Bakery 27 / J. Mullaney Pastries has been developing gluten-free and sugar-free recipes for years. Our guests tell us our gluten-free products taste as good as regular recipes and most people cannot tell the difference. Gluten-free and sugar-free are not labels that mean your desserts have to taste bad.
You can enjoy your food.
Our sugar-free testing has helped us develop a line of pastries that have great flavor, without the use of artificial sweeteners.
Not everything can be converted to gluten-free and sugar-free with great success, but we continue to test!
Bakery 27 prepares gluten-free products in a kitchen where gluten bearing flour is used. We clean our equipment and work surfaces but....
If you suffer from celiac disease, you should not consume our gluten-free products.
Cross contamination still occurs
We developed 6 different gluten-free flour blends using white and brown rice flours, buckwheat flour, sorghum flour, quinoa flour, potato flour and starch, almond flour, cornstarch, tapioca, coconut flour, corn flour, flaxseed, guar gum and xanthan gum.
Our gluten-free pastry program has progressed to a point where we can simply convert almost any recipe (pastry, cookie, cake, pie, muffin, etc.) to gluten-free through a substitution of the flour in the recipe with one of our gluten-free flour blends and possibly some xanthan or guar gum.
Below is a devil's food cake made for a departing chef at a local club. 35 people at the party, no one except the guest of honor knew the cake was gluten-free..... until the next day.
Bakery 27 has been testing sugar-free desserts and has a process in place to convert most recipes to sugar-free. We stay away from artificial sweeteners, primarily because of the flavor. We have found different ways to sweeten our products, If you are interested in purchasing sugar-free desserts, call the bakery and discuss your request with our friendly staff