(Kevin Clark)

Jules Shepard, a long-time lover of all baked goodies, was diagnosed with life-altering celiac disease in 1999. Until that time, she had suffered through nearly ten years of misdiagnoses and a roller coaster of gastrointestinal symptoms. Transitioning from a steady diet of pizza, pasta and bagels to rice, beans and bananas was incredibly difficult, particularly without the aid of any tasteful specialty cookbooks or gluten-free mixes.

As an avid cook and good Southern woman, Jules attempted to continue creating delicious meals and tempting treats for her family and friends. But when they could stand gluten-free food no longer, she set about to revolutionize recipes without gluten. With the goal of making gluten-free food taste nearly normal, Jules spent years experimenting with various grains and flours to formulate recipes that offer a fresh and tasty approach to living and eating without missing the wheat or gluten.