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So, it's gluten free - Big Deal!


Some of you, due to geographical reasons only, will never get to taste any glutenfreek goods.  My heart goes out to you.  Some of you flatly refuse to try.  I completely understand this reluctance.

Past experiences have taught you that gluten free cakes are tasteless, dry, and have a pasty mouthfeel.  Due to their lack of flavour they are loaded with refined sugars to trick your palate into thinking, "This is yummy cake".

The Big Deal with glutenfreek is in the amazing ingredients.  You've heard every celebrity chef say it, and I can only concur -  You need fresh, high quality ingredients to make amazing food.  Most, if not all, of the commercially available gluten free cakes (the ones in most cafes) are made with gluten free flours (soy, rice, corn etc), refined white sugar, cage eggs, artificial colours and flavours, and preservatives.  They are made to look appealing, be as cheap as possible to produce, and have a long shelf life.  They don't even really need to be refrigerated. Why?  Because the ingredients are so highly processed, there is nothing 'alive' left in them.  

Imagine replacing those cheap and nasty ingredients with insecticide-free almonds that are milled fresh for each cake, local Noosa Hinterland unheated (raw) honey, free range eggs, organic or spray free fruit and vegetables, and other organic ingredients like raw cacao, shredded coconut, coconut oil, dried fruit etc.  Can you imagine the taste?

This is the Big Deal with glutenfreek.  These beautiful ingredients combined result in treats that truly are freeking delicious.

I like cake.  Sorry, that's not accurate; I LOVE CAKE.  I always have, and probably always will.  Just as "Life is too short to drink bad wