Bittersweet Creations - Gluten Free - 1-902-670-9722

Tasty frozen gluten free products that you put your own personal touch to at home!

Our cookies are made from a flour blend of white and brown rice flour, soy flour and potato starch. After being diagnosed with Celiac Disease in 2005, I spent a great deal of time trying to sort out the best flour blend to work cup per cup as wheat flour had in my favorite recipes. I wasn’t willing to give up years of great recipes for anything! Although we predominantly use this flour blend, sometimes another flour is added to give a chewier texture, or crispy texture, or to up the nutritional benefit that much more. I love the addition of flax, chia, teff, or any number of other super grains to up the nourishment.

Most every celiac will tell you that gluten free baked goods are best freshly baked. All our cookie doughs come frozen, and remain so until you plan to eat them. Then you can simply slice and bake what you need or allow to thaw and bake at 350’F approximately 10-12 minutes. If you enjoy a chewy cookie texture, ensure that you under-bake slightly. If over-baked you will have a crunchy consistency and the greatness of this exceptional cookie will be lost!

The cookie dough is vacuum sealed for freshness. Unopened, the dough should last in the deep freeze for up to 4 months, but try and wait that long!

Fancy things up a bit:
We wouldn’t want to suggest that our cookies are anything but perfect on their own, but we have a few ideas.

To jazz up the cookie for parties, consider melting white chocolate and drizzling randomly over the baked and cooled cookie. Maybe melt dark chocolate and dip half of the cookie in chocolate lusciousness. Ooh, then sprinkle with nuts or sprinkles.
Or, instead of a traditional round cookie, why not form the dough in finger length logs before baking – that would leave a whole end of a cookie for dipping in that melted chocolate! I see a theme developing here.

Sugar cookie dough is a great base for many things –use rolled out dough, cut with a round cookie cutter, turn a muffin pan upside down and lightly grease. Fit the dough over top to bake a cup for filling with any number of great options – chocolate mousse, for instance.

There are many uses for Bittersweet cookie dough for the gluten free person. Even if your first try baking the cookies fails, simply crumble up the cookies and use them as a base for cheesecake. There is many ways to enjoy our product. The days of having dry, tasteless options for treats are over. Thanks for joining us on this Bittersweet journey! In the New Year we hope to expand your options further!

Bittersweet Beginnings

Many years ago now, I was a student at the Culinary Institute of Canada. With over 12 years’ experience in the food service industry (with many years as a pastry chef) I found myself spending long days working over many a flour bin, not knowing the problem it was causing me. Through a long system of events, I was diagnosed Celiac in February, 2005, and gave up my pastry chef career.

I tried to welcome the myriad of gluten free recipe books, but felt so cheated when the content was white ‘stuff’. If you are at all like me, you have been discouraged at the dry, tasteless items that are over-priced in our local stores for those struggling with Celiac. I had many tried and tested recipes that I relied on faithfully in my career and though surely they could be made gluten free.

I have teamed up with two very talented individuals, Mellisia and Trevor to establish Bittersweet. Their backgrounds lend a gifted and artistic touch to the company. The cookie dough we have been making is from my old favorite recipes adapted with my own flour blends. A few other additions create a similar, more appealing product, without using a designated gluten free recipe. What we create are items that not only have moisture and taste, but are a healthier alternative too.

We trust you will enjoy the product we have to offer you and welcome you to join us on this Bittersweet Gluten Free journey!