French-Influenced, Gluten-Free and/or Dairy-Free Pastries, Desserts and Savories, made with 98 percent organic or non gmo sourced ingredients, rendering tasty and good for you clean eats! It was a large muffin that she bought with a cup of coffee at one of the local coffee bars. There was absolutely no taste; the texture was like a rush of sand into her mouth; it was beyond dry; it was horrible. Q
ueen of Tarts, Etc., later to become Queenies Gluten Free, was borne that day. Our mission is to provide tasty baked treats that are gluten-free AND have textures that multiple the flavor, so that one bite keeps delivering to the individual’s palate. We try to re-create that which the person has missed since becoming diagnosed with Celiac Disease, gluten free or gluten sensitive. We choose the finest, Organic Ingredients so that you can eat Queenies Gluten Free, guilt free, knowing that you are eating "clean" food, made with your well-being in mind. Our ‘I Can’t Believe This is Gluten-Free!’ Cinnamon Roll, for instance, oozes a mighty crescendo of flavors. Texture upon texture of moist and bending nuances of cinnamon and caramelized sugars, unite with the buttery goodness of roasted pecans and sweet raisins. Topped with an ample crown of rich, cream cheese frosting, it is a jewel of a roll which some have said is better than its original predecessor. Queenies Gluten Free has a long list of enthusiastic followers. Initially, we introduced them to our Famous Fruit Tart, in a sweet, cookie-like, pastry shell that is made luscious with a rich, satiny, vanilla-infused cream. The cream sits proudly upon a dark chocolate & raspberry puree covered shell; it is then topped with the freshest of berries in a festive design...no two are alike and an ample drizzle of the finest dark Belgian chocolate. It is the fantasy dessert. Every bite better than the last. The Queen, herself, was trained by two French pastry chefs in Europe, many moons ago, when food was an art form. She has studied at two culinary schools along the way, one in Los Angeles and one in New York. Her pastries follow the French School of thought: rich tasting, using the highest quality of REAL ingredients: eggs, butter, cream, whole milk etc., so by no means are they calorie free. They are desserts to be eaten slowly; Indulgence at its peak. She has perfected her gluten free recipes through study and research and makes luscious gluten free pastries, without the gluten free taste.
