of the end-product, and the purity of any distillation is also of some debate), but I have no evidence of that either way right now.  Also, I double-checked with Kyra, who, as a pastry chef works closely with her ingredients and their sources.  She said that she included MSG as something to beware of, in part because her own reaction to it mimics her reaction to gluten, but mainly because there are food processors that use MSG as a flavoring.  More importantly,  even if the processor is a US company, they don't necessarily strictly use US ingredients: she's worked in places that have sourced their ingredients from Asia, where the MSG may or may not be derived from wheat.

Whether derived from wheat or not, MSG does, however, cause reactions in many people such as nausea, headaches, lightheadedness and heart palpitations or heart rate changes.  Though the FDA say it is a "safe" additive, enough people have an adverse reaction to it that is similar to an allergic reaction.  It is best to avoid MSG, esp. if you have allergies to its source product, or a reaction to the MSG itself. As Kyra told me, "its better to be safe than sick!"

Thanks to our reader for this question! 

~Elisabeth Veltman

ABOUT KYRA

Gluten-free Pastry Chef, Kyra Bussanich, of Crave Bake ShopKyra Bussanich is the owner of Crave Bake Shop, and the first gluten-free winner of the Food Network's Famed, "Cupcakes Wars".  Kyra graduated with honors from the prestigious Le Cordon Bleu patisserie program, which gave her a solid foundation of knowledge about classical French baking techniques which she was able to apply toward baking gluten-free.  Kyra was diagnosed with an auto-immune disorder when she was 20 years old. Part of staying healthy meant switching to a gluten-free diet, avoiding all wheat and overly processed foods. Whenever possible, she uses local ingredients, and serves customers with multiple allergies, as well.

More About & From Kyra

Kyra's Perfect Gluten-Free Picnic

Behind the Scenes of Cupcake Wars with Kyra Bussanich

Kyra's Baking Class:  Replacing Common Ingredients

Recipe:  Truffle Fudge Brownies from Crave Bake Shop

Recipe: Chimichurri Steak Salad

 

Our House

Our house in not air-conditioned, so during the sweltering days of summer, I resist spending hours cooking over a hot stove. This is a very fast recipe that can be made indoors or out, over the grill. It came to me out of convenience: I had a few chimichurri-marinated steak kabobs and a sliced vegetable pack from my local market and simply put it all together. Much of the flavor of the dish comes from the chimichurri sauce, and the balsamic-glazed grilled vegetables add a nice piquancy. If you can find the vegetable pre-sliced (I bought mine at Trader Joe’s), and marinated steak kabobs, by all means take the shortcut. Dinner will be ready that much sooner! If you want to make the dish from scratch, it doesn’t take much longer, and it tastes elegant enough to serve to company. Best of all, it’s naturally gluten-free, dairy-free, soy-free, grain-free and nut-free and perfect for your TenderFoodie!

© Kyra Bussanich, 2012

Serves 2 hungry TenderFoodies!

Ingredients

Chimichurri sauce (recipe to follow)
8 ounces steak bits
8 ounces washed lettuce or salad mix
3 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and pepper to taste
½ red onion, sliced
4 ounces sliced crimini mushrooms
½ bunch (about 12 spears) baby asparagus, trimmed and cut into 2-inch pieces

Chimichurri sauce (recipe from Epicurious.com)

1/2 cup (packed) fresh Italian parsley
1/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons (packed) fresh cilantro
2 garlic cloves, peeled
1/2 teaspoon dried crushed red pepper
1/4 teaspoon ground cumin
1/4 teaspoon salt

Put it Together

Add all ingredients to a food processor bowl fitted with a blade. Puree until uniform in texture (should not be a paste, but rather have some lumps and texture to it).

Place the chimichurri and the steak bits in a plastic bag, seal the end and squish the meat around to coat it with the chimichurri sauce. Meanwhile, wash and slice the vegetables and divide the salad between 2 plates. Set the salad aside. On the stove top or grill, heat a large sauté pan with the 2 tablespoons of olive oil and add the mushrooms and red onion slices, and a pinch of salt and pepper. Sauté over medium heat until the edges of the mushrooms and onions start to caramelize and the onions are translucent, about 5 minutes. Add the asparagus and the balsamic vinegar and sauté until the asparagus is tender, about 3 more minutes. Remove the vegetables from the pan and set aside. Pour the chimichurri sauce and steak bits into the pan and sauté until the steak is done to your tastes, about 2 minutes.

Add the vegetables to the steak and toss to coat the veggies in the remnants of the chimichurri sauce, and divide the contents of the pan over the two salad plates.

Enjoy!

About Kyra

Kyra Bussanich is the owner of Crave Bake Shop, and the first gluten-free winner of the Food Network's Famed, "Cupcakes Wars".  Kyra graduated with honors from the prestigious Le Cordon Bleu patisserie program, which gave her a solid foundation of knowledge about classical French baking techniques which she was able to apply toward baking gluten-free.  Kyra was diagnosed with an auto-immune disorder when she was 20 years old. Part of staying healthy meant switching to a gluten-free diet, avoiding all wheat and overly processed foods. Whenever possible, she uses local ingredients, and serves customers with multiple allergies, as well.

