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Britt’s Bakehouse owner Britt Royal began experimenting with gluten-free baking about 10 years ago when she was diagnosed with gluten intolerance. Credit: Lauren Healey
Gluten-free granola bars include oats and honey. Credit: Lauren Healey
The thumbprint cookies are topped with strawberry jam. Credit: Lauren Healey
Royal said the cinnamon swirl scone is a popular breakfast item. Credit: Lauren Healey
This chocolate cupcake is topped with coffee frosting. Credit: Lauren Healey
Gluten-free chocolate chip cookies are also a big seller. Credit: Lauren Healey
Owner Britt Royal sold baked goods at the Kirkwood Farmers’ Market the past year and a half. Credit: Lauren Healey

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Lauren is a longtime journalist who has honed her writing, reporting, editing and photography skills in various roles at newspapers, magazines and websites in the Midwest. Her time spent with Sauce since...