Bake It Gluten Free — with Dana Pollack

How Did You Get Started as a Baker?

I’ve been baking for as long as I can remember. Both of my grandmothers had a sweet tooth, and some of my earliest memories are baking with them. I’d bake rugelach with my grandmother who would visit from Israel, and red velvet strawberry shortcake with my other grandmother. 

Before launching Dana’s Bakery, I actually worked as a photo editor at Muscle & Fitness magazine. I had gone to school for photography and spent a decade in that career, but it never felt like my true calling. I wanted to do something creative that brought me joy, which brought me to baking.

With encouragement from my mom, I took a leap, quit my job, and went to culinary school. While working in restaurants, I fell in love with French macarons. But back then, macarons were not as popular and seemed to only come in traditional French flavors like lavender, pistachio, or rose. As a Jersey girl, I wondered, why not birthday cake or s’mores?

That idea became the foundation for Dana’s Bakery, which I started online-only with no investors or partners. At the time, few bakeries shipped nationwide, and e-commerce baking was practically unheard of. Thirteen years later, we’ve become one of the first and longest-running B2C ecommerce bakeries. 

By nature, macarons are gluten-free, and I discovered people were thrilled to find something indulgent that fit their dietary needs. So, I decided to make all of Dana’s Bakery gluten-free, even though I am not personally a gluten-free eater. I wanted everyone to enjoy what we make.

Tell Us More About Your Book, Bake It Gluten Free

Since I know what gluten tastes like, I can create gluten-free recipes that are just as good, if not even better. My new book shares those recipes and shows that gluten-free baking doesn’t have to be second best.

“We lead with great recipes and encourage everyone to cook from this book, regardless of their dietary needs. Just because something’s gluten-free doesn’t mean it’s inferior, it means it’s delicious for everyone.”

The book also includes simple techniques and smart substitutions, like using measure-for-measure flours and understanding how to work dough differently for the best rise and texture.

“I truly love what I do. Baking helps me provide people with joyful experiences, whether through our baked goods or making a recipe that helps someone at home rediscover the joy I found in baking with my grandmas.”

Bake it Gluten Free: 100 Recipes for Classic Treats, by Dana Pollack (Union Square & Co, 2025).