When a friend, recently diagnosed with celiac, complained of the lack of delicious gluten-free baked goods in the market, I wondered: is it truly possible to create a gluten-free dessert worthy of the word "treat"?
After experimenting with various flours and baking techniques, I founded Renby's in 2010 armed with two solid recipes. People often ask what a gluten-eater is doing running a gluten-free bakery. The answer is simple: I think it tastes better.
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* What the heck is a Sugar Social, you ask? In a nutshell, it's our way of meeting our customers and getting feedback by offering up sample tastings of new recipes we're working on. There are also board games and, occasionally, alcohol involved :)
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Welcome to our new store! Same great cookies, brand new prices :)
Also: No shipping/delivery charge through December 21st! I will deliver to San Francisco, Berkeley, Oakland, and Emeryville; all other orders will be shipped. To place orders for pickup, contact me at email@example.com. Thanks for stopping by!Buy Now
All equipment is used exclusively for gluten-free baking, but I do (very occasionally) bring wheat-based products into the kitchen. For your safety, I periodically use an ELISA test to confirm the products contain less than 10ppm (parts per million) gluten. There are no wheat, barley, rye, or other flours containing gluten in the kitchen ever.
I do use dairy products in most baked goods—usually just butter. For most gluten-sensitive folks this is not a problem. However, if you have recently been diagnosed with celiac disease and are also lactose intolerant, please be careful!
Please send any special requests, baking questions, or just plain friendly hellos to firstname.lastname@example.org. I look forward to hearing from you!