About Elizabeth Gordon

I am the mother of two girls, ages 3 and 6, the author of Allergy-Free Desserts and I am a transplanted Midwesterner living in NYC. I have an MSW from NYU and specialized in eating disorder treatment and research before quitting to focus on the culinary arts.

After being diagnosed with wheat , egg and string bean allergies in 2004, I channeled my passion for helping patients toward developing allergy-friendly recipes for allergic dessert lovers the world over. I left a PhD program in 2007 to launch Betsy and Claude Baking Co.

An online allergy-free private order bakery. Growing up in a family of chefs and bakers, I later trained in cake decorating under Toba Garrett at the Institute for Culinary Education and subsequently interned for Elisa Strauss of Confetti Cakes in NYC. Undeterred by my allergies, I still have a sweet tooth and whip up new allergy-free recipes everyday (really).

You can follow me on Twitter at AllergyFreeLife or on Facebook. You can read what I’m thinking on my blog, Allergy-Free Delights.