Bake for Allergies & Intolerances…

Baking for people with an allergy or an intolerance, is not as daunting as it seems. The best way I can describe it, is to treat the ingredients, work space, cake pans and utensils in the same way you would treat raw fish, meat or eggs. Yes, it sounds strange. It's all about hygiene, avoiding cross contamination with the allergen for example gluten, wheat, dairy, eggs or nuts... (It baffles me when I go into a cafe and see gluten free products on the same platter as wheat products...) You would not put raw meat on a platter with uncooked foods? Avoid putting gluten free foods on the same platter with wheat baked goods (or any products that contain the allergens you are trying to avoid). You would not put a spoon you have just used basted a duck with into a jar of sugar… So avoid using the same utensils weighing out ingredients, slicing and serving food you simply apply the same logic.

• Use fresh tea towels.
• Use clean knives and serving utensils when preparing and baking food.
• Serve gluten & wheat free foods on separate plates to wheat based foods.
• As a rule I never use the same spoon for flour, sugar etc regardless what I am baking (avoid contaminating sugar with wheat based flour).
• Wipe down mixers before and after use. Flour residue and cake batter can build up around the paddle attachments.
• Be sure to check the ingredients you are using are gluten & wheat free or suitable for the allergy you are baking for.

If baking for allergies of intolerance's is new to you, don’t be put off. It’s really like baking any other goods, you just have to be more conscientious. Some of the recipes are incredible, although the texture at times may seem a little different. From my experience, most people are unable to pick a good gluten free cake. Intentionally at times I refrain from explaining a cake is gluten free, its interesting to see peoples reactions. 

When I think back to my childhood, I was not aware of any family or friends with a food allergy. Technology has evolved, farming and food production has changed immensely as has peoples attitude toward food. 

Why are there so many gluten & wheat free recipes on my site?

In my late 20’s my brother and then my sister were medically diagnosed with Coeliac disease. Mr brother lives in Melbourne, so at the time I did not really appreciate or understand what this meant for him. Some 6 months later, my sister Amy who lived in London at the time was also diagnosed. We spent a great deal of time together so it was a real learning curve for me. At first, I did not really understand or appreciate the severity and the repercussions for her physically, if she consumed wheat. We never intentionally ate wheat based foods around her, we dined in restaurants that would cater for her allergy. Yes, there were times where I thought it was really inconvenient, this was not a conscientious choice she had made. It was an auto immune disease she had to live with and adapt to.

After my sisters diagnosis, my attitude toward food really changed. Some foods I simply stopped buying. My sister really missed certain foods. My mum baked an incredible Sponges and Pavlova's when we were children, coincidentally these were both gluten and wheat free. So we continued to make these.

When my niece was born, my sister and I started to experiment more. For my nieces 1st birthday, my sister wanted to make my niece a ladybird cake from the Australian Women’s weekly birthday book (the original version with the train on the front). We had grown up with this book, we found an old copy online - we were so excited! In 2007, gluten free baking was uncommon. We experimented and came up with a cake that was gluten and wheat free using Doves Free From flour blend. The cake needed to support buttercream icing (my mums sponge was too light). My sister and I had a lot of fun experimenting and making the cake. It’s where my real love for baking and cake decorating bloomed... It was a passion I shared with my sister for many years whilst she lived in London.

As my niece grew older, her allergy became more of an issue with birthday parties, school dinners and social occasions.  My sister was incredibly thoughtful and supportive. She would always make little cupcakes and food for her to take to such occasions, so she did not feel left out or different. My sister also baked and froze cupcakes, for the school dinner ladies. When other children were offered pudding, Grace had her own pudding so she did not miss out. It was sad at times and challenging for both my niece and my sister.

Over time, peoples perceptions and understanding of food changed. Friends were amazing, they would have gluten free foods at birthday parties, play dates and social functions. It was so sweet seeing my nieces face light up and hearing they had gluten free food she could eat. When you are 5, this is a big deal! This is the reason why you see so many gluten and wheat free recipes on my website... Although my sister and her family no longer live in London, it always brings a big smile to my face and a feeling of excitement to be able to share a recipe I know they will enjoy.