A bit about me— I'm Brianna and I started Flippin' Delicious more than 7 years ago because I believe that no one should have to miss out on their favorite foods just because they have to eat gluten-free or are juggling other food allergies.
Everyone should be able to eat a cookie. And that cookie should be Flippin' Delicious!
I have always loved baking and cooking. Always.
When I was a little girl, I used to “cook” using an empty bookshelf (or my bed) as my stove top while wearing a “chef hat” (actually a doll dress) on my head. I was also caught “cooking” while on a camping trip with my parents: I put the carrot sticks in the skillet and filled our jug of milk with gravel. Once I got big enough to use a real stove, my food tasted slightly better.
Now I think it tastes a lot better.
When I was a teenager, my grandma was diagnosed with celiac disease. Since then, many others in our family have to follow a gluten-free lifestyle, including both my parents and several of my siblings. And myself.
Relearning to make my favorite things gluten-free was really hard at first, but now it’s become a lifetime passion of mine to make gluten-free taste better than anything I’ve made before.
I love creating gluten-free allergy-friendly recipes for snack-worthy meals and desserts that taste just like what I had when I was a kid. I love sharing my recipes and ideas here on Flippin’ Delicious.
I've also written and published 4 gluten-free cookbooks!
If you have a favorite childhood recipe that you have been craving a more allergy friendly version of send me a message or post on the Flippin’ Delicious Facebook page. I love to hear your ideas!
From my cookie lovin’ girls and myself, to you... Happy Baking & Happy GF Cookie Eating!
Would love to get your cookbooks. Thank you for starting this site.
Carol
Hi Carol, Thank you for taking the time to leave a comment! Here is my Gluten Free Holiday Cookie Cookbook, and I'm actually announcing another gluten free cookbook this week! Be sure to follow me on Facebook or Instagram so you don't miss the announcement.
Hi Brianna, Thank you for the welcome letter. how nice to hear from you, eventhough these things are computer generated these days. what adorable little girls, even though, they do tend to keep a mommy busy. Love your cute photo of when you were little, these photos become tiny treasures in our lives. IWe always say if there ever were a fire in the woods where we live and we had to evacuate, 'Grab the photos on the way out of the door". You can never replace these memories. My husband, Karl was diagnosed with Celiacs about 20 years ago, at a time when it was not a popular or even well known thing. People thought that we were crazy, "Allergic to flour"? We took a ride to N.Y.C. to see an expert Physician in this disease, Dr. Latoff. He filled us in first hand and we dreaded Karl's fate our trip home, For a carpenter not to be able to take a sandwich to work for lunch seemd impossible. Well, we have learned so much since those dark days. I have become a really good baker in G.F. Baked Goods. I was always a good baker in regular flour baking, but I took my new challenge head on because i love my husband and he is worth all the effort I can muster up. I invented a great Chocolate ChipCookie that stays soft, chewy and fresh in the cookie jar for as long as they last, about a week! I In my cookie dough for these cookies, I also swap it out with White Chocolate, Dried Cherries and Macadmia nuts.These cookies are so delicious; the basic dough is just like the Nestle Chocolate Chip Cookie Recipe on the back of the bag of chips, but in place of the flour, I use 1 cup of Soy Flour and for the rest of the amount of flour, i use Besan or Chick Pea flour. I buy Besan flour in stores with foods from India. In the grocery store, Red mill bean and fava flour mix is very expensive, an entire large bag of Chick Pea flour is very inexpensive, so I use that. It imparts a very nutty flavor to whatever the flour is used in. i also use the besan flour along with Brown rice Flour to bread chicken in for chicken Parm and I also bread Pork chops in it, it is a delicious additive in baked or fried foods like Braeded Egg Plant etc.. Don't forget the nutty flavor, so it is not suitable for delicate cakes. Thank you once again for your welcome. Sincerely, Suzy
Hi Suzy! Thank you for taking the time to comment! I remember those dark days. For my family, it was about 15 years ago. There really weren't options at first, we had to make everything ourselves. Thank you for sharing your story with me, I love getting to know my readers better. And thank you for sharing your chocolate chip cookie tips! I actually haven't baked with soy flour. Thanks for the tip! Happy Baking! -Brianna
Hi Brianna
I would like to make Hot Cross Buns Gluten Free. I use your Gluten Free Flour Recipe with great success but now I would like to make a high grade flour or strong flour. what do I need to do to add to your mix to make it high grade. Hope you can help me.
Trish
Hi Trish! I'm so happy you've enjoyed using my flour! I'm not exactly sure hat you mean by high-grade flour or strong flour. Please send me an email at flippindelicious (at) Gmail (dot) com and I'll see what I can do to help.
Happy Baking! -Brianna
I use your gluten free flour recipe with much success but I would now like to know what GF flour recipe you would use for hot cross buns.
Love your gluten free flour mix
Thank you so much