About me

About Rachel Monroe – GFree Desserts | Gluten-Free Chef & Nutrition Coach
Rachel Monroe standing in her bright kitchen and presenting a homemade gluten-free chocolate dessert.

Hey! I’m Rachel from GFree Desserts (And I’m So Glad You Found Me)

My Purpose (It Started with Tears in a Grocery Store)

I’ll never forget that Saturday afternoon in 2018, standing in the baking aisle of H-E-B, crying over a bag of regular flour. My 8-year-old daughter Emma had just been diagnosed with celiac disease, and I was staring at this flour knowing I could never use it for her again. The gluten-free section? Three sad, expensive mixes that made cardboard-tasting “brownies” that crumbled if you looked at them wrong.

That’s the moment GFree Desserts was born – not in some fancy test kitchen, but in a grocery store aisle where a mom realized she had to figure this out. Because Emma deserved birthday cakes that made her friends jealous. She deserved cookies that actually held together. She deserved to never, ever feel left out at a party again.

But here’s what I discovered: this wasn’t just about Emma. There are millions of us who’ve been told we can’t have “real” desserts anymore. Who’ve accepted that gluten-free means “good enough” instead of “absolutely incredible.” That stops here.

My Mission (What I Actually Do Every Single Day)

Every morning, I’m in my Austin kitchen by 6 AM (yes, even before my coffee kicks in – that’s dedication). I test recipes until they’re not just gluten-free, but legitimately amazing. We’re talking fudgy brownies that make your gluten-eating friends beg for the recipe. Chocolate chip cookies that actually spread and get those perfect crispy edges. Cakes so good that people forget to ask if they’re gluten-free.

I approach every recipe with what I call the “Emma Test” – would my now 11-year-old choose this over the “regular” version? If the answer isn’t a resounding yes, I start over. Because 75,000 families trust me with their special occasion desserts, and honestly? That responsibility keeps me up at night testing “just one more batch.”

My Vision (Where We’re Headed Together)

Picture this: walking into any bakery and seeing half the case filled with gorgeous gluten-free options that cost the same and taste better than traditional desserts. Imagine your celiac kid being the one everyone wants to trade lunch desserts with. Envision family gatherings where nobody has to make a “special” version – because the main dessert works for everyone.

I’m working toward a world where “gluten-free dessert” isn’t an oxymoron. Where we don’t settle for “pretty good for gluten-free.” Where dietary restrictions don’t mean dessert restrictions. And honestly? We’re already halfway there.

My Core Values (The Non-Negotiables)

Emma-Approved Only

If my daughter – my toughest food critic and the reason this all started – won’t eat it twice, it doesn’t make it to the blog. Period. She’s rejected 47 chocolate cake attempts (yes, I counted), and every rejection made the final version better.

Real Ingredient Honesty

I tell you when something’s expensive. I admit when I can’t find an ingredient substitution that works. And I’ll always warn you when a recipe is fiddly or requires special equipment. No surprises, no disappointments.

Family Budget Reality

Gluten-free doesn’t have to mean broke. While some specialty ingredients cost more, I test every recipe with cost-conscious alternatives. If there’s a $2 solution that works as well as the $15 version, you’ll know about both.

Failure Stories Included

I share my disasters because learning from my mistakes saves you time, ingredients, and heartbreak. Like the Great Xanthan Gum Incident of 2019 that created brownies you could bounce off the wall. (Don’t ask.)

Community Over Competition

Your success is my success. I answer every single email personally, share other bloggers’ wins, and celebrate when you master techniques I’m still working on. We’re all in this gluten-free journey together.

Meet Your Gluten-Free Guide (The Human Behind the Screen)

Rachel Monroe – Gluten-Free Chef, Nutrition Coach & Devoted Mom

Professional Background: Certified Nutrition Coach (NASM-CNC), Gluten-Free Culinary Certificate from Johnson & Wales, 15+ years in professional kitchens before going gluten-free

Here’s my real story: I spent my twenties working in restaurant kitchens across Texas, thinking I knew everything about baking. Then Emma’s diagnosis turned my world upside down. Suddenly, everything I knew about flour, binding, and texture was useless. I had to start over completely – and honestly, it was terrifying.

