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Nearly Normal
All Purpose Flour Ingredients:

  • Potato Starch
  • Corn Starch
  • Expandex Modified Tapioca Starch
  • White Rice Flour
  • Corn Flour
  • Xanthan Gum

My all purpose flour and mixes are manufactured in an "allergy-" and gluten-free facility, and is also certified kosher.

 


(photo by Mark Finkenstaedt)

TESTIMONIALS


Nearly Normal
Bread Sticks and
Soft Pretzels
(photo by Mark Finkenstaedt)


Nearly Normal
Gluten-Free Pizza


Banana-Blueberry Muffins (high fiber, vegan version)

  

Whether you are interested in Celiac Disease awareness, living your life Gluten-free or for information about the book, Nearly Normal Cooking by Jules E.D.Shepard, you are in the right place.

Browse around the site and you will find lots of information about all of the above and more!

Upcoming Events

Check out Jules' latest Fox 5 Cooking Demonstration from February 20, 2009

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Jules will be demonstrating gluten-free bread-making, as well as presenting on gluten-free baking to the participants at the 35th Annual GIG Educational Conference in Seattle, Washington, Friday and Saturday, June 5 - 6, 2009.

Marriott Seattle Airport Hotel
3201 South 176 St, Seattle WA 98188

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A holiday cookie miracle: no eggs, dairy or gluten. (Kim O'Donnel)


Gluten-free Challah


Gluten-free Oatmeal Cookies!


Nearly Normal (but totally perfect)
Buttermilk Biscuits


Crazy-good Crustless Coconut Pies


Have a Nearly Normal and Perfectly Wonderful Birthday Cake!



Gluten-Free Matzah


English Muffins


Enjoy Nearly Normal Coffee Cake this weekend!

My New Book
Has Arrived!

 

Jules demonstrates "Gluten-Free Bread Baking Made Easy" before 600 conference participants at the 21st Annual Nationwide Children's Hospital Celiac Conference in Columbus, Ohio. The conference draws participants from across the country who come together to learn the latest in gluten-free techniques and sample the newest products available.

Jules demonstrates "Gluten-Free Bread Baking Made Easy" before 600 conference participants at the 21st Annual Nationwide Children's Hospital Celiac Conference in Columbus, Ohio. The conference draws participants from across the country who come together to learn the latest in gluten-free techniques and sample the newest products available.

Jules worked with school age youngsters to make holiday cut-out cookies, and then with teenagers who made graham crackers.

Jules worked with school age youngsters to make holiday cut-out cookies, and then with teenagers who made graham crackers.

Jules demonstrates how to make delicious gluten-free pumpkin desserts on Fox 5 news.

Pumpkin Cookies

Jules at the Food Lab

Jules and some of the team at Corn Products International's Food Lab in Argo, Illinois, testing out new recipes using Jules' Nearly Normal All Purpose Flour made with Expandex Modified Tapioca Starch. Jules, Andrea and Fernando collaborated on recipes for berry scones, shortcakes, cookies, pizza and soft pretzels (see photo below). When made using Jules' pre-mixed flour with Expandex, all of these baked goods retained their moisture, boasted increased loft, and demonstrated a much longer shelf-life than products made with other gluten-free flours.

pretzel

Watch Jules on Fox-5 Morning News. Click the Play button on the video below to start.



Kids at camp with Nearly Normal Graham Crackers
Gluten-free kids at YMCA Gluten-Free Camp Manitou-Lin in Middleville, Michigan this summer, enjoying s'mores made with Gluten-Free Graham Cracker Mix donated by The Nearly Normal Kitchen!



Filling and Fruity Snack Bars




Irish Soda Bread

If you want to go straight to information specifically about Jules Shepard's book, continue to the next page...

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