GLUTEN-FREE GODDESS'S PROFILE
I'm a mentor in Gluten-Free
Here For: Inspiration!
Want to Learn How: About different cuisines - especially asian
Heard about BakeSpace From: My husband
Industry: Food & Beverages
My name is Naava and I'm an Australian who has lived in London for almost 20 years and am still waiting for the weather to warm up! I have a passion for cooking in general, but what I really love is baking. My skills were put to the test when I met my husband, who is allergic to wheat. Out went all the beautiful recipes I had learned to cook on courses in Italy and Cordon Bleu lessons in London and in came wheat-free flour and the various gluten-free products you get in supermarkets and health food stores. I soon realised that cooking from special wheat-free recipes was not the answer, as they were all almost filled with the same almond-based ingredients and artificial products. Not to mention the fact that they were all so heavy that they sat like a rock in my tummy after I ate them. So, I began to experiment with more familiar contemporary recipes and taught myself how to change and substitute ingredients so that the basic recipe and therefore flavour was the same, but the ingredients which were allergens were simply not present. My cooking experiments were very successful so I indulged myself and made a batch of gluten-free cupcakes. These were so popular with my husband and various gluten free/wheat free friends who kept on requesting them for celebrations, that I decided to see if I could make this work as a business. I don't pretend to be a professional chef, but my cupcakes are made specifically to taste as good (or better) than any shop-bought item – what's more, you shouldn't be able to tell that they are gluten-free. I'm doing this not just because I love the cooking process, but because I believe everyone should have access to good quality and affordable sweets and bakery items which work with their body – even if they don't have the time to make them themselves.
MY RECIPE BOX
Member hasn't created any cookbooks yet.