For her entire life Jean Mudgett has been baking in her Barre kitchen. But a few things have changed over the years -- the kitchen, and her diet.
"At first its just devastating, you think your life is over, you're never going to have anything you've enjoyed," she said.
Mudgett was diagnosed with Celiac Disease in 2006. "Your system can not handle the gluten and in order to accommodate, you have to avoid wheat, rye and barely," she said.
And for a self-proclaimed bread and cookie lover, the gluten free options in grocery stores were discouraging, so she got into the kitchen and starting baking, opening Vermont Gluten Free a year later -- serving up cookies, whoopie-pies, cupcakes and breads galore.
Vermont Gluten Free bakery uses ingredients like rice flour, quinoa and tapioca instead of products with gluten in them, like regular flour. Experts say about one-percent of Americans have Celiac Disease, but Mudgett's products are flying off of co-op and health food store shelves around the state. "This is why we're doing this, because people really appreciate us and need us," Mudgett said.
Mudgett said before getting diagnosed with Celiac Disease she constantly felt sick, but now she can still indulge in her favorite foods. But who says you have to be eating gluten-free to enjoy these treats.
Indulging in baked good that are gluten free and Made in Vermont.
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