ABOUT KAY
Based in Dawlish, Devon, Kay is an expert in baking for those with food intolerances as she herself cannot eat wheat. Being a lover of afternoon tea and cakes she started to experiment with recipes and now produces a wide range of delicious cakes which appeal to everybody, with or without food sensitivities.
Previous experience as a nutritional therapist had shown her how much better a lot of people felt when they reduced or excluded wheat and/or gluten from their diets. Generally energy levels increased, digestion improved, abdominal bloating reduced and there was a greater sense of general well-being. All from simply avoiding a very common ingredient in our food.
ABOUT OUR CAKES
- All of our cakes are made using naturally gluten-free, wheat-free flours such as rice, potato, and polenta (maize meal).
- Taste of the West Silver Award Winner 2008 ,2009 and 2010
- All the cakes are gluten-free and wheat-free, some are also dairy-free
- All the cakes are handmade in small batches
- Only local Devon free-range eggs are used
- No hydrogenated fats are used
- Regular, random gluten tests are carried out
- Ingredients are sourced locally wherever possible
- All the cakes can be frozen
ABOUT WHEAT AND GLUTEN
- Gluten is a protein that is found in wheat, barley, rye and oats
- Modern strains of wheat contain a higher gluten content than that of pre-1950's strains resulting in it becoming harder to digest
- An allergy to gluten is called Coeliac disease. It is estimated by the Coeliac society that as many as 1 in every 100 in the UK are undiagnosed with this condition.
- A food allergy is generally more serious than a food intolerance, as it involves a reaction with the body's immune system.
- If you want more info on gluten and Coeliac disease, such as symptoms and how to manage the condition, then contact the Coeliac Society www.coeliac.org.uk.