gfJules

Jules Shepard was diagnosed with celiac disease in 1999, back when the gluten-free aisle was a sad little corner of the store and most of what was in it was not worth eating. She was a domestic violence attorney at the time, not a food scientist, and she spent roughly two years in her own kitchen working out a flour that would behave like wheat flour in the recipes her family already made. It worked, and it kept working. Gluten-free consumers have voted it the number one flour every year since 2016, she has written three cookbooks, and she once built an eleven-foot, one-ton gluten-free cake to push for federal gluten-free labeling rules. The FDA showed up. Everything she makes now is certified gluten free, certified kosher, and made in a dedicated gluten-free facility that is also free from the Big 9 allergens.