Truffle Fudge Brownies from Crave Bake Shop (GF, DF)

Recipe Back Story

Copyright 2011 and published with permission from Kyra Bussanich, Crave Bake Shop

When I could still eat gluten, I often made scratch brownies for potlucks and parties. Since I prefer a fudgy, not cakey brownie, I always underbaked the recipe just slightly so the center would be very moist and fudgy. This recipe makes SUPER fudgy brownies (so fudgy in fact, that when the brownies are finished baking, the toothpick inserted in the center of the pan won’t come out clean, like with most cakes. If the toothpick does come out clean, chances are high that you have overbaked the brownies!)

I’ve successfully converted these to be Paleo as well (see recipe here). This recipe is also fantastic made with coffee in place of the water. It bumps up the dark chocolate flavor without giving a discernable coffee taste.

Ingredients

1 cup unsweetened cocoa powder
1/4 cup potato starch (not potato flour)
1/4 cup tapioca flour
1 teaspoon salt
1 3/4 cups granulated sugar
2 eggs
1/3 cup vegetable oil
1/4 cup water
1 tablespoon vanilla extract

Yields 12 super-rich brownies

Put it All Together

Preheat oven to 350 degrees. Oil an 8-inch square baking pan and then line with parchment paper so the ends extend up over the top of the pan. Lightly oil the parchment paper.

In a large bowl, combine the cocoa powder, potato starch, tapioca flour, sugar and salt. Whisk in the eggs, oil, water and vanilla extract. Stir until well combined and uniform in texture.

Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the brownies comes out almost clean, 40 to 50 minutes. Let the brownies cool completely in the pan and then refrigerate in the pan for 1 hour. Using the ends of the parchment paper, lift the brownies out of the pan and cut into squares.

About Kyra

Kyra Bussanich is the owner of Crave Bake Shop, and the first gluten-free winner of the Food Network's Famed, "Cupcakes Wars".  Kyra graduated with honors from the prestigious Le Cordon Bleu patisserie program, which gave her a solid foundation of knowledge about classical French baking techniques which she was able to apply toward baking gluten-free.  Kyra was diagnosed with an auto-immune disorder when she was 20 years old. Part of staying healthy meant switching to a gluten-free diet, avoiding all wheat and overly processed foods. Whenever possible, she uses local ingredients, and serves customers with multiple allergies, as well.

More Posts from Kyra

Kyra's Baking Class:  Replacing Common Ingredients in Allergen-Free Baking

Truffle Fudge Brownies from Crave Bake Shop (Paleo Version)

Paleo Version

Copyright 2011 and published with permission from Kyra Bussanich, Crave Bake Shop

This is the Paleo Version of the gluten-free and dairy-free truffle brownie.  Like the other recipe this makes SUPER fudgy brownies (so fudgy in fact, that when the brownies are finished baking, the toothpick inserted in the center of the pan won’t come out clean, like with most cakes. If the toothpick does come out clean, chances are high that you have overbaked the brownies!)

I actually like to put ginger and cinnamon and cardamom and chili pepper and make it chai spiced!

This recipe is also fantastic made with coffee in place of the water. It bumps up the dark chocolate flavor without giving a discernable coffee taste.

Ingredients

1 cup unsweetened cocoa powder
1/4 cup GF coconut flour
1/4 cup GF almond flour
1 teaspoon salt
1 1/2 cups agave syrup
4 eggs
1/3 cup vegetable oil
1/4 cup water (or coffee)
1 tablespoon vanilla extract

Yields 12 super-rich brownies

Put it All Together

Preheat oven to 350 degrees. Oil an 8-inch square baking pan and then line with parchment paper so the ends extend up over the top of the pan. Lightly oil the parchment paper.

In a large bowl, combine the cocoa powder, coconut flour, almond flour and salt. Whisk in the eggs, oil, water, agave, and vanilla extract. Stir until well combined and uniform in texture.

Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the brownies comes out almost clean, 35 to 40 minutes. Let the brownies cool completely in the pan and then refrigerate in the pan for 1 hour. Using the ends of the parchment paper, lift the brownies out of the pan and cut into squares.

About Kyra

Kyra Bussanich is the owner of Crave Bake Shop, and the first gluten-free winner of the Food Network's Famed, "Cupcakes Wars".  Kyra graduated with honors from the prestigious Le Cordon Bleu patisserie program, which gave her a solid foundation of knowledge about classical French baking techniques which she was able to apply toward baking gluten-free.  Kyra was diagnosed with an auto-immune disorder when she was 20 years old. Part of staying healthy meant switching to a gluten-free diet, avoiding all wheat and overly processed foods. Whenever possible, she uses local ingredients, and serves customers with multiple allergies, as well.

More Posts from Kyra

Kyra's Baking Class:  Replacing Common Ingredients in Allergen-Free Baking