“Jules is one of the top experts on gluten-free living in the Washington area; Time magazine, ABC, and other major media outlets line up for her advice. The Celiac patient got her start five years ago by sending out a newsletter that featured new gluten-free recipes and products; now she has her own blog, website, and line of gluten-free flour, and has penned three books.”

“Shepard’s breakthrough was in nailing down a mix of five grains and starches to approximate the properties of wheat flour.”

“So she…came up with her own flour mix.  And when she entertained, no one could tell they were eating gluten-free.”

Never one to compromise, celiac patient-expert Jules Shepard was tired of the bland-tasting, gritty compromises too many celiacs suffer with.  So she set out to develop a truly all-purpose gluten-free flour she could easily use in her existing recipes.  The result is her patent-pending formulation that took this experienced baker more than two years to perfect.

Manufactured in a certified allergy-free, gluten-free and kosher facility, Jules Gluten Free™ All Purpose Flour now can be shipped directly to your door.  Combined with Jules’ FREE weekly recipe newsletter, Jules Gluten Free™ All Purpose Flour will open many doors for gluten-free eaters…the first of which leads you (back) into your kitchen.

In addition to heading product and recipe development at Jules Gluten Free™, Jules is a celiac advocate. She travels the country speaking to thousands of people annually, teaching cooking classes and educating and inspiring people about her no-compromise approach to living gluten-free.  She also has written three books.  The First Year: Celiac Disease and Living Gluten-Free is a month-by-month reference for newly diagnosed celiacs and anyone making the transition to living gluten free.  Her first book, Nearly Normal Cooking for Gluten-Free Eating continues to be a best-seller in the gluten-free community.  Her third book, Free for All Cooking, was released in the Fall of 2010.

I want to make a quick mention of my listing brand names for ingredients I use in my recipes. Many people turn to me for advice on what to use in their recipes. I only recommend products I use personally, have purchased at the stores where I shop, and are readily available to most people. In my travels, I have occasion to meet with many of these companies, and when they learn of my usage and recommendations of their products, some of these companies end up sending me product to use, which I welcome, as they replace something I was previously paying for. So, technically, I’m receiving products I recommend, but, only because I’m already using them. I also receive products I don’t care for, or that don’t work. I don’t, and will never, recommend products I don’t use personally and don’t believe in, just so you know!