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When Tully Phillips learned she was gluten intolerant, the chef-in-training was suitably miffed.

At the time of her diagnosis she was completing an internship at Manhattan?s Gramercy Tavern, and she began to wonder if she?d ever have a tasty dessert again.

Understandably, the industrious Tennessee native went into action and, with partner Jennifer Wells, opened Tu-Lu?s Gluten-Free Bakery in New York City?s East Village in 2010.

Lucky for us--but perhaps not our waistlines--Phillips and her husband moved back to Dallas last year and set up shop. After debuting a branch on Sherry Lane, Phillips recently sweetened the pot by opening a new location in the West Village last week.

We stopped in post-workout (good!) but before lunch (bad!) to check out the cute, pastel-hued spot that sports a baker?s case of tempting treats. From the sweet, like cupcakes and muffins, to the savory (quiches, $8.25; and panini, $9.50), Tu-Lu?s menu is expansive. A number of items are also vegan and dairy-free.

One chocolate muffin with marshmallow frosting ($3.15) and a chocolate-chip cookie ($2.20) later, our sweet tooth was satisfied (for the time being) and our mouths never detected the missing ingredients.

Tu-Lu?s Gluten-Free Bakery, 3699 McKinney Ave., 214-780-0188, or 6055 Sherry Lane, 214-730-0049; 

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