Meet Our Vendors! is an ongoing series where you’ll be able to get a sneak peek of who you’ll see in November! Feel free to leave comments and questions–for us and for the vendor–about products, practices, and anything else that’s on your mind.
It’s a common misconception that a new diagnosis of food allergies or celiac disease results in the potential of being deprived. Luckily, this isn’t the case — especially when Betty has a mission to make everything delicious. Craving her mom’s good cooking, she set out to translate my mom’s old southern recipes into being gluten-and-dairy-free. After winning a competition with her Pound Cake and Bread Dough, the competition prize money allowed her to form Betty’s Better Breads, LLC and begin sharing her breads and sweets with others struggling with food allergies.
Here’s a little bit more to help you get to know one of our vendors featured at the Food Allergy & Celiac Convention:
1. What’s the craziest/funniest/most memorable time you’ve experienced with a Betty’s Better Breads fan?
During a GF Food Show, a young boy about 10 years old who was gluten and dairy intolerant came to my table and every time he tried a sample of my cake and brownie he acted as if he was fainting and repeatedly gasped “I can’t believe it” “this is the best thing I’ve ever had”. Seeing things like this really makes me realize why I am doing what I’m doing.
2. What was the inspiration behind Betty’s Better Breads?
After being diagnosed Gluten and Dairy Intolerant in 2011, I quickly realized that being gluten-free meant compromise and deprivation. Reluctant to settle, I set out to make gluten-free, dairy-free breads and sweets that tasted as delicious as my mom’s southern recipes. My recipes turned out to be so delicious I just new I had to share them with the rest of the gluten free community.
3. If you could create a Disney World inspired cake, what would it be?
I would have to say Cinderella’s castle – every girls dream! Each tower would be a different flavor – from chocolate cake to vanilla cake to red velvet and ice cream cake!
4. Tell us more about the competition! What a wonderful way to start your business venture.
Yes, it was a very exciting time! It started out with about 100 business ventures, from undergraduate and graduate students, faculty, staff and alumni. Over the course of 4 months we all competed for the champion title and grand prize of funding. Every round of the competition I brought cake for the judges. As rave reviews circulated, my cake samples became the central attraction – even competitors were praising the deliciousness. With my cake in hand, I won the competition and received funding from UNC- Chapel Hill to start Betty’s Better Breads!
5. Brownies are a huge favorite among many. What’s your favorite way to doctor them up?
I love making icing the old fashioned way – from scratch on the stove. Adding a vanilla and chocolate icing drizzle topping with walnuts is one of my favorite ways to make my brownies have a fancy flare, while keeping it simple.
Visit Betty’s Better Breads