Sadly, about one month ago Gluten-Free baker and author Wendy Turnbull died tragically while crossing the street in Canada. The author of “Gems of Gluten-Free Baking” contributed a huge amount to the gluten-free baking effort, creating special mixes of gluten-free whole-grain flours that yielded delicious baked goods for the celiac community.
Turnball had been initially diagnosed with Celiac disease as a young child after having a critical reaction to wheat as an infant. Though her parents were originally told the disease was one she would outgrow, her symptoms arose again after suffering a medical infection. Blending her own passion for baking with education as a registered nurse, Turnball sought to create gluten-free goodies that were still healthy for celiac eaters. She worked to find the combination of grains that would yield products that were wheat-like in texture, but gluten-free in composition. As a result, Turnball found the perfect blend of whole-grain flours that she called GEMS flour.
Her recipes include gluten-free breads, muffins, cakes, pies, and cookies that are celiac-safe. Ms. Turnball can certainly be considered a crusader in the fight for the Celiac community, having actively contributed to the Canadian Celiac Association and speaking at conferences across North America in an effort to educate the public about what it meant to live a gluten-free life. She will certainly be missed by our gluten-free community.