Gluten- and Dairy-Free Sweets Can Still Please Guests

Jacqueline Raposo

The first time a chef unexpectedly put a meal I could eat in front of me, I couldn’t stop gushing my thanks. Carmen Quagliata had sourced gluten-free bread to pair with charcuterie and had piped chèvre cheesecake onto a corn-cookie crust, making my meal par-for-par alongside his other guests. “I just didn’t want you to feel left out,” he said simply.

It’s not always easy being an industry eater with celiac and dairy...