Kay has been producing gluten-free products from her kitchen in Dawlish, Devon for the past 8 years. Kay herself cannot eat wheat so is therefore an expert in baking for those with food intolerances. Kay is a self-professed lover of afternoon tea and cakes so she started to experiment with recipes and now produces a wide range of delicious cakes and yummy savouries (selling over 12,000 a year). Kays gluten-free products are so tasty that they appeal to everybody, with or without food intolerances/ allergies.
Kay trained over 17 years ago to be a nutritional therapist. Through her experience with working with people with food intolerances / allergies she realised how much better a lot of people felt when they reduced or excluded wheat and/or gluten from their diets. Benefits of wheat / gluten removal includes increased energy levels, improved digestion, reduced abdominal bloating and a greater sense of general well-being; all this from simply avoiding or reducing a very common ingredient in our food, and a very common ingredient in our baked goods, hence Kays Gluten-Free Bakery was born!
Having been asked many times for baking tips and gluten-free recipes we decided to run some baking skills workshops.
This is a fun, relaxed, yet informative way to learn some new skills, with the emphasis on quick, easy, flexible recipes which can be reproduced at home with ingredients found in your local supermarket or health store. It’s amazing what you can bake and learn in just a couple of hours and you get to take home a selection of yummy hand made goodies too.
Please contact us for details of courses.
• 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
• Coeliac disease is an autoimmune condition triggered by the presence of gluten in the diet. However, not everyone with a wheat intolerance is Coeliac but can still suffer from wheat and gluten consumption.
• If you want more information on gluten and Coeliac disease, such as symptoms and how to manage the condition, then contact the Coeliac Society