Low Carb Paleo Show 053 Jessica Dean – Almond Flour Bakery – Interview

In this Show…

Hosts Mark Moxom and Alain Braux talk with the people in the know about health and vitality from the worlds of Low Carb, Paleo and natural health.

This time we chat with gluten free baker Jessica Dean who had to cut out gluten from her diet after finding out she had celiacs disease so switched to using nut flowers

Jessica has been a foodie her whole life and started baking professionally at thirty only to discover after ten years in the profession that she was gluten sensitive. Obviously, as a baker being given this news is going to be life changing and for Jessica – it was!

She HAD to find alternative flours both for herself and for others. Her favourites flours are  almond, chestnut and coconut flours and she has become totally adept at taking classic desserts and baked goods and making them gluten free so god in fact that people say they taste even better then the original.

In this interview we cover a huge range of topics including her story of discovering she was gluten sensitive and how – after knowing what was ‘wrong’ with her – she turned what some may consider a problem into a strength.

Mark Moxom

Mark is a multiple best selling author on food, health and business. He has had decades of experience in natural health and is an outspoken advocate of natural nutrition and drug free living. He's also the founder and executive editor of Low Carb Mag.