Inspired by our recent visit to a bakery that was completely allergy and intolerance friendly and fed up with the extremely high sugar shop bought offerings, I decided to have a go at making some tasty treats of my own.
I have to add that my ten year old daughter helped me or I will never hear the end of it, but between us we had a baking fest using both gluten free self raising flour and rice flour.
The result was a collection of cakes and cookies, the majority of which were cooled and put straight in to the freezer, so I can take them out as required for my son to have as after school or lunch box treats.
The taste testers (the family) all agreed that we had done a fine job and a cup cake making friend of ours even remarked that you couldn’t tell the difference between our gluten free cupcakes and ordinary ones. I’ll take that compliment thank you very much.
From top left to bottom right we have cupcakes, chocolate brownies, lemon drizzle cake and peanut butter cookies (we don’t have any issues with peanuts, fortunately, so it was nice to be able to include this flavour).
I have to say I am extremely proud of our first attempt at gluten free and dairy free baking. I can now add these to my growing repertoire of ‘intolerance’ friendly meals that I have been experimenting with (bearing in mind I have to exclude wheat, dairy and nightshades, so I don’t have variety in my favour). If you are interested, I have started a Pinterest board to showcase my successes so far.