Guy Allan Davis: Gluten Free Breads and Desserts

Guy Allan Davis is a Master Chef based in Kelowna, British Columbia. He received his Master Chef certification from the World Master Chef Society in 2007. The Society recognizes extensive international and cultural training methods in its members.

Guy Allan Davis received his international training in Europe, where he interned in Germany, Switzerland, Austria, Italy, and France. His specialties include bread baking and pastries, and he has developed gluten-free breads and desserts.

Also read: Guy Allan Davis is A Veteran Pastry Chef & Consultant

“Gluten free” has become something of a buzzword for many people in recent years. “Gluten” is a general term for the proteins found in certain grains, in particular wheat, barley, and rye. It’s also in other grains in the wheat family, such as wheatberries, durum, semolina, and spelt. Gluten is what helps bread dough get its sticky quality; in fact, the word “gluten” is derived from its glue-like property.

The problem is that many people are sensitive to it. The most extreme form of gluten sensitivity is called celiac disease, which affects about one percent of the population. It is an auto-immune disorder. People with celiac disease often suffer from digestive problems, tissue damage in the small intestine, and other problems. For most people the solution is to avoid grains entirely.

As many as thirty percent of Americans are actively avoiding glutens, even if they don’t have celiac. The term “gluten free” is appearing on food product labels everywhere, even on non-grain foods like canned tomatoes.

For people who would, quite literally, like to have their cake and eat it too, gluten-free breads and desserts, such as those developed by Guy Allan Davis, are a Godsend. Davis, who is known for his skill as a pastry chef and baker and for his focus on his work, says the gluten free breads and desserts that he has developed taste as good as they look.