Erin Swing is "The Gluten Free Chemist & Chef". Her mission is to improve peoples lives through smart development of kick-ass gluten free food. She teaches and shows others how to make "gluten-free food without compromise!"
Diagnosed with Celiac Disease in 2003 and a mild milk allergy in 2008, she faced initially struggles. She set a new mission to improve the GF landscape that was populated with poor quality GF foods, difficult to follow cookbooks with poor results, and general lack of GF awareness.
She left her job as a Chemist after 14 years at the world's largest consumer product company to pursue her culinary dreams. Her scientific areas of expertise are organic chemistry, material science, hydrocolloids, emulsions, film formation, and of course formulation design of experiments. After graduating with her chemistry degree, she was initiated into the food development realm followed by formulating color cosmetics.Then she focus on scale-up pharmaceutical synthetic chemistry and on-ward to the world of laundry detergents. Erin gathered the skills by working the whole process of R&D: product ideation; upstream research; formulation; consumer research; scale-up; and manufacturing.
Upon writing a cookbook proposal, she realized she needed professional culinary training. She left Procter & Gamble to attend Culinary School full-time and adapt her whole program to be gluten-free. After graduating from the Midwest Culinary Institute in November 2008, 2010 embarks new adventures for Erin in investigating GF baking formulation at Ferran Adria's R&D facility, Alicia Fundacio, outside of Barcelona. Three months of intensive work with the Alicia staff yielded basic GF material understanding, an incredible GF European style bread, and a fine GF puff pastry. Now Erin is ready, with her company, to offer her services as a leading global expert in GF formulation and understanding.