About Brianne Izzo

Hi, I’m Brianne — the recipe developer, photographer, and creator behind Cupcakes & Kale Chips, where I share gluten-free recipes that help mixed-diet families enjoy the comfort of familiar meals, holidays, and traditions together. My goal is simple: make gluten-free cooking feel easy, reliable, and completely delicious for everyone at the table.

From Chemical Engineer to Gluten-Free Creator

Before food blogging, I graduated from Rutgers University with a degree in Chemical Engineering and spent nearly 10 years working in the pharmaceutical industry. I spent most of that time in process development, troubleshooting complex chemical reactions, scaling up manufacturing processes from the lab to the pilot plant, and writing the detailed batch sheets that ensured operators could reproduce every step safely and consistently. I also provided safety training for handling hazardous materials and worked with global manufacturing partners in my procurement role.

Those years taught me precision, clarity, and the importance of understanding how ingredients behave. I use these skills, along with my natural curiosity and creativity, every day in the kitchen. When a gluten-free baked good needs troubleshooting, or a classic recipe needs a reliable gluten-free swap, that scientific mindset helps me make sure my recipes actually work for real families.

Learn more about our brand and mission on my About Cupcakes & Kale Chips page.

My Gluten-Free Journey

I didn’t grow up gluten free. It wasn’t until my early thirties, after years of unexplained stomach pain, that a gastroenterologist discovered my gliadin antibodies were off the charts. Although my biopsy was negative for celiac disease, I was diagnosed with non-celiac gluten sensitivity. Over time, I learned that removing gluten completely helped me feel my best. After fully committing in 2014, I’ve maintained the lifestyle, continued to feel good, and kept my antibodies low.

Updated genetic testing confirmed I don’t have the celiac gene, and I now manage IBS as well. A gluten-free lifestyle supports that too. Like many of my readers, I’ve had to navigate symptoms, testing, and conflicting information, which is why I write recipes and guides that make gluten-free living feel doable, not overwhelming.

Why My Recipes Work

Gluten-free cooking and baking can be unpredictable — but it doesn’t have to be. While my creative side gets a workout from developing flavor combos and taking photos, my engineering brain still drives everything I do in the kitchen:

• Precision matters. I weigh ingredients on a digital scale for consistent results.
• Accuracy matters. I use an instant-read thermometer for meats and some baked goods (because no one wants gummy gluten-free rols).
• Testing matters. Some recipes take one or two trials. Others take 10 or even 15. I publish them only when they work every single time.
• Taste matters. My gluten-eating family tests everything. If they can’t tell it’s gluten free, it’s ready for you.

Whether it’s recreating birthday cakes and holiday favorites or simplifying weeknight dinners, my priority is always the same: make gluten-free food taste like the real thing.

Life at Home

I live just outside Washington, D.C. with my husband and our two growing boys:

• My oldest is in high school, still loves Star Wars, works behind the scenes on stage crews for school plays, runs for exercise, and is an active Boy Scout.
• My youngest is in middle school and is happiest hanging out with friends, riding his bike around the neighborhood, playing lacrosse, and occasionally picking up his electric guitar.

At home, I’m usually in sweats, a hoodie, or a tank top with my gray hair clipped up and one of my three sticker-covered water bottles nearby. I start my mornings with a Fitness Blender workout (lots of strength training with some HIIT and walking mixed in), followed by a protein smoothie and cold brew coffee. I unwind with true crime podcasts, cozy mysteries, movies with my guys, baking competition shows, or light romance novels… and sometimes a scoop (or three) of ice cream.

Despite our busy schedules and different dietary needs, dinner together is still a priority. Sometimes that means keeping pasta or bread on the side for my guys. Other times, it means relying on naturally gluten-free meals everyone enjoys. Either way, I believe nobody should ever feel left out of a meal or a celebration.

FAQs

(Coming soon — I’ll answer your most common questions about gluten-free living, substitutions, and recipe testing.)

Let’s Cook Something Delicious

Whether you’re gluten free, cook for someone who is, or simply want reliable family-friendly recipes, I’m so glad you’re here.

Follow me on Facebook, Instagram, and Pinterest so you never miss a new (or old-but-still-favorite!) recipe.