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Dr. Rudert's Blog
May 28, 2016
Photo Credit: Jennifer Leslie
Barbara Hart designed her bakery at Create Your Cupcake to avoid cross-contamination between cupcakes with gluten and those that are gluten-free.
SANDY SPRINGS, Ga.
by reporter, Jennifer Leslie, WXIA
The secret to Barbara Hart's bakery at Create Your Cupcake in Sandy Springs is a missing ingredient.
"It is all gluten-free," she told 11Alive's Jennifer Leslie.
Barbara's committed to satisfying any sweet tooth, but she takes special care to cater to those with Celiac Disease since she was diagnosed herself 12 years ago.
"I had a lot of stomach problems," Barbara explained. "All of my joints were aching. I lost a lot of weight."
But everything changed when she cut out gluten and eventually discovered the risks of cross-contamination.
"Gluten is very adherent. It's extremely sticky," said Dr. Cynthia Rudert, an Atlanta gastroenterologist who specializes in Celiac Disease.
Dr. Rudert said products with gluten and without don't mix.
"The higher the level of cross-contamination, the more serious the problems can be," Dr. Rudert explained.
(Dr. Cyntha Rudert)
That's why Barbara set up a self-contained room for baking regular cupcakes with gluten. Read the rest of the story and view video at 11 Alive News
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