Adriana has made her career in food. She trained at Leith’s School of Food and Wine and shortly after graduating she founded The Little Red Barn, famous for making some of the best brownies and biscotti in the UK. Her first book, The Little Red Barn Baking Book, was published in 2000.
Her second cookbook, The Gluten Free Cookbook for Kids, was inspired by her daughter who was diagnosed with Coeliac Disease. It is one of the top selling special diet cookbooks for children and families.
In the last few years teaching adults and children how to cook and specifically how to bake gluten free has become an important focus of Adriana’s work. Many of her students have been inspired by her teaching to become gluten free food producers themselves, with specialist bakeries springing up in London, Paris, Romania and Brazil.
In her spare time, Adriana writes and speaks about food and food related issues. She is a featured demonstrator on the Allergy Show as well as at other regional food events, and is a frequent contributor to BBC Radio Berkshire and BBC Radio Oxford. On most days she can be found in her test kitchen developing recipes and researching baking techniques for the gluten free market. Several of her recipes and products have won a loyal customer base and some of her students have gone on to win prestigious awards including the top Free From Award 2014 and two stars in The Guild of Fine Food Great Taste Awards 2013.
Her most recent project has seen her developing a range of gluten free sourdough breads and pastries for the London start up Beyond Bread. These products are starting to blur the boundaries of traditional and gluten free products. Focusing on taste, texture and technique, in addition to years of experience, are the hallmarks Adriana’s success.
‘People are often surprised by how great tasting something gluten free can be, and that look of total disbelief, “Is this really gluten free?” is what keeps me focused and drives me to produce high quality gluten free products for the marketplace.
‘I’m looking forward to sharing my knowledge and helping in leading the way to making gluten free baking a less fraught experience. Focusing on the foods and products people miss most, I get to challenge all expectations of what is possible.’