A mom of 4, Chef Lo found herself in the kitchen slightly later in life. Although she's always had a passion for baking, it wasn't until recently that she embraced this talent and she proudly graduated top of her class at Stratford University Culinary Program. She's worked for some of Metro DC Area's premium food and catering companies. Blended Desserts launched during the pandemic of 2020, with her sister, Kat Tan, Marketing Expert.
Gluten is a protein naturally found in some grains including wheat, barley, and rye. It acts like a binder, holding food together and adding a “stretchy” quality—think of a pizza maker tossing and stretching out a ball of dough. Without gluten, the dough would rip easily.
Here is a great article from Harvard that explains both pros and cons of gluten in your diet.
We use gluten free flour blend by King Arthur and Bob's Red Mill, almond flour, oat flour and rice flour. You can check the ingredients to see which substitute we used for the desserts made. For our dairy free treats, we use vegan butter, almond or oat milk in replacement of dairy products. Our sugar- free treats are sweetened with monk fruit sweetener with erythritol.
Not yet! Although we specialize in gluten- free treats, we bake in shared spaces so cross contamination is a possibility. That also applies to nut products such as peanuts, almond, walnuts, and pecans.