Ingredients and Allergens

My home-based bakery is gluten-free, wheat-free, dairy-free, soy-free, peanut-free and my kitchen is also shellfish-free, fish-free, and sesame-free. As a reminder, I am myself allergic to gluten, wheat, dairy, and soy (and fish, shellfish, sesame, and the list goes on and on) as well as having celiac disease.

I am able to accommodate most any allergy whether it be nuts, eggs, cinnamon, watermelon (I'm actually anaphylactic to melon), coffee, or basically anything else one can think of. Some items may be more difficult to create if there are numerous allergies requiring removal of multiple staple ingredients. I will notify you in advance and we can work through that. Note that coconut/palm allergies are not possible for me to work around for most items as the vegan butter I use contains coconut oil and that is a staple ingredient along with organic palm shortening in my buttercream and other frosting recipes.

Safety and attention to detail are my top priorities. I am fastidious in keeping allergens separate, my kitchen clean, and shoving anything and everything into sealed containers or zipper bags. In addition, I put everything on the label so you know before eating exactly what is in the item in question.

If you have any questions or concerns about allergies and my baking processes, cross-contamination, or anything else - drop me a note. I will answer you as quickly as possible.

photo of baking ingredients including flour, eggs, butter, sugar

Learn about the ingredients I use for my gluten, wheat, soy, dairy, peanut, and sesame free baking.

FLOURS

I use King Arthur Measure for Measure flour for the majority of my baking. This is made in a dedicated gf facility and is both dairy and soy free.

King Arthur Flour: (Rice Flour, Whole Grain Brown Rice Flour, Sorghum Flour, Tapioca Starch, Potato Starch, Cellulose, Vitamin And Mineral Blend [Calcium Carbonate, Niacinamide (Vitamin B3), Reduced Iron, Thiamin Hydrochloride (Vitamin B1), Riboflavin (Vitamin B2)], Xanthan Gum, Cellulose Gum)

For items like some breads, sourdough pizza crust, focaccia, rolls, and etc - I use my own blend. She Loves Cake GF flour blend: (Potato Starch, Tapioca Starch, White Rice Flour, Brown Rice Flour, Sorghum Flour, Xanthan Gum.)

OILS AND "BUTTERS"

I primarily use canola oil and organic Palm Shortening as well as Violife Plant Butter.

Violife: (Plant-Based Oil Blend from Coconut, Sunflower and Canola Oils, Water, Salt, Sunflower Lecithin, Faba Bean Protein, Citric Acid, Natural Flavor, Glucose, Beta Carotene (Color))

MILK AND "CREAM"

My milk of choice is Silk Almond Milk (Filtered Water, Almonds, contains 2 or less of: Vitamin and Mineral Blend (Calcium Carbonate; Vitamin E Acetate; Vitamin A Palmitate; Vitamin D2); Sea Salt; Gellan Gum; Ascorbic Acid (Vitamin C to protect freshness); Natural Flavor). I can also use Califia Farms Organic Almond Milk (Water, Almonds, Salt) in custom orders for an additional fee.

For cream based items, my choice is Silk Dairy-Free Heavy Whipping Cream Alternative: (Filtered Water. Coconut Oil. Sunflower Oil, Faba Bean Protein, Guar Gum, Sunflower Lecithin, Natural Flavors), Country Crock Plant Cream: (Plant Milk (Water, Lentil Protein), Plant-Based Oil Blend from Coconut and Canola Oils, Sugar, Modified Corn Starch, Sucrose Esters of Fatty Acid, Natural Flavor, Mono & Di-glycerides, Salt, Guar Gum, Sunflower Lecithin, Locust Bean Gum, Beta-Carotene (Color)), or Califia Farms Heavy Whip Substitute: (Water, Coconut Oil, Sunflower Oil, Fava Bean Protein Isolate, Acacia, Natural Flavor, Xanthan Gum, Gellan Gum).

I also use almond creamers by companies like Califia Farms and others.

Sometimes a recipe calls for sweetened condensed milk. I will either use coconut version of this or make my own with almond milk.

SUGARS

I use pure cane sugar (non-GMO, vegan, unrefined), brown sugar, and coconut sugar as well as honey, maple syrup, and agave syrup.

CHOCOLATE CHIPS, ETC

HEB Organics 55% Semi-Sweet Chocolate Chips are my go-to for basic chocolate chips. (Organic Cane Sugar, Organic Chocolate Liquor, Organic Cocoa Butter.) When I need mini chips or white chocolate, I reach for Enjoy Life chips.

Enjoy Life Mini Chips: (Cane Sugar, Unsweetened Chocolate, Cocoa Butter.)

Enjoy Life White Chocolate Chips: (Cane Sugar, Palm Kernel Oil, Brown Rice Syrup Solids, Sunflower Lecithin (An Emulsifier), Vanilla Extract.)

EGGS

If I am not using eggs, I work with cornstarch and water as a primary replacement OR I skip using them at all. I am not a fan of the egg-replacers and find they just don't work well for me.

SPICES

Being Norwegian, cardamom is one of my heavy hitters and is used anytime I use cinnamon. You'll also find ginger, nutmeg, and cloves.

COLORANTS

I am not a fan of dyes so I purchase dye-free sprinkles that are colored with plants and other natural colorants. The "natural" food coloring is hit and miss so I lean towards using standard dyes if cakes or frostings require coloring. I can also use strawberry powder, raspberry powder, or cocoa powder to flavor and color baked goods and frostings.

I can use standard gluten/soy/dairy-free sprinkles if dyes are not an issue for you.