Deya is a lawyer by trade but a baker by passion. She learned of her own gluten intolerance while struggling with infertility issues. Two months after converting to a gluten-free diet, Deya was pregnant and is now the mother of a fantastic little girl! Shortly after being diagnosed with a gluten intolerance, Deya started experimenting with gluten-free baking. Dissatisfied with the products available, Deya began mixing her own gluten-free flour blends. Deya founded Deya’s Gluten Free in 2011 in the hopes of sharing her flour blends with the gluten-free community.
Deya has studied at the Culinary Institute of America and the Institute of Culinary Education.
Favorite Recipe: “The Yellow Cake because it is so versatile. I love it with coconut icing and pineapple between the layers the way my grandmother used to make it, but it is also divine with a rich chocolate icing!”
Tasters and Test Bakers
An amazing team of both gluten-free and wheat-eating folks were instrumental in perfecting our flour blends. Many thanks to all of you!
Gus Warren, Sandy Murray, James Murray, Scot Murray, Jerry Murray, Esther Murray, Bill Hargreaves, Madeline Monaco, Katie Trook, Robin Gibson, Gary Gibson, Kaley Gibson, Nanny Warren, Jack Warren, Josh Trook, Dan Weiland, Sarah Weiland, John Nichols, Janice Huang, Nikolai Moderbacher, Abby McKelvey, Karin McNair, Vanessa Gardianos, Dyan McCuen, Kate Vogel, Gabrielle Genauer, Amy Ninomiya, Hannah Taylor, Henry Neff, Danielle Neff, and many more!