I started baking gluten-free, vegan and sugar free when I met a wonderful woman who had not had pizza in four years (the horror) because she had Siliac's Disease. So, I figured out how to make gluten-free pizza crust for her. The recipes I found out there for gluten intolerance were pretty much gross and used alot of expensive, specialty ingredients. After all I'm half Italian and half Jewish and
I have some great recipes that have been handed down to me. I started experimenting with my recipes. It took quite a few tries and some unpleasant taste testing, but, I have come up with some really good stuff! I mostly use Garbanzo Bean Flour-it has the most similar texture as wheat and it contains a great deal of protein. Not using wheat flours has, also, given me the opportunity to make appropriate items for Passover. Vegan has been more difficult, but I have developed some very successful recipes. I still make all my traditional stuff (the best chocolate chip cookies you will ever have!) and I am able to accommodate dietary requests. I started doing wedding cakes because I had so many friends that were getting married and had very thin budgets to work with. I taught myself how to decorate and I do ALOT of wedding cakes. Yes, I have made a wheat free, sugar free wedding cake that was fabulous! It was a 3-tier lemon sponge cake filled and topped with fresh strawberry chutney and decorated with fresh red roses. I still enjoy baking bread! My 8 yr old stepson and I make Challah once a month for Tot Shabbat at our temple. I'm always trying new things, so, if anyone has any special requests I'm game!