Hello fellow cake lovers!

Welcome to my blog!  I’m Melanie, and I make cakes.  Quite a lot of cakes, actually, as well as other nice things to eat.  While the cooking and baking have been going on for quite some time, I’ve not previously blogged about them, but that’s changing now.  While my family and friends love eating the results, they are – probably sensibly – less passionate about discussing such things.

And I’ll admit I’m on a bit of a mission.  Having been told by the docs I would have to stick to a gluten-free diet for the rest of my life, I quickly discovered that this would mean accepting some pretty poor substitute products if I wanted to eat the same kind of things I did before.  This was worrying, because I love my food.  I love textures and flavours and the amazing smells a little time and care can produce, and I wasn’t keen to compromise.  How hard could it be to reproduce the things I loved without including gluten in the process?

So began the journey.  I’ve met a few other coeliacs and people with a range of food intolerances since I started experimenting.  I’ve also found that most people assume that anything calling itself ‘free-from’ or ‘gluten-free’ will be sub-standard and less worth eating than its wheat, rye or barley-stuffed counterpart.  Fortunately, I’ve also surprised a lot of them by giving them a cake, letting them express their enjoyment, and then revealing that it was gluten-free.

I want to prove that gluten-free can be as delicious as ‘normal’ food.  I don’t think it’s acceptable for companies to set lower standards of flavour and texture for people with food intolerance than they do for those without.  It’s not good enough if customers say that a product is ‘not bad for something gluten-free’.  It’s either good or it isn’t.

I shall get off my soapbox now.  For those who’ve made it this far, thanks for reading – I hope to get to know a few of you as time goes on 🙂


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