A few tips from our many mistakes.
Would you like to know the secret in making great allergy free cakes?
When we first found out that Archie, our now 4 year old son, had serious multiple food allergies we would have given anything for what we know now about allergy free baking. But like so many things in life, you learn by mistakes and having the resolve to keep trying and trying. So from all our experimentation – and mistakes – here’s what we think is the most important aspect to get right in your allergy free baking.
It’s the flour. You really need a quality gluten free flour. It does make all the difference.
And as you already know we reckon you should make your own.
Hopefully you’ve already downloaded our gluten free flour recipes and at least considered making it. You can get it by signing up to our mailing list in the sidebar if you have not already done so.
The following things will also make your allergy free baking better. We will write about these in the following weeks.
- Using the right egg replacer. And there’s lots of alternatives, thankfully.
- Having a good dairy supplement. Again lots of choices now.
- A quality oil that does not overpower the flavours.
- And yes resolve. Being willing to experiment until you get it right.
Thanks for joining us, we really do appreciate your camaraderie in allergy friendly baking.