My name is Claire Donovan, and before I was a recipe developer, I spent six years studying Molecular Biology and Genetics at Boğaziçi University in Istanbul — one of Turkey’s most prestigious science faculties, known internationally for its research in biochemistry and molecular science. After graduating, I worked as a biological laboratory analyst, where I spent years applying scientific precision to real-world testing and analysis.
That background shapes everything I do in the kitchen.
When most food bloggers say a recipe is “gluten free,” they mean they swapped the flour. When I say it, I mean I understand why gluten-free baking behaves differently at a molecular level — how gliadin and glutenin proteins form the elasticity that GF flours can’t replicate, why different starch structures absorb water at different rates, and which binding agents genuinely compensate for lost gluten structure and which are just marketing.
From the Laboratory to the Kitchen
What Makes This Gluten Free Feast Site Different? There is no shortage of gluten-free recipe sites. Most of them are built by talented home cooks who found workarounds through trial and error. That’s valuable — but Gluten Free Feast goes one step further.
My molecular biology background means I can:
- Explain the science behind the substitution — not just “use xanthan gum” but why xanthan gum works and when psyllium husk is the better choice
- Identify cross-contamination risks with the rigour of someone trained in laboratory safety protocols
- Develop recipes with precision — ratios matter in GF baking, and I treat them like the formulas they are
- Troubleshoot your failures — because I understand what’s happening chemically when your bread collapses or your cookies spread too thin
My Promise to You
Every recipe on Gluten Free Feast is:
- Developed in a dedicated gluten-free kitchen
- Tested multiple times — I document every round of testing
- Science-backed — I explain the why, not just the what
- Safe for coeliac disease — cross-contamination is taken seriously here
- Made with real, accessible ingredients — no obscure blends you’ll use once
Let’s Connect
Claire Donovan — Molecular Biologist, Laboratory Analyst & Founder, Gluten Free Feast.
