Gluten-free does not have to mean dry or tasteless when it comes to baked goods. Changing this perception is Frances Shaw, the founder of Atlanta-based Frannie’s Gluten Free Muffins.
After she was diagnosed with celiac disease, Frances realized firsthand the limited options in baked goods available to people with food allergies. In 2010, then 22 years old, she decided to create “allergy-smart” muffins.
Frances describes finding that perfect muffin recipe as a “happy accident.” She tested a variety of flours and milks, eventually deciding on a combination that even her friends without dietary restrictions enjoyed eating.
A fond childhood memory inspired Frances’ first muffin. In middle school, after an especially bountiful growing season for their home garden, Frances and her mom baked loaves and loaves of zucchini bread. Knowing zucchini is loaded with moisture, Frances thought it would be ideal for combating the dryness usually associated with gluten-free baked goods.
Today Frannie’s Gluten Free Muffins are available in a variety of flavors including banana, blueberry, chocolate chip, lemon zest and zucchini. There is also an eggless banana muffin for vegans.
The muffins are made in a dedicated gluten-free facility in Decatur, with organic fruits and vegetables as well as antibiotic and hormone-free organic eggs.
The muffins are certified by the Gluten-Free Certification Organization (GFCO). They are also free of seven and sometimes all eight of the major food allergens including dairy, nut and soy.
The muffins are individually wrapped and can be frozen for up to 6 months, making them easy to grab on the go.
Frannie’s Gluten Free Muffins are available at more than 200 locations in the southeast (look for them in the freezers in the natural foods section). Click here to find out where they’re available in your area.
For more information visit www.FranniesGlutenFree.com.