Who I am
Welcome to Byrdie Bakes! I'm Daryl, proudly serving gluten-free cookies to customers in the Coralville area. When my wife was diagnosed with Celiac Disease in 2022, I became aware of the significant lack of gluten-free baked goods that have similar flavors and textures to non gluten-free baked goods. Celiac Disease requires a major lifestyle change in diet, which can be incredibly challenging. There are fewer places the affected individual can go to eat, groceries become more expensive due to the increased cost of gluten-free food, and new cookware and utensils need to be purchases to ensure no cross-contamination occurs in the preparation of food.
While Celiac Disease specifically requires a fully gluten-free diet, there are other chronic health conditions in which the affected individual's health greatly benefits from a gluten-free or mostly gluten-free diet. I have worked on formulating gluten-free, celiac-safe baked goods for those who have struggled to enjoy baked goods since their dietary change. Food should be accessible, and enjoyment of favorite baked goods doesn't have to end due to a dietary change.
Please don't hesitate to reach out if you have any questions, concerns, or feedback.
FAQs
What are your procedures for preventing cross-contamination?
There are dedicated surfaces in which I prepare all baked goods on. Though the kitchen is not gluten-free, it is gluten-friendly and I am careful not to set any non gluten-free items on these surfaces. The surfaces on which I prepare gluten-free baked goods are thoroughly cleaned and sanitized before and after use.
All bakeware and utensils are also cleaned and sanitized between use and are stored away from non gluten-free products. Mixing equipment utilized in the baking process is dedicated gluten-free. Products containing gluten-free wheat starch, products that are gluten-free wheat-free and products containing nuts are prepared on shared equipment. Equipment is thoroughly cleaned and sanitized between use.
While preparing the products, hands will be washed frequently, gloves will be used and changed as needed.
How do you ensure ingredients used are gluten-free and/or wheat free?
I am very careful to read all labels of ingredients utilized in the baked goods. I also keep track of ingredients that I know are not gluten-free or could contain gluten (yeast extract, malt, barley, etc). We subscribe to Gluten-Free Watchdog LLC, a non-profit that does random product testing on foods labeled gluten-free, are considered gluten-free, or foods that do not appear to contain any gluten and are not labeled as being gluten-free. They then report their results to the public. I then use these results to audit my own supplies and ensure that everything remains gluten-free.
What is gluten-free wheat starch?
The gluten protein is made up of Gliadin and Glutenin. Gluten gives various baked goods their structure and texture. Within the gluten protein is wheat starch. Wheat starch is the significant carbohydrate in flour. Through a process that involves water, the gluten protein can be washed away, leaving gluten-free wheat starch that tests below the FDA standard for gluten-free food.
A different gluten-free flour blend that doesn’t have wheat will be used if those consuming the cookies has a wheat allergy.
Contact us
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