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My name is Linda and I’m a cookievore. Sure, I enjoy eating non-cookie foods, too. But well rounded treats are my first love. Look at how awkwardly I answered a question about cookies here:

What is it about cookies? I just think it’s kind of like a little microcosm of the whole world. It all kinda comes together and it can be just a little bit savory and hearty and a little bit sweet and sometimes slightly bitter. So it’s kind of like, life comes together in a cookie. Is that odd?

No. It shows that you have passion. If nothing else, I like to eat, but I really like to create.

I’ll tell you what’s odd. When I owned a bakery, I sold more gluten free bread than cookies.

I started this site several years ago as the owner of a dedicated gluten free bakery. One of my proudest moments was when one of our donuts won first place in a national contest. Now I indulge my sweet tooth by baking for family & friends and teaching occasional classes at Kitchen Conservatory.

One thing I love about teaching – when a beginning baker sees that yes, he can make no excuses needed, just-happens-to-be-gluten-free bread at home. My goal is always to simplify and demystify the process of gluten free baking.

 So why bake gluten free?

I was diagnosed with celiac disease (genetic intolerance to gluten found in wheat, rye, and barley) twelve years ago. Being an avid baker, it was only a matter of time before I started baking without wheat flour. If you’ve never heard of celiac disease, you’re not alone. Many medical professionals are unaware of this autoimmune disorder or not current in their knowledge, so it’s significantly under diagnosed. Sad, because it causes so many health problems the longer it goes undiagnosed. For current information on celiac, please visit the University of Chicago’s Celiac Disease Center.

My favorite cookie to bake is pretty much all of them. But you probably guessed that already.


Linda Daniels


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