Rising Stars: Meet Alison Needham of Santa Clarita Valley

Today we’d like to introduce you to Alison Needham.

Hi Alison, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I grew up in California’s Central Valley, surrounded by orchards, roadside fruit stands, and delicious farm-to-table family dinners. After high school, I headed to UCLA—and that’s where I fell in love with Los Angeles (and the boy in the dorm room next door). We got married just after we graduated and eventually made our way to the ‘burbs.

My career has been a bit of a zigzag—teaching, recipe development, copywriting, economic development, and digital marketing, interspersed with having three kids. But when I was diagnosed with celiac disease in 2011, everything shifted and I was forced to re-learn how to cook — this time without gluten, but still full of joy and flavor. I launched A Girl Defloured, a gluten-free recipe blog that helped me find my footing in the kitchen again, and was also a way for me to inspire and encourage others who were eating sans gluten. I also had a cottage food operation for a few years where I sold gluten-free baked goods at several farmers’ markets.

Eventually, my gluten-free blog opened some pretty amazing doors. These days, I create content for my own site and for California food brands and commodity boards. I’m also part of the digital marketing team at CA GROWN, where I get to tell the stories of our state’s incredible farmers and farmworkers, and create recipes that highlight seasonal California produce.

I’ve worked with Michelin-starred chefs, growers, winemakers, and small-batch artisans—and I get to eat my way across California (and sometimes the world) as part of my job. I work with the best folks, tell stories that matter, and celebrate the people and ingredients that make this state (and its food and wine) so special.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Truly one of the biggest challenges was re-learning how to cook—and especially how to bake—without gluten. I learned to bake as a young adult…everything from cakes to sourdough bread, and suddenly the tried-and-true recipes I loved didn’t work anymore. I had to start from scratch, experimenting with unfamiliar flours, figuring out texture, structure, and flavor all over again. There were a lot of flops, some tears, and more than a few sad loaves of bread along the way. But eventually, I cracked the code—and realized that gluten-free food could be every bit as delicious and comforting as the classics I remembered.

The other big challenge? Finding the courage to leave a steady 9-to-5 job and stepping out into freelance work. But I kept feeling this pull toward something more creative, more meaningful. Making that leap was equal parts thrilling and terrifying—and imposter syndrome came along for the ride. I constantly questioned whether I was “legit” enough to be doing this work, especially when I started working with chefs, winemakers, and food brands I admired so deeply. But over time, I learned to trust my voice, my experience, and the unique perspective I bring to the table.

Thankfully I’ve had many mentors along the way, especially women in leadership roles, who were willing to take a chance on me. It is because of them that I was able to acquire skills I’ve parlayed across the various fields where I have worked. I am still a work in progress (because hello, perfection is a myth), but choosing to bet on myself has been one of the best—and bravest—decisions I’ve ever made.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I create approachable, gluten-free recipes that are full of flavor, comfort, and a little California sunshine. I specialize in making gluten-free feel less like a sacrifice and more like an invitation—to gather, to celebrate, to eat well, and feel good. Whether it’s a cozy loaf of banana bread, a bright seasonal salad, or a show-stopping dessert for a special occasion, I want my food to feel familiar, joyful, and 100% doable.

Through A Girl Defloured, I share those recipes alongside stories from my kitchen and life. I also create content for California food brands and commodity boards, and I work on the digital marketing team at CA GROWN, where I get to highlight the farmers, farmworkers, and producers who make this state such an abundant place to live—and eat.

I think what sets me apart is that I’ve lived this lifestyle personally. I know what it feels like to stand in a grocery aisle, overwhelmed and discouraged, wondering what’s safe to eat. So I don’t just develop recipes—I try to offer comfort, encouragement, and a little spark of creativity. I’ve built a loyal, engaged community of people who trust me to help make their kitchens more inclusive (and more delicious), and that’s something I’m really proud of.

At the end of the day, I’m most proud that I get to do work that feeds people—body and soul. That’s the magic of food, and I never take it for granted.

Are there any apps, books, podcasts, blogs or other resources you think our readers should check out?
Of course I love all things related to food, whether it be fact or fiction. Some of my favorite Substacks I read on the regular are Dinner at Jaine’s by Jaine Mackievicz, xoxo Dorie by Dorie Greenspan, What to Cook When You Don’t Feel Like Cooking by Caroline Chambers, and Have your Cake by Liz Prueitt. I also read Heather Cox Richardson’s newsletter when I need to make sense of current events. And I may be biased, but With Willa by Willa Needham, a Substack about the life and musings of a 20-something Angelino (who happens to be my daughter), is delightful.

I have hundreds of cookbooks, but those I’m looking to for inspiration currently are Kismet: Bright, Fresh, Vegetable-Loving Recipes by Sara Kramer and Sarah Hymanson, Big Heart Little Stove by Erin French (also love her TV shows), and Cannelle et Vanille Bakes Simple by Aran Goyoaga.

The recipe developers at the NYT are fantastic – I find so many easy, approachable, and flavorful meals in their cooking app. I listen to the baking podcast She’s My Cherry Pie with Jessie Sheehan and I always enjoy watching Alison Roman’s Home Movies. Katarina Cermelj, AKA the Loopy Whisk, is an absolute mad genius when it comes to gluten free bread baking.

Contact Info:

• Website: https://agirldefloured.com/
• Instagram: https://www.instagram.com/agirl_defloured/
• Facebook: https://www.facebook.com/agirldefloured

Image Credits
James Collier/Paprika Studios
Hilary Rance
Alycia Moreno/Grace Rising Photography
Ashely Burns Photography
CA GROWN