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Quinoa Esta Bakery

Written by Gwen Ashley Walters Category: Local Products Issue: April 2015
Group Mid-Level
Character count 2500

Sharon Downing, a Cooking for Wellness instructor at the John C. Lincoln Breast Health and Research Center, didn’t intentionally start her home-based bakery as a gluten-free endeavor, or even as a commercial enterprise. It just turned out that way.

She began developing recipes as part of her personal quest to eliminate processed foods, including white flour, from her diet.

And after some research I discovered quinoa, a nutrient powerhouse that makes a great flour,” she says. She figured if she was itching to “cheat” on her diet, others might be, too. Downing mills her own quinoa flour, never uses preservatives and shows restraint with sugar. She does use real butter, in moderation, and it deliciously shows. Her hearty raspberry shortbread is both crunchy and chewy, and her ebony-colored brownies with a cake texture satisfy any sweet chocolate craving. You won’t miss the wheat flour in her salted chocolate chip cookies, either. Order her full line of baked goods online, or find a select few, including the raspberry bar ($3.29), at Luci’s Healthy Marketplace.

Quinoa Esta Bakery