Why people choose our cakes

why people choose our dairy, wheat and gluten free cakes

It’s not just because our cakes are so delicious, and we have the awards to prove it or that they are baked in a dairy, wheat and gluten free kitchen and that they have tested 20ppm or less, these are of course fairly significant reasons but people also buy our cakes because they know the ingredients we use have all been chosen with care and are of the best quality. 

We use special blends of naturally gluten free plain and self raising flours.

Our dairy free sunflower alternative to butter is free of GM ingredients, hydrogenated oils, artificial additives, emulsifiers, soya and gluten and most importantly has 70% less saturated fat than butter.

All our eggs are local, organic and free range and all have been vaccinated for Salmonella.

We use a variety of sugars in our cakes; some are used for their depth of flavour and some for their elemental qualities but all are unrefined and retain trace nutrients such as phosphorous, iron, calcium, magnesium and potassium.

All our award winning brownies are lovingly made with my favourite ingredient, dairy free dark chocolate whilst our Double Choc Brownies contain chunks of dairy free milk chocolate.

And whilst it goes without saying that we pride ourselves on the taste and flavour of our cakes we are also extremely proud of our beautiful and meticulous packaging which make our cakes the perfect choice for sending as gifts for birthdays, anniversaries, thank yous or even sorries. We offer free delivery in mainland uk but if you require a guaranteed next day courier delivery please see our order and delivery page for cost details. 

If you have any questions or queries we would love to hear from you so give us a call on 07890 897213

Why no wheat, gluten or dairy?

There are numerous reasons why you may wish to eliminate wheat, gluten or dairy from your diet but disease, allergy, intolerance and lifestyle are the most common ones. Wheat is considered a wholesome and nutritious food and is used in a wide range of food manufacture, however it is now included in the top 8 food allergens that people can become allergic to whilst lactose intolerance affects more than half the world population. Health problems related to wheat normally fall into three areas, wheat allergy, wheat intolerance and gluten intolerance whilst problems with milk can be more controversial. I have listed below information on all these groups with links to more detailed and comprehensive information. It is very important that anyone considering implementing a wheat, gluten or dairy free diet because they feel unwell should take professional medical advice as symptoms can also be indicative of other medical conditions.  

Wheat Allergy is an abnormal immune system reaction to one or more enzymes found in wheat and has a sudden onset of symptoms which can include, asthma, rashes, hives, vomiting as well as the life threatening reaction call anaphylaxis. Skin-prick testing which is available at NHS allergy clinics is a reliable method of diagnosis. For further information see www.nhs.uk/conditions/food-allergy

Wheat Intolerance does not involve an immune response and is not entirely understood, however it is one of a handful of common food intolerances. Most of us eat wheat so often our bodies adapt and we only experience mild forms of the symptoms such as bloated stomach, joint pains, tiredness, runny noses, eczema and diarrhoea. Because the symptoms of wheat intolerance are varied and usually have a delayed onset they are difficult for doctors to diagnose. Removing wheat from your diet can lead to rapid improvements in health and wellbeing. For further information see www.ei-resource.org or https://www.nhs.uk/live-well/eat-well/should-you-cut-out-bread-to-stop-bloating/

Gluten Intolerance or more commonly known as coeliac disease is an inflammatory condition of the small intestines caused by eating gluten. Gluten is a protein composite found in foods processed from wheat, rye, barley and oats. The type of reaction it causes is different to a food allergy, it doesn’t cause anaphylaxis. Gluten damages the small intestines stopping the body from absorbing nutrients which can lead to diarrhoea, weight loss and possible malnutrition. Blood tests can be used to diagnose the disease but the only way to be certain is to do a biopsy of the small intestine. For further information see www.coeliac.org.uk, www.nhs.uk/conditions/coeliac-disease

Lactose Intolerance is defined as the inability to completely break down lactose due to lack of or reduced production of lactase enzyme by the small intestines.  Lactose is a natural sugar which appears in milk and therefore in milk products like butter and cheese. Lactose Intolerance is the most common genetic disorder affecting more than half the world population. For further information see   www.nhs.uk/conditions/lactose-intolerance   www.lactose.co.uk  www.foodreactions.org

Milk Allergy two out of a hundred infants under one suffer from cow’s milk allergy making it the most common food allergy of childhood. Symptoms are frequent vomiting and diarrhoea and in nearly 50% of cases children will also have skin rashes of some type.  A small number of children have an anaphylactic reaction to milk which tends to be lifelong. The major allergens in milk are the caseins and the whey protein b – lactoglobulin. The proteins from cow’s milk are very similar to those from goats and sheep and can cause similar reactions so they cannot be used as a cow’s milk substitute. For further information see https://lactose.co.uk  www.foodreactions.org

Cancer The link between the consumption of dairy products and cancer is a controversial oneIt is thought, if current trends continue, that by 2020 cancer will affect one in three people at some point in their life, although rates differ greatly for different types of cancer and in different parts of the world. The rates of reproductive cancers such as breast cancer and prostate cancers have risen markedly in the West. A woman’s lifetime risk of developing breast cancer is now 1 in 8 and prostate cancer shows similar trends. So why eliminate dairy? Dairy products contain certain hormones for example oestrogen and prolactin as well as growth factors. These growth factors are designed to keep young cattle developing once out of their mothers womb. One of these growth factors IGF-1 has been strongly implicated in both breast and prostate cancer by many researchers although as yet there is no conclusive evidence. When I was diagnosed with breast cancer in 2004 I comprehensively researched the link between cancer and the consumption of dairy products available at that time and chose to eliminate them from my diet, it was a personal decision and one that I continue to this day.  For further information see https://www.cancernetwork.com/view/high-intake-dairy-milk-associated-greater-risk-breast-cancer  https://theconversation.com/breast-cancer-is-milk-a-risk-factor-155253

Autism is a bio neurological disorder which is first observed in early childhood and is characterised by a limited ability to communicate or relate with others, an abnormal level of self absorption and a disinclination to socialise. Whilst these symptoms are also shared with conditions such as AHAD, dyslexia and dyspraxia with autism there are other symptoms present such as compulsive/obsessive behaviour, fears and anxieties and difficulties with speech. There is much discussion as to whether autism is inherited or is caused by diet, but many people have found by excluding dairy products which include casein and wheat and gluten from the diet the condition can be significantly improved. When considering altering the diet of a baby or child it is important to seek advice from a nutritional therapist. For further information see www.autism.org.uk  www.foodforthebrain.org

Acne is a chronic skin condition caused when excess oil is trapped by a hair follicle, resulting in painful spots that come out on the face, neck, back and shoulders. Why would dairy products contribute to acne? A number of studies have concluded that it is the hormones found in dairy products especially milk that cause the problem. Milk contains androgen hormones which have long been associated with acne as well as IGF-1 a growth factor that is at its peak during adolescence. Whilst there is no hard scientific evidence to prove dairy products cause acne more and more dermatologists are having success with acne patients when they remove dairy from their diets. For further information see www.foodsmatter.com www.acne.about.com