Contributor

Philip Speer

Chef Philip Speer conceives desserts that are an anticipated finish to dinner rather than an afterthought. As a 17 year old, Speer began experimenting as a scratch baker in his hometown of Houston, Texas. Speer’s approach to his craft and these techniques have garnered him awards in the Austin Chronicle, the Austin-American-Statesman and Texas Monthly as well as national recognition in Bon Appetit, Cooks Illustrated, and U.S.A. Today. He appeared as a judge on the Food Network’s “Throwdown with Bobby Flay” as well as part of Chef Tyson Cole’s team that competed on the Food Network’s “Iron Chef America.” Speer has been named a James Beard Award semi-finalist in the overall pastry chef category for the past two years.

Living life gluten-free can be challenging. Join Philip Speer for a discussion of wheat-free baking options.
Using maple syrup instead of refined white sugar makes Philip Speer's blondies especially delectable.
Philip Speer discusses flours and how gluten content impacts baked goods in this Co+op Kitchen video.
Philip Speer offers an overview of alternative sweeteners in this Co+op Kitchen video.
This easy icing is a great accompaniment to cupcakes, cakes, sandwich cookies, macaroons and other decadent desserts!
Philip Speer's quick and easy whole wheat biscuits are made from scratch and fresh from the oven in about 20 minutes.
Using a wheat-free flour mix makes these cupcakes a snap to bake. Enjoy with lemon and vanilla buttercream icing.
An easy, wheat-free flour mix for all-purpose use in baking.