Green’s Gluten-Free

By Alia Akkam / September 30, 2011

Celiacs with a sweet tooth have much to thank Keri Green for. The Oregon resident has been selling her delicious Green’s Gluten Free line of baked goods—from the whimsically named Gingerousity cookie to Dynamos’ Brownie Bliss—in Ashland and the Rogue Valley, and she is growing her distribution. When Green was diagnosed with celiac disease, it answered a lot of questions about her life-long digestive problems, but she soon tired of relying on corn chips to satisfy her snack cravings. Green, who has been baking since elementary school, knew there had to be a tastier alternative, and she started to adapt her tried-and-true recipes. She devises all her own flour proportions and doesn’t turn to any pre-packaged gluten-free baking mixes. “The standard bar for my products is the response: ‘I can’t believe this is gluten-free.’ If it tastes gluten-free then it isn’t ready for prime time. Why should people who can’t eat gluten, or choose not to eat it, be expected to eat crummy-tasting food?”

Alia Akkam
Alia Akkam

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