About Charlene!
Hello!
Welcome to “Bake it Well” where we make baking easy and enjoyable so that everyone with an oven may make it a daily habit!
I have also been lost and gazing at ingredients. You keep getting shop cookies because you want handmade treats but are unsure of your ability to make them. Does that sound familiar?
Together, we can break that habit and use any of our tried-and-true recipes to make something delectable from scratch. Each one is directly from Charlene Carey, whose expertise in food nutrition and dietary needs can improve your meals.
Where It All Began
In 2019, Charlene launched The Flourless Kitchen. She had to abandon the entire effort when COVID struck because of some harsh family issues. She’s back with Bake it Well now, ready to crush it and bringing some major heat!
She’s whipping up special sections for diabetic-friendly and gluten-free goodies, totally inspired by what her and her own family needs to eat. And get this, she’s throwing in all her basic nutrition knowledge into these recipes too!
Practical baking combined with just enough knowledge from her school to create delicious goodies without the guilt is a recipe for success. I promise you’ll want to save all of her recipes to your bookmarks!
Why writing about Low Carb recipes?
At fifteen, I was diagnosed with diabetes and advised to give up all the sweets I love. I had a lifetime of diabetic-friendly products that didn’t taste good and didn’t please me. (I would name them “0% added sugar” sweets, but definitely not diabetic-friendly.)
So, I refused to believe that this was my sole choice as a teenager with a strong sweet tooth – who could blame me?
I’ve had been experiencing unstable blood sugar levels for years, which made me wonder if there was a way to enjoy baked goods without getting a sugar spike. This prompted me to seek a degree at Vienna University in Nutrition Sciences, because I knew that giving up sugar and sweets wasn’t going to help. I kept having blood sugar rises even after adopting several dietary strategies, including a largely vegetarian diet with no sugar, no honey, no dates, and everything had a remarkable sweetness.
Disclaimer
I take care of my diabetes using Dr. Bernstein’s method, and I only talk about my own experience and not medical advise to follow the same approach. The food rules and restrictions I talk about might not work for everyone, but they work for me. Please talk to your doctor before starting any diabetes control plan, such as eating less carbs.
My epiphany came upon reading Dr. Richard K. Bernstein’s “Diabetes Solution.” Changing what I put on my plate helped me to control my blood sugar by combining those case studies of Dr. Bernstein with my classroom knowledge on taste profiles and nutrition.
Now I make Low-Carb recipes with specific amounts of certain ingredients and serving sizes to keep normal blood sugar levels from rising high while still getting the most taste. This gives me more control when I enjoy them in moderation.
The recipes here aren’t your standard “healthy alternatives.” They are treats that have been tried and tested and are better for you and me. The taste has not been changed in any way.
Let’s Eat Gluten-Free?
Find 40 tested recipes for delicious gluten-free cookies, cakes, brownies and more that are safe for celiac disease and still taste amazing.
order a copyBaking With Purpose
I’m Charlene, the baker and brain behind Bake it Well. I do all the recipe testing and food photography for the site.
I graduated from Vienna University with a degree in Nutritional Sciences, then worked as a dietetic consultant at a diabetes care center for a few years. That background helps big time now since so many of my family members need special diets. When I’m not covered in flour, you’ll find me in my dark room seeing movies (total film nerd) or hanging with Greta, my cat who thinks she runs the place.
Making Recipes
Every recipe on “Bake it Well” is tested by me. Well, I take pictures that show you the exact same steps until I know they will work in your kitchen. If something goes wrong, please let me know in the comments; I check them every day and will step in to assist in resolving the issue.
Our Goal!
I created “Bake it Well” to share recipes that worked every time. There are no fancy ingredients or skills, just simple steps, lots of photos, and recipes that won’t go bad. People tell me they love how I walk them through every step, which is the whole point—making delicious food accessible to everyone, regardless of diet or cooking ability.
I make my recipes using what I’ve learned in college taking into consideration the purpose of making the recipe (reducing sugar, avoiding a specific ingredient, getting the best taste, etc.), and I write my recipes based on feedback from my family and readers.
If you notice my content is missing a part or a section, please do not hesitate to let me know, and I’ll be happy to fix it.
Baking Tools I use!
Take a look at my list of kitchen essentials for baking, on Amazon. I personally use and suggest these tools. They are reasonably priced and have a significant impact. Because you don’t need fancy equipment to make delicious treats.
