My favorite recipes

As Brianna Morton was growing up, she watched her friends and family get goodies at bakeries and all she could do was watch.

Because she had severe nut allergies, she couldn’t risk having a reaction by eating anything from a public place, including restaurants.

Ten years ago, Morton’s father discovered his migraines were caused from eating gluten products and later on, Brianna discovered that she couldn’t tolerate gluten.

That’s how the quest for an allergen-free bakery began.

Morton, now 23, said she waited 10 years for someone to open an allergen-free bakery, and when no one did, she opened Artfully Yours Bakery at 255 E. Main Street in Pullman a few months ago.

“The idea for this bakery came from my desire to be able to eat good food that wouldn’t make me sick,” she said.

“I believe strongly that every person deserves to eat good food,” she said. “I saw a need and I wanted to fill it.”

Artfully Yours offers traditional bakery products completely free from gluten, nuts, egg, soy and dairy products.

“This is not just a business, but a way of life and a way to help others,” she said.

Among the bakery specialties are Browkies, a rich, chocolaty mix between a brownie and a cookie, Lemon Sweet Bread and Savory Garlic Rolls.

Morton said her father, Grant, and mother, Becky, are her original taste-testers, and nothing is approved for the bakery unless Becky Morton says it’s good.

Morton was born and raised in Pullman and attended WSU studying interior design and business. She said she is learning a lot from owning her own business and appreciates the business classes she was in. She also said she is learning to manage her four employees as well as baking her specialties.

Morton said she also is working on sugar-free goods to be more diabetic and “waist friendly.”

She said she is working on corn, rice and potato-free versions as well.

The bakery is doing very well, going from being open two days a week to five days a week.

Morton said she does special orders, including wedding and birthday cakes. She wants to expand her product selection to more breads, muffins and bagels.

In a couple of months, the bakery will begin offering sandwiches and pizza for lunch.

Morton said she has lots of plans for the bakery’s future including an allergy support group and cooking classes in the works.

Morton also was one of the preliminary judges for the National Lentil Festival in Pullman. She said she went through 75 recipes and rated them for the cook-off. She said there were a lot of lentil chili recipes, but she also saw lentil cake, fruit salad and many Asian recipes using lentils as well.

Artfully Yours Bakery is open Tuesday through Friday from 7 a.m. to 6 p.m. and Saturday from 9 a.m. to 4 p.m. It is closed Sunday and Monday.

“I want everyone to have good food that tastes good,” she said.

Recipes:

Chocolate Bread

From Celeste’s Best Gluten-Free, Allergen-Free Recipes Cookbook

Preheat oven to 350 degrees F. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.

In a medium-sized bowl, whisk together:

1 1/2 cups Celeste’s Best Gluten-Free Flour Mix (recipe below)

1/2 cup unsweetened cocoa

3/4 tsp. xanthan gum

3/4 tsp. baking soda

1/2 tsp. cream of tartar

In a 2-cup measuring cup, whisk together:

1 cup milk or non-dairy substitute

1 Tbsp. lemon juice

Place the following in mixing bowl and beat on medium speed for 30 seconds:

1 cup sugar

3 Tbsp. extra light olive oil

3 Tbsp. unsweetened applesauce

2 tsp. flax meal

6 Tbsp. hot water

Pour water over flax meal. Blend with an immersion or stick blender on high speed for 10 seconds or until mixture becomes bubbly and frothy. Let rest for 1 to 2 minutes, then blend again for 10 seconds or until mixture gels and thickens.

Place flax meal mixture in mixing bowl with sugar oil mixture.

Place flax meal mixture in mixing bowl with sugar/oil mixture.

Add 1 tsp. vanilla extract.

Beating on low speed, add the flour mixture to the mixing bowl alternating with the soured milk. Continue to beat for 30 seconds. Stir in:

1/2 cup mini chocolate chips

Pour into greased loaf pan and bake 55-60 minutes or until a toothpick inserted in center comes out clean. Remove loaf from oven and place on wire rack to cool for 5 minutes. Once bread has completely cooled, loosely wrap with plastic wrap and store at room temperature or refrigerate.

Makes one loaf.

Celeste’s Best Gluten-Free Flour Mix

1 cup brown rice flour

1 cup white rice flour

1/2 cup sweet rice flour

1/4 cup white bean or great northern bean flour

Be sure all the flours are well mixed.

Yield: 2 3/4 cups