Do you love baking? Are you gluten-free, and/or vegan?! You’ve come to the right place!
Thank you so much for being here, exploring my corner of the internet. My name is Rachel and I’m the voice behind Bakerita. I’m 27 years old and I’ve been blogging here since August of 2010. I was just sixteen years old when I started writing and sharing my recipes here, while I was teaching myself the ropes of traditional baking. Bakerita got its start out my desire to share the recipes I was creating in my kitchen with people beyond just my family and friends that were getting to eat it…and now, it has over 750 recipes and even a cookbook with the same name, Bakerita!
The initial suggestion for a food blog came from my older sister, Shaina. Once I began to share my creations online, I was constantly motivated to do it more and more. I loved allowing my baking to act as my creative outlet throughout the rest of high school, and then all through college as well.
Along the way, my eating habits changed. I went from eating all carbs and sugar all the time, with little regard for my diet, to experimenting with cutting out foods that my family members were having trouble with. My sister, who went gluten-free pretty soon after I started Bakerita, was my main motivation to start making gluten-free recipes initially. However, as time went on and I experimented with cutting gluten out myself and realizing how it made me feel (much less bloated and way more comfortable), I felt even more compelled to develop gluten-free recipes.
I had also discovered a whole new world of alternative sweeteners. I cut out baking with refined sugars, sticking with dates, honey, maple syrup, and coconut sugar instead. By the time I graduated from the University of Puget Sound in 2015, Bakerita recipes were pretty much entirely gluten- and refined sugar-free. It was also at that time that I went full time with Bakerita – my dad encouraged me to give it a shot, and I’ve been my own boss ever since.
After a January Whole30 in 2017, I realized I also don’t do so great with dairy, so after that month, I never really went back to eating dairy. That means that these days? All new Bakerita recipes are gluten-free, dairy-free, and refined sugar-free. A lot of them are also paleo and/or vegan, too.
I absolutely love being able to share recipes with my community and the world that satisfy our most decadent cravings using ingredients that are better for us and our families.
My recipes are usually on the sweet side, though I occasionally throw in a few savory recipes here and there. Gluten-free, paleo, and/or vegan baking DOES NOT have to be hard – so I keep things simple around here. Ingredients lists tend to be pretty short and I tend to gravitate towards the same set of ingredients, so no super weird or random things. I like to keep things simple and easy, so you can spend less time in the kitchen.
That being said, I occasionally share a multi-step decadent treat, but it’s always worth it ;)
I run Bakerita from my apartment in San Diego where I live with my puppy, Hank. Beyond Bakerita, I love to travel and read. I almost obsessively collect plants and pottery (especially mugs), and I’m always down for a long walk or a road trip. I’m extremely close with my family and love them all to pieces. I wouldn’t be who I am or where I am without my parents, my sister, and my entire extended family. They’re the greatest!
I’m so incredibly grateful to be able to do this full time and thank you for being here. Thank you for your support, and for your interest in my recipes. If you’ve made one, I hope that you love it. If you ever make one in the future, I hope you love that too! I always welcome and appreciate your feedback, whether it’s a question, request, or comment. There is nothing I’d love more than to hear from you. Sending you all my love and thanks! xoxo
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My content is protected!
To all my readers – you are all amazing, but I need to note this. All content on this site is exclusively mine – all pictures, recipes, and text, unless otherwise stated. Bakerita is a trademarked-entity. Please do not copy and paste my recipes onto your site, Pinterest, Tumblr, etc. unless changes have been made and credit is given. It is fine to link to one of my posts with a photograph, but please give credit. I reserve the right to ask you to remove anything of mine from your site. If you’re in question of whether or not you can use something, please ask me!
