Jessica Dean has been a foodie her whole life and started baking professionally at thirty only to discover after ten years in the profession that she was gluten sensitive. Obviously, as a baker being given this news is going to be life changing and for Jessica – it was!
Jessica had to find alternative flours both for herself and for others. Her favourites flours are almond, chestnut and coconut flours and she has become totally adept at taking classic desserts and baked goods and making them gluten free so god in fact that people say they taste even better than the original.
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