How's this for a baked-goods compliment: "It tastes like gluten!"
That's what they strive for at Emily Kate's Bakery in Prairie Village, Kansas.
There really is an Emily and a Kate.
They are the daughters of founder Robin Knight.
About eight years ago, oldest daughter, Emily, called home from college saying she had not been feeling well for a month or so.
After a visit to the doctor, she made a dietary change: no more wheat or gluten.
Sure enough, she started to feel better within days.
Then, younger daughter, Kate, was diagnosed with a wheat allergy, too.
One thing the family quickly realized is that there was really nothing in the from-scratch, gluten-free category to match good old-fashioned cupcakes, or cinnamon rolls, or brownies.
Robin channeled her inner (here-to-fore unknown) baker and created Emily Kate's Bakery.
Now, the bakery churns out gluten-free treats headed for retail outlets throughout the city as well as weddings and graduations and, really, any occasion.
It takes lots of experimentation to come up with a taste that is good, and good for you.
Baking without gluten and wheat is a challenge.
But, the results are delicious and Emily and Kate know you'll never miss the gluten.
In fact, even if you are NOT gluten sensitive, these could well become your go-to treats.
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