Graduate of 
The inspiration from which Pam's Gluten Free Kitchen was born came from a story familiar to most Celiac's. Our founder, Pam, started off like most fellow gluten intolerant people where having any type of food would cause her much discomfort. Fatigue, severe nausea & abdominal cramping became the expected result of anything she ate. Terms like Lactose Intolerance and severe Irritable Bowel Syndrome were used to describe her condition for years, but the symptoms were persistent, worsening and eventually took control over her daily life.
Having had an endoscopy, she was eventually referred to the Director of the GI Endoscopy Unit at a prominent New York hospital that specializes in Celiac Disease. This was the first time any of the numerous doctors she visited mentioned anything regarding the need for a genetic test, upon hearing her symptoms. Willing to try anything that may further confirm what her ailment was, she had a simple blood test which further revealed the gene for Celiac Disease. Her specialist’s suspicions were correct and her condition finally had a name: Celiac Disease.
Now having a name, the research and diet alterations began. Unlike so many times before, she was actually feeling some relief! She was on a gluten free diet prescribed by a holistic nutritionist and began devouring family recipes and cooking books for meal ideas. She found herself trying traditional recipes with gluten free flours and natural ingredients and was thrilled with the results. While it’s trial and error, she continues to successfully adapt everyday meals & desserts to the Celiac and gluten sensitive persons’ needs. Her recipes make flavorful & decadent products and most aren’t even able to be distinguished from the traditionally made meals that contain gluten.
It has now been 9 years since her diagnosis and the gluten free world is nowhere near as scary as it once was. In fact, Pam found she was feeling a bit limited and decided it was time to venture into the professional culinary world so she attended the prestigious culinary school, Le Cordon Bleu’s Patisserie (Pastry Arts) program. Despite the fact that mostly everyone around her was completely unfamiliar with what being gluten free meant or even was, she knew that this too was just another challenge she had to conquer. Although she wasn’t able to taste 99% of what she produced, she found a way to adapt her cooking techniques and how she approached every recipe & proudly ended up graduating with only a select few at the top of her class.
Pam prides herself on customer service and creating truly unique cakes, meals and other products for her customers. We urge any of our customers to send us an email if you don’t find what you are looking for on our website. We can customize any cake or catering order to suit your needs!
From all of us at Pam's Gluten Free Kitchen, we would like to welcome you to our customer base & urge you to welcome back your appetite while enjoying our products because you will never know the gluten is missing!