DURHAM — After she was diagnosed more than two years ago as gluten-and-dairy-intolerant, Betty Cogdell said she didn’t find bread products she liked in stores. So she decided to make her own.
Her personal quest led her to launch her own gluten-free and dairy-free bread and dessert company called Betty’s Better Breads. Her vanilla pound cake has been added to the local-food line-up at Chapel Hill’s gourmet food store Southern Season.
“I’m just running with it,” Cogdell, 23, said of the business.
After she was diagnosed, she said she spent the first year making her own products. She said she researched ingredients including gluten-free flours as well as existing recipes, and used trial and error to come up with recipes she liked. She created a vanilla pound cake because her mother typically made pound cake around the holidays, and she wanted something sweet.
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