How Addison LaBonte Creates Delicious Gluten-Free Recipes

In an inspiring conversation with Addison LaBonte, CEO of Sweet Addison’s and Organically Addison, we delve into the innovative world of health-conscious desserts and the transformative power of food.

Addison’s journey from a Division 1 college athlete grappling with health challenges to a culinary entrepreneur redefining sweet indulgence embodies passion, resilience, and a deep commitment to wellness.

Join us as we uncover the insights and inspirations behind her flourishing brands and explore how she’s crafting a sweeter, healthier future with every dessert.

Origin Story

SBS – What inspired you to start Organically Addison, and how has your vision evolved?

Addison – Becoming gluten-free was life-changing. I started Organically Addison to create easy, healthy, and delicious gluten-free recipes for anyone with food allergies or intolerances or those who are looking for a healthier option. At the time, I was working in finance and feeling unfulfilled. I started Organically Addison as an Instagram account and then later built a website to house all of the recipes.

Recipe Innovation

SBS – How do you ensure that your recipes cater to a wide range of dietary needs while remaining delicious?

Addison – Safety and flavor are always at the forefront of my mind. When I became gluten-free, I vowed never to miss out on my favorite foods. So, I began recipe testing by making my favorite foods gluten-free. It has taken a lot of trial and error to make gluten-free recipes taste like my childhood favorites. I give away a lot of my recipes to family and friends and always welcome their honest feedback.

Recipe Development Challenges

SBS – What challenges have you faced in creating recipes for specific diets like Paleo or Whole30, and how have you overcome them?

Addison – Creating recipes for specific diets can be quite a challenge. I remember first trying to bake with flour alternatives and all-natural, unrefined coconut sugar. I have had my fair share of baked goods that resembled cardboard. Persistence has been the key!

Content Strategy

SBS – How do you keep your content fresh and engaging for your audience?

Addison – I really enjoy creating new and fun recipes for my audience! Baking with the seasons and holidays keeps things fresh. I am equally excited about baking a gluten-free carrot cake for Easter as I am about making a gluten-free cheesecake for Christmas! I also enjoy taking recipe requests from my audience and specifically making recipes I know they will love.

Creative Process

SBS – Can you share your process for developing new recipes?

Addison – When I first began gluten-free baking, I would follow an old recipe of my mom’s or grandmother’s and replace the all-purpose flour with gluten-free flour. Oftentimes, I would have to tweak it from there. Now that I have been baking gluten-free for so long, I know what the dough or batter should look like. I also usually tweak one of my existing recipes to create new flavors.

Managing Blogging and Creativity

SBS – How do you balance the demands of running a website with the creative process of cooking and recipe development?

Addison – The business side and the creative side are both exciting to me. They balance each other out naturally. Batch working has been a game changer. I will choose two or three days per week to test new recipes, photograph content, and film videos. A few days per week I won’t be in the kitchen much at all, but rather doing computer work and updating my website.

Social Media Impact

SBS – What role has social media played in growing your brand and community?

Addison – Social media is where it all started and truly what it all comes down to. It’s where I started Organically Addison and where I grew my audience. Being able to connect with people from all around the world every single day is mind-blowing.

Success Metrics

SBS – How do you measure the success of your recipes and website content?

Addison – The biggest measure of success in my business is hearing the reactions from audience members who have made and enjoyed the recipes. It truly makes my day every time I receive a nice comment!

Collaborative Ventures

SBS – Have you collaborated with other brands or chefs, and what has that experience been like?

Addison – I have been very fortunate to work with some of my favorite brands for recipe collaborations. It’s usually a “pinch me” moment!

Advice for Aspiring Food Bloggers

SBS – What advice would you give to someone starting a food blog or a recipe-based website?

Addison – Find something you are passionate about and be willing to create content and work for free at the beginning. If you truly love it, you will want to “work” on it all the time, and it won’t feel like true work. If you are looking to turn this into your full-time job, treat it like a job. That means showing up when you don’t want to, late at night, on the weekends, and when it’s inconvenient.

Sweet Addison’s Genesis

SBS – What motivated you to create Sweet Addison’s after your experience with Organically Addison, and how do you envision its impact on the perception and consumption of desserts?

Addison – After starting Organically Addison, I knew that I wanted to have a brand of my own. I did a Christmas Cookie series a few years ago on Instagram, where I posted a different cookie recipe each day in December leading up to Christmas. I started receiving messages from my audience asking if I could bake and ship them cookies. Lightbulb moment! In 2023, I spent months recipe testing and getting prepared to launch Sweet Addison’s, a brand of better-for-you, better-tasting desserts made with clean ingredients. I envision dessert being a marriage of flavor and health. You no longer have to choose between your well-being and taste. With Sweet Addison’s, you can have both!

Most Loved Recipe

SBS – What has been your most popular recipe to date, and why do you think it resonated so well with your audience?

Addison – My Mini Skillet Cookie has been a huge hit with my audience! Who doesn’t love cookies? It is easier and quicker than making a batch of chocolate chip cookies — and even more gooey in the middle!

Learning from Mistakes

SBS – Lastly, could you share an experience where a recipe didn’t go as planned and how you turned it into a learning opportunity?

Addison – I went through 25 different recipe variations to land on the final chocolate chip cookie recipe for Sweet Addison’s. It was both challenging and fun. I learned so much about the science of baking and ingredients during this time. I can wholeheartedly say those months of recipe testing were worth it!