The link: Mojca Pipus
Name: Mojca Pipus
Residence: Economy, Beaver County
From loaves of bread to pumpkin tarts, Mojca (pronounced Moy-tsa) Pipus, 33, bakes it all. The owner of Squirrel Hill's Gluuteny, the city's only gluten-free bakery, began baking sans gluten three years ago when her daughter was diagnosed with a form of autism at age 3. Pipus went online and found that a gluten-free diet could help her daughter, but when she couldn't find any gluten-free products worthy of her daughter's taste buds, she strapped on an apron and got to work.
Question: When did you know you had perfected your pastries?
Answer: There was no magic formula. I baked the same thing 50 times. I would make a small change, and the whole thing would be completely garbage. When I finally got it, until I was like, "Oh my God, that's perfect." Then, at some point, I realized other people need that, too.
Q: Is baking gluten-free much different than the normal baking process?
A: This has nothing to do with regular baking. I had to forget everything I knew. It's like completely different. The whole chemistry is messed up. It was completely new. (In regular baking), gluten is like glue -- it's the thing that makes things happen in baking -- it holds stuff together and gives texture. You can't take the regular recipe and put different flour in there. You have to readjust everything.
Q: How much of your menu did you have perfected before you opened Gluuteny?
A: I made a few things after I knew I was going to open a business, but the majority of the stuff on the menu I made for my daughter.
Q: How often are you in the kitchen?
A: All the way up to this week, I was killing myself working. Somehow, maybe I have it figured out and organized, because I finally feel like I own the place. I hope I don't have to do it again, because I'm a night person. I want to sleep in in the morning.
Q: Have you had any baking nightmares?
A: When I perfected the chocolate chip cookie, I said "Honey, oh my God, this is a million-dollar chocolate chip cookie," and then I lost the recipe. I swear it took me like six hours to get it. I was up all night crying, trying to find the recipe. I didn't have it memorized.
Q: Have you ever thought of putting things on the menu from your home country of Slovenia?
A: No, because I know people want their comfort foods. They want the things they know. They don't crave some fancy pastry from I don't know where. They want to have a muffin, a chocolate chip cookie.
Q: Are there any advantages for someone without dietary needs to eat gluten free?
A: No. You're gonna get fat either way. It's only good for you if you cannot have other stuff, but for anyone else, no.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Steelers to bring LB Harrison out of retirement
- PennDOT puts 14 Alle-Kiski Valley bridges on list to be replaced
- Freeport dock bid exceeds resources
- Harrison OKs antenna zoning change
- Steelers defense must replace three injured starters after victory
- Flag holders stolen off veterans’ graves in Lower Burrell cemetery
- Apollo-Ridge middle school library project gains STEAM
- Liriano, McCutchen help Pirates to 1-0 win over Braves
- Cloverleaf bridge work to resume after change
- Pirates notebook: Volquez open to re-signing with team
- Red Wings beat Penguins, 2-1, in preseason opener