Gluten-Free Baker Earns Nod in New York Times

July 5, 2011

Gluten-Free Baker Earns Nod in New York Times

Owner of Three Dogs Gluten-Free Bakery shares celiac story.

A recent article in the New York Times features a woman who enjoyed cake baking and decorating, but couldn’t eat anything she made. The disappointing truth was that she had celiac disease. “I imagined my wedding cake someday, kids’ birthday cakes, all the celebrations I wouldn’t be able to experience like everyone else,” Karen Miller told the New York Times. “I decided to experiment until I found a way to make gluten-free desserts that tasted as good as any other.”

In October 2008, Karen opened Three Dogs Gluten-Free Bakery in Briarcliff Manor, NY. She specializes in muffins, breads, cupcakes, pies, and even pizza crusts, which are all moist and delicious. Three Dogs is named after her three family dogs: Duncan, Tucker and Brodie. “Customers come from as far as Connecticut, Massachusetts and upstate New York to stock up on her goodies, in part because they trust her to have their best interests at heart,” the article noted.

Karen is also a pediatric physical therapist, so she is “something of an expert” when it comes to celiac disease, the article added. And while she’s part of the gluten-free boom, Karen isn’t in it for the fad. Instead, she wants to make life easier for anyone living with food restrictions. “My goal is to help make all those important moments we mark with food anxiety-free for those with gluten allergies,” she said.

To read the full article, visit the New York Times.