Thanks to Julie Hasson, a Beaverton, Oregon-based chef (that's seven miles from downtown Portland), it’s a delicious time to be a gluten-free vegan. She literally wrote the book(s) on it.
But once upon a time, in the early aughts, Julie was a bakery owner and cookbook author living it up in L.A. with no dietary restrictions. Her first six cookbooks offer a deep dive into decadence with more than 1,000 recipes involving chocolate, chocolate chips, pies and cupcakes. The stuff dreams are made of, yes, but not exactly health food.
As a culinary school grad and former private chef to the stars, however, Julie knew how to tailor her food to suit different people’s needs, keeping the iterations as tasty as the originals. So, when for the sake of her own health and her family’s health, she began to restrict dairy, eggs and gluten, she was on it. By 2011, she had shifted her focus, writing sweet and savory vegan cookbooks and even editing her former cupcake cookbook to include 25 new vegan recipes. A health food star was born and Julie became a sought-after columnist, radio and television guest, conference speaker and even a vegan food cart owner. (When in Portland…)
In 2012, with a woefully unsatisfied sweet tooth,Julie set out to create treats that gluten-free vegans or allergy-sufferers could enjoy. After a solid year of experimenting and mistake-making (some more edible than others), she and her husband Jay launched Julie’s Original, unveiling two gluten-free, vegan, egg-free, allergen-free baking mixes. The results – dark, fudgy brownies and moist, tender white cake – can cure the fiercest cravings and fool the most gluten-full of dessert lovers.