Ingredients and Allergens
Please note: while I work hard to prevent cross-contamination, I am NOT a nut-free facility.
My home-based bakery and kitchen are gluten-free, wheat-free, dairy-free, soy-free, peanut-free, sesame-free as well as shellfish-free and fish-free due to my own allergies and 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.
What about vegan? Apart from eggs, the only other ingredients that are not vegan are honey (used in just a few items) and the gelatin in marshmallows. I do not use any dairy products and no other animal products in my baking (lard, bacon, tallow, etc). I was vegan for a number of years so I am familiar with the lifestyle and way of eating.
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.
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 organic sunflower oil or 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 milks of choice are Oatly Full Fat Milk (Water, Oats, Low Erucic Acid Rapeseed Oil. Contains 2% or Less of: Dipotassium Phosphate, Calcium Carbonate, Tricalcium Phosphate, Sea Salt, Dicalcium Phosphate, DHA Algal Oil, Sodium Ascorbate (Antioxidant), Tocopherols (Antioxidant), Riboflavin, Vitamin A, Vitamin D2, Vitamin B12) and HEB Organic Almond Milk (Filtered Water, Organic Almonds, Sea Salt, Tricalcium Phosphate, Gellan Gum, Organic Locust Bean Gum, Vitamin A Palmitate, Ergocalciferol (Vitamin D2), Dl-Alpha-Tocopherol Acetate (Vitamin E), Cyanocobalamin (Vitamin B12)). 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 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
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, powdered sugar, and coconut sugar as well as honey, maple syrup, and agave syrup. Organic powdered sugar (Cane Sugar, Tapioca Starch) is available in custom orders for an additional fee.
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.