Nigella makes Gluten-free sexy
[youtube]http://www.youtube.com/watch?v=qnyy6ahFw3w[/youtube]
Allergy facts
Coeliac Disease is basically intolerance to Gluten, the thickening agent which gives dough its elasticity. Gluten is found in wheat, barley and other grains, and intolerance is quite common with 1 in 100 people suffering the symptoms. Coeliac Disease can often be mistaken for IBS, the usual diagnosis is a Gluten free diet.
Chat with owner Jo
When did your light bulb moment come? When I used to go out and get really frustrated that I couldn’t eat cake! I’d ask the café staff ‘is this Gluten free’ and I’d just get a blank look back.
What’s your favourite cake? My favourite is the stuffed cupcake – we make a Victoria sponge one filled with strawberry jam and topped with a traditional butter cream with a cherry on top. As well as the taste I love to see people’s reaction to this cake when they discover the jam inside!
How did you come up with an alternative for Gluten? Well it took me some time! I use a blend of various flours that do not contain Gluten; rice flour, tapioca flour, maize & buckwheat.
A new bakery makes eating cake an option for allergy sufferers in Cardiff. The Allergy Free Bakery (AFB) allows those with food intolerances the chance to indulge in their favourite sweet treats. From today their range of Gluten free cakes, biscuits, pastries and loaves will be available at Ten MaryPort in Roath.
Owner, Jo Vincent, came up with the idea earlier this year after becoming frustrated with the quality of produce available in supermarkets. Up until now the AFB had been available on-line but Jo hopes that by taking up residence in Roath people will see that Gluten-free doesn’t mean taste-free.
“I wanted to create an affordable brand that people could identify with and have confidence to eat because it’s entirely gluten free.”
Nigella makes Gluten-free sexy
[youtube]http://www.youtube.com/watch?v=qnyy6ahFw3w[/youtube]
Allergy facts
Coeliac Disease is basically intolerance to Gluten, the thickening agent which gives dough its elasticity. Gluten is found in wheat, barley and other grains, and intolerance is quite common with 1 in 100 people suffering the symptoms. Coeliac Disease can often be mistaken for IBS, the usual diagnosis is a Gluten free diet.
Chat with owner Jo
When did your light bulb moment come? When I used to go out and get really frustrated that I couldn’t eat cake! I’d ask the café staff ‘is this Gluten free’ and I’d just get a blank look back.
What’s your favourite cake? My favourite is the stuffed cupcake – we make a Victoria sponge one filled with strawberry jam and topped with a traditional butter cream with a cherry on top. As well as the taste I love to see people’s reaction to this cake when they discover the jam inside!
How did you come up with an alternative for Gluten? Well it took me some time! I use a blend of various flours that do not contain Gluten; rice flour, tapioca flour, maize & buckwheat.