Muffins, doughnuts and scones. Oh my!

Students of the advanced pastry class held a gluten-free baking contest in the Campus Center Bake Shop Monday night.

It was hosted, sponsored and judged by Executive Vice President Dr. Jack Friedlander, along with Laurie Zalk, co-owner of Our Daily Bread bakery, known for gluten-free baked goods and fresh homemade bread on Santa Barbara Street.

“I try to promote student competition,” Friedlander said. “I want them to be challenged to meet the industry standards.”

The challenge was to make an original version of a gluten-free pastry that could be featured in Zalk’s bakery. The students’ creations were judged by presentation, taste and originality. First-place winner received a $100 check from Friedlander himself, as well as the opportunity to have their creation sold in Our Daily Bread. Second and third place winners received $50 checks.

“I gave them a week to come up with an original recipe in class and the students all came up with cute names for their pastries,” said class instructor, Chef Susan Schneiderbauer.

Such names included “Scuffins,” a hybrid of scones and muffins, and “Skinny Mints,” similar to thin mints.

“I was very impressed by the work,” Friedlander said. “It’s tough to make a tasty gluten-free snack.

Various gluten-free baked goods were made earlier that day and the creator presented their pastry to the judges who took tiny bites and murmured amongst themselves.

“Everything looks so attractive!” said Zalk as she eagerly nibbled on a piece of “Date with a Doughnut,” a completely flour-free doughnut with a date glaze.

After the judges tested everything, they packed a sample of each pastry to decide how well they last after a day.

The winner will be announced next week and invited to Our Daily Bread to showcase their creation to the public.