A stack of gluten-free chocolate chip cookies.
Gluten-free artisan bakeries typically pop up when a family member has gluten intolerance. In this case, its husband and co-founder of Lucky Spoon Bakery in Salt Lake City, Jim Schulte.
Both Jim and wife Pam have MBAs and years of business experience; but Pam also had serious baking skills. So she set out to re-invent gluten-free cookies and muffins that were every bit as tasty as their fully glutenized counterparts.
Lucky Spoon Bakery has succeeded in changing the way people think about gluten-free baked goods. The products are moist, fresh and delicious.
“Gluten-free has always been code for ’taste-free’ or ‘you can eat it but you probably won’t like it,’” says Jim. But, as has been proved by other artisan bakers of gluten-free goods, if you spend enough time, money (on the best ingredients) and love, you can produce bread, cakes, cookies, muffins and other products that everybody loves to eat.
To us, the compliment we bestow is, “No one would know it’s gluten free.”
Instead of wheat flour, the cookies are made with a blend of white rice flour, potato flour and almond meal; plus sugar, butter, eggs, quality chocolate or peanut butter, vanilla and other ingredients of good cookies.
?White rice flour and potato flour instead of wheat flour. As with the cookies, sugar, eggs, butter and quality flavorings combine to make moist, tasty muffins:
Lucky Spoon Bakery is a find for the gluten-free nibbler.Photo by Elvira Kalviste | THE NIBBLE.
To find Lucky Spoon products, check the store locator on the company website.