Sunday, February 14th, 2010
Ingredients for the pastry:
1 x 8inch flan ring
75g dairy free margarine (I used Stork Pastry Marg – see here for alternatives).
35g caster sugar
1 medium free range egg
75g Doves Farm plain gluten free flour
75g maize flour (see resource list)
To part bake (bake blind) - 190°C | 375°F | gas mark 5 for 15 minutes.
To fully bake – bake for an extra 5 minutes.
My name is Gemma Mcfarlane. I have been cooking meals for people with special diets since leaving catering college. I became determined to offer the same choices to everyone so began researching and experimenting with different ingredients.
Many people think they have to give up their favourite foods when they discover they have a food intolerance or allergy. They are put off by bland, processed special diet cakes in supermarkets and long for good, homemade food but don't realise they can make anything better themselves.
By putting my recipes online I hope to introduce you to the joys of gluten and dairy free baking.
If you would like to make a comment visit me on Facebook.
Many cake makers are reluctant to make cakes for special diets as they don't know enough about ingredients or what people can or can't eat.
In this book I will be offering advice about diets, cross contamination, wheat and gluten free, dairy free, egg free and vegan cake recipes and tips / techniques for decorating celebration cakes.
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