What I Bring to Your Kitchen:

  • Professional training adapted for gluten-free techniques
  • 5+ years of exclusive gluten-free recipe development
  • Nutrition expertise to keep desserts delicious but balanced
  • Mom perspective – every recipe survives real family chaos
  • Texas-sized determination to perfect every single recipe

Personal Stuff That Matters: I live just outside Austin with Emma (now my recipe co-tester), my husband Mike (official taste-tester), and our dog Biscuit (unofficial floor cleaner). I’m obsessed with finding the perfect gluten-free flour blend, drink way too much coffee, and still get excited when a recipe works on the first try (spoiler alert: it rarely does).

Want to chat directly? I personally read every email at [email protected]. I usually respond within 24 hours, often with way more detail than you asked for because I get excited about gluten-free baking science.

How I Actually Create These Recipes

My process isn’t glamorous, but it’s thorough:

  1. Research phase: I study the science behind why traditional recipes work
  2. Adaptation testing: Usually 8-12 attempts to nail the gluten-free version
  3. Family testing: Emma and Mike are brutally honest critics
  4. Community feedback: Beta testers from our email community try everything
  5. Final refinement: Based on real kitchen results from real people
  6. Nutritional analysis: Because even desserts can have some redeeming qualities

Every recipe gets tested in at least three different kitchens with different ovens, different altitudes, and different skill levels. Because what works in my Austin kitchen needs to work in your Minnesota apartment or Florida beach house too.

Why Trust Me? (Fair Question!)

The credentials part: NASM Certified Nutrition Coach, Johnson & Wales Gluten-Free Culinary Certificate, ServSafe certified, member of the Gluten-Free Certification Organization advisory board.

The results part: Over 200 tested and perfected recipes, 75,000+ monthly readers, featured in Gluten-Free Living Magazine and Austin Monthly, and most importantly – thousands of successful family celebrations.

The human part: I’ve made every mistake you can possibly make in gluten-free baking. I’ve cried over failed birthday cakes, thrown out hundreds of dollars worth of “experiments,” and learned that humility is the most important ingredient in any kitchen.

Our Community (That’s You!)

The best part of GFree Desserts isn’t the recipes – it’s the incredible community we’ve built together. Y’all share your successes (and beautiful photos!), help troubleshoot each other’s baking questions, and celebrate every victory from perfect cupcakes to successful wedding cakes.

“Rachel, I made your chocolate chip cookies for my son’s school party and THREE parents asked for the recipe. He was so proud!” – Sarah M., Dallas

“Finally! A gluten-free cake that doesn’t need an apology!” – Jennifer K., Seattle

These messages remind me why I do this work. Every time someone writes to tell me their kid felt included at a birthday party, or their family couldn’t tell the difference, or they successfully made their first gluten-free wedding cake – that’s the real success.

My Promise to You

I promise to test every recipe until it’s genuinely great, not just “good for gluten-free.” I promise to be honest about failures, costs, and challenges. I promise to answer your questions personally and completely. And I promise to keep pushing the boundaries of what gluten-free desserts can be.

When I mess up (and I will), I’ll fix it immediately and tell you exactly what went wrong. When you have questions, I’ll answer them thoroughly. When you succeed with one of my recipes, I’ll celebrate with you like the proud mom I am.

Let’s Stay Connected (I Actually Read My Emails)

Personal Questions & Recipe Help:
[email protected]
Response time: Usually within 24 hours, and yes, I personally read and respond to every single email

Business Inquiries:
[email protected]
+123412312312

Emergency Baking Crisis:
If you’re mid-recipe and something’s going wrong, email me with “HELP” in the subject line. I check these constantly during typical baking hours (8 AM – 8 PM Central) and will get back to you ASAP.

For Technical Support

Having trouble with your account, can’t access a recipe, or the website’s being wonky? I handle all our tech support personally (yes, I learned WordPress the hard way) at [email protected]. Include “Tech Support” in your subject line, and I’ll usually sort things out within 24-48 hours. Fair warning: I’m much better with ovens than computers, but I’m pretty determined!

For Writers

Love writing about gluten-free baking? I’m always looking for guest contributors who share my obsession with making gluten-free desserts that don’t need apologies. I look for writers who can blend personal experience with solid recipe testing – and who aren’t afraid to share their kitchen disasters along with their successes.

Send your pitch to [email protected] with “Guest Writer” in the subject line, plus 2-3 published samples and your favorite gluten-free baking disaster story. Fair warning: I’m picky about quality, but I’m incredibly supportive of contributors who make the cut!

Thank you for being part of the GFree Desserts family. Here’s to desserts so good, no one asks if they’re gluten-free! ❤️