Jen has been living gluten-free for ten years (and vegan, with me, for a year and a half). My Dad has been dealing with Celiac Disease for 20 years so when Jen and I met, I knew quite a bit about the challenges of a wheat-free (sans gluten) diet. Years ago, finding anything gluten-free that tasted good was almost impossible, but as more and more people are diagnosed with Celiac and gluten-intolerance, the number of high-quality and delicious foods (and dining-out options) ever expands.
One of our absolute favorite stops in New York City (lower east side), for delectable cupcakes, donuts and pastries, is BabyCakes. This tiny bakery on Broome Street packs in the people and packs in the flavors; and, as of last week the NYC location is now 100% gluten-free (they also have locations in LA and at Orlando/Disney in Florida). The bakeries were started by Erin McKenna, who is an innovator in creative vegan, gluten-free, and (mostly) refined sugar-free solutions in baking that produce delicious results every time. Did you know you can very easily replace an egg with a 1/4 cup of organic apple sauce in every pastry recipe and it will always turn out great? We do this with our chocolate chunk cookies and our homemade waffles.
We own two BabyCakes cookbooks and they are incredible. As a couple who lives 100% vegan and gluten-free, we can confidently tell people that they can make or takeaway amazing desserts because of people like Erin McKenna and BabyCakes! You don’t have to suffer (and neither do the animals).
Now if I could just get BabyCakes to start serving Gimme! Coffee …