Blog: The Crumb Coat

Ivanna is the founder of Bionic Bakery (@bionicbakery), a baking business rooted in resilience, culture, and personal storytelling. She began her journey during the pandemic—a moment that pushed her to seek more flexibility, autonomy, and creative control over her work.

Meet the 7th generation Texan bringing heritage grains to life in her cottage cake studio

Pamela Thibodeaux of @deaux_baker on Instagram is one of the best bakers in the country (don't take my word for it, ask Vogue) and one of the leaders in recipe development for heritage and ancient grains. 

So when us at Gluten HQ asked Pam if she could make us a carrot cake recipe, I was floored that she said yes! 

Here it is in all it's glory, a classic carrot cake from boxed cake mix. 

Real pumpkin. No nonsense. 

Picture this— it's Thursday night and you're rewatching Gilmore Girls for the umpteenth time when you receive a text. It's an invite to a friendsgiving on Partiful for the NEXT DAY. What do you do?

Ancient grains have more protein than modern flour, which means you need to know a few tricks to get tender cakes. Here's how protein percentages work—and why Ollin already did the math for you.