Desserts have always been Ivelle Norr’s weakness, but they used to come with an unwelcome side effect—bloating, fatigue, and a nagging sense of guilt.
That all changed when she discovered gluten-free baking. “I thought going gluten-free meant saying goodbye to indulgence,” she recalls, “but it actually opened up a world of creativity in the kitchen.”
Instead of refined wheat flour, Ivelle experiments with almond flour, coconut flour, and oat flour. She sweetens her creations with natural options like maple syrup or dates.
One of her favorites is a fudgy almond flour brownie that tastes so rich, you’d never guess it’s gluten-free. Another is her no-bake coconut cheesecake, which she describes as “a little slice of heaven without the crash.”
Making the shift wasn’t just about avoiding gluten—it was about choosing ingredients that left her feeling good afterward. The difference in how her body responded was enough to keep her committed. “Now, dessert feels like a celebration, not a setback,” she says with a grin.
Friends who once doubted her recipes are now asking for them, amazed that something so delicious could also be so gentle on digestion. For Ivelle, gluten-free desserts aren’t about missing out—they’re about enjoying more, without the guilt.
