We recently connected with Carolyn Hillyer and have shared our conversation below.

Alright, Carolyn thanks for taking the time to share your stories and insights with us today. How did you learn to do what you do? Knowing what you know now, what could you have done to speed up your learning process? What skills do you think were most essential? What obstacles stood in the way of learning more?

I learned to bake gluten-free out of necessity. I am a lifelong baker who loved making every kind of treat imaginable but in the mid-2000s I developed the inability to eat wheat. I had to re-learn all my favorites using new techniques and ingredients. I tried other people’s recipes and quickly learned things that looked as good as my favorites with wheat did not usually taste that way. Looking back, I would have started experimenting with my recipes sooner and been less afraid to try unusual solutions. Some of my best gluten-free recipes have come from crazy ideas! My curiosity and drive have been the most helpful skills in the long journey of remaking my entire recipe file wheat-free. I think I was my worst obstacle since I hate failing and making inedible food…but experimentation means you sometimes fail.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

I am a home baker who loves good food and I can’t eat wheat. As a kid, my favorite thing was my Bon Appetit subscription. I read it cover to cover and eagerly anticipated my next bake. I taught myself to make English toffee, bread, and tons of cookies. I adore making and sharing fun treats with my family and friends. I don’t want anyone gluten-free to miss the foods they love, so I am sharing what I know in hopes of helping others feel less deprived or sad about going wheat-free. Great food is possible and not usually difficult but most people don’t know how to do it. I provide recipes and hopefully inspiration for how tasty gluten-free can be. So good you won’t miss the wheat is what I like to say!

What’s the most rewarding aspect of being a creative in your experience?

Helping people is the best. When people reach out to me and have questions I can help with I love it. I get so excited when someone tries my recipes and feels the joy of a delicious and tasty bake! They can’t believe it’s gluten-free and better than the usual bakes they eat :) It makes me smile and want to help even more folks!

Is there something you think non-creatives will struggle to understand about your journey as a creative?

I always want to create more. I dream about food and wake up to write new recipes all the time. I have so many ideas I don’t know what to do with them. All this inspiration needs to come out somewhere and the only way I can feel happy is when I create. Sitting down to bake what I think might work and having it be a delicious treat is such a great feeling. Of course, then I want to let everyone know they should try it too!

Contact Info:

• Website: https://www.chillybakesglutenfree.com/
• Instagram: https://www.instagram.com/chillybakesgf/
• Youtube: https://www.youtube.com/@chillybakesgluten-free2239
• Other: https://podcasts.apple.com/us/podcast/chilly-bakes-gluten-free/id1591251530

Image Credits

All photos taken by and property of Carolyn Hillyer