Meher Randhawa was a medical geneticist by training and worked in the field of genetics for about six years, but always loved baking. “I realised I was gluten intolerant and there weren’t too many options out there,” she tells us, adding, “Not wanting to miss out on baked goods, I decided to make my own
and as word spread through friends and family, I was soon made aware that there were a lot of people in the same boat as me.” This sparked the idea for the Gluten Free Baking Co., a delivery-based bakery, operating out of her home in Banaswadi.
It was not easy to create the menu. Meher tells us that it involved months of research and a lot of trial and error to perfect their own proprietary blend of gluten-free substitutes for flour. They use quinoa flour, coconut flour, almond flour and jowar among others, based on the customer’s needs and the demands of the recipes. “We are lucky enough to have naturally available gluten-free grains in South India, so we have absolutely no trouble sourcing these ingredients,” she reveals. There are several benefits associated with the flours, mainly increased metabolism and better digestion.
Breaking bread
The menu is divided into Staples, Nibbles and Signature Cakes & Cupcakes. The Staples include Banana Cinnamon Bread, Buck-wheat and Flaxseed Bread, Zucchini Bread and Seedy Crackers. The Nibbles have Raisin and Oatmeal Cookies, Chocolate Brownies and more. For the Signature Cakes & Cupcakes, customers can choose their base of almond flour, quinoa or GF flour (their special gluten-free blend)
and choose the flavour and frosting. “There has been an overwhelming response by not just gluten sensitive/Celiac customers but also people looking for a healthier option for their fix of baked
goods,” Meher tells us. Next they plan to introduce a savoury and health food menu as well.
Rs. 400 for two. At Banaswadi. Details: 9845184303
anagha@newindianexpress.com
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