Elizabeth Gordon is the owner of the online gluten, dairy, soy, nut and egg-free bakery, Betsy & Claude Baking Co., the author of Allergy-Free Dessert: Gluten, Dairy, Soy, Nut and Egg-Free Delights as well as Allergy-Free Delights, a blog about parenting, baking, and her observation that the two are, in her life, inextricably intertwined. She trained in cake decorating under Toba Garrett at the Institute for Culinary Education and later interned for Elisa Strauss of Confetti Cakes in NYC. Diagnosed with an egg and wheat allergy in 2003, Gordon left a social work PhD program at Fordham University to pursue the culinary arts. After she noticed that simply inhaling wheat particles in the kitchen and handling fondant and gum paste containing egg whites aggravated her condition, she began experimenting with alternative flours and egg substitutes, rather than giving up on a life-long dream of baking professionally. Later, she combined these findings with her cake decorating expertise to create beautiful and delicious hypoallergenic treats. She has an MSW from NYU, was an eating disorder therapist, and is a certified personal trainer as well as a full-time mother. Since Betsy & Claude's inception in 2007, Gordon's gluten, dairy, nut, soy and egg-free cookies have been featured on Daily Candy's Weekend Picks and as the Snack of the Day on Rachael Ray's nationally syndicated talk show. She has appeared on CBS's The Doctors, in SELF magazine, in Martha Stewart's Body+Soul, contributed to Living Without Magazine and blogs for The Huffington Post. She has been featured in the Daily News, on Serious Eats, NPR, Good Day New York, KTLA, WPIX Morning Show, The Ten Show (Philadelphia), Martha Stewart's Everyday Food Radio Show and her Living Radio Show on Sirius.