Flavors for the products include banana, blueberry, chocolate chip, lemon zest, zucchini and vegan banana.
“I came up with the recipes just experimenting in my kitchen when I went gluten free,” said Shaw. “I tried all different kinds of flours and milks and narrowed it down to my favorites.”
While the muffins are all gluten free, Shaw made sure to cater to those who also have other food allergies. Her muffins are free of seven out of the eight major food allergies, with her vegan banana muffins free of all eight.
“They are allergy smart,” said Shaw. “So its something that if you have a food allergy, you can eat them, which I think is really important.”
The 24-year-old did not really get into baking until she started eating gluten free. With not many options when it came to eating out, Shaw took matters into her own hands and started making her products. She said gluten is found in wheat, barley and rye — with many unlikely items like soy sauce and mayonnaise containing some of those ingredients.
“Before, when you don’t have a dietary restriction you can eat whatever you want to,” she said. “But eating gluten free, I found it more of a challenge to eat out, so I started baking at home.”
While only about three years in, Shaw has seen much success. Her muffins are now featured in more than 200 area Kroger stores, along with many natural health food stores in and around DeKalb County, including Atlantis Natural Foods in Dunwoody.
She equates her ever-growing success to one thing: taste.
“I think a big part is the taste, especially with gluten free foods,” said Shaw. “It can be hard to find something you like. But what we found from the muffins, is a whole range of people still enjoy them. I still eat them all of the time. That’s been a really big help — that people actually like them.”
Shaw’s muffins are baked at Pure Knead Bakery in downtown Decatur, with Shaw currently handling all of the ordering of supplies and ingredients. She does not have any plans to expand past muffins at the moment, but will look to introduce a few new flavors in the future.
Besides being featured in a multitude of stores, Shaw has also lent her talents to charities by supplying muffins for local breakfasts in coordination with Bert’s Big Adventure and The Shepherd Center, as well as having a table set up at several 5K races like the recent Tartan Trot in Dunwoody.
Possibly the most she has gained from her business is the ability to reach others who suffer from gluten allergies.
“I’m really excited about it [success],” said Shaw. “I think the best part is reaching other people who have Celiac disease or a food allergy. Anytime we donate to a race or event and I get feedback from people saying how nice it is to go to their local store and get something they really like, is great.”
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