Donna, a professional home economist with an honors food science degree, is an acknowledged expert in the field of gluten-free recipe development and bread machine baking. She and co-author Heather Butt met while college professors in the field of foods and nutrition and began their business, Quality Professional Services. Previous to becoming best-selling cookbook authors they worked for many manufacturers of small appliances developing recipes for bread machines, operated a call center for a yeast company and became spokespersons for yeast and flour companies.
Working together in their test kitchen they enjoy the added challenge of developing recipes for gluten-free products that are nutritious and as close to wheat as possible in both flavor and texture. They strive to provide recipes the whole family will find enjoyable