Ashley Krause

Ashley is a 25-year-old Vancouver resident. Diagnosed with celiac disease when she was 20, Ashley was forced to adopt a whole new lifestyle. Learning to find foods that contained no wheat, rye or barley proved a challenge, and led Ashley to do more of her own cooking, baking and creating new recipes.

Her new lifestyle also led her to realize a passion for cooking, and Ashley enrolled in culinary school in January of 2010. After graduating in April, Ashley now works in the industry and is quickly learning about the culinary world.

The Sweet Tooth Cakery dishes up gluten free treats

Looking for a gluten free wedding cake? Look no further. The Sweet Tooth Cakery fulfills most specialty cake requests.

Gluten and wheat free kitchen brings delectable baked goods to Mount Pleasant

A dish of freshly baked cornbread entices customers at My Goodness! Gluten & Wheat Free Kitchen.

Gluten-free baking: Lemon coconut muffins

Gluten and dairy-free muffins make for a quick breakfast on the run. And they stay moist for days.

Strongbow-battered onion rings

Strongbow adds lightness to a batch of gluten-free onion rings.

Gluten-free, dairy-free zesty cranberry orange muffins

Cranberries and oranges come together to create a fabulous mix of flavours.

Ouisi Bistro serves up gluten-free cajun creations

Eating allergen-free is a snap at Ouisi Bistro.

Holiday Baking Tip: Gluten Free Cornbread Muffins

Cornbread muffins aren’t usually part of holiday baking, but I just had a craving. My mom used to make cornbread muffins a lot when I was younger and I loved them, but after I was diagnosed with...

Holiday Baking Tip: Gluten Free Shortbread Cookies

I kicked off my holiday baking on Saturday with a batch of shortbread for the fall fair at my church. My Mac recently died, and with it, all of my recipes, which I foolishly hadn’t backed up. So I...

Jack Webster accommodates a gluten-free gal

As a last-minute attendee of the Jack Webster Awards, I was provided a gluten-free meal at short notice, though it was not without its faults.

Fresh-faced foodies follow different paths to success

Vancouver culinary school graduates find new ways to break into the food and beverage industry.