TFC Raw

Sweet treats get plenty of attention during the spring and summer party circuits. But ask for a gluten-free or dairy-free cupcake, and you’re bound to be let down by dry, fun-free substitutes. Not for long—The Flying Cupcake (TFC) has a plan for Celiac disease sufferers and nondairy doers. Starting May 1st, Indiana-based baking entrepreneur Kate Bova Drury will reopen her Illinois Street spot (5617 N. Illinois St.) as TFC Raw, devoted to gluten-free and dairy-free cupcakes. Using a special blend of flours containing tapioca flour, potato starch, and brown rice flour (and, in some recipes, almond meal), allergy-trained bakers will devote all of the ovens and an entire display case to 5 to 12 varieties of cupcakes (and even a flour-free peanut butter and chocolate chip cookie).