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Simona Pozzetto

I bake gluten-free desserts that are as beautiful and as tasty - if not more - as their gluten-full equivalent.

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What is your signature bake?

I transform desserts into their gluten-free versions. Since going gluten-free years ago, I have made it my mission to re-create the flavors and tastes that I loved; I wanted a life with no without.

How long have you been baking?

I started baking as a kid, after watching my paternal grandmother in the kitchen. My first serious competition was at the age of fifteen. I decided to bake a Linzer Torte from scratch. I remember the care and love I put into looking for a recipe, finding the ingredients and baking a perfectly criss-crossed lattice torte. I was so proud of my creation, and I even used some egg wash to make it shine. Since then, I have been baking with the same love and care.

What is your best baking secret?

I have been keeping a blog about my gluten-free baking to share recipes and tips with anyone who loves to bake but needs to eat without gluten. My gluten-free flour mix and tips on using glycerin in some baked goods are my best baking secrets.

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Help Simona Pozzetto be the next Greatest Baker featured in Bake from Scratch with a tax-deductible donation supporting families dealing with pediatric cancer. Limited-time: Receive two votes instead of one for every dollar donated. Promotion ends Tue 11/29 at 9PM PST.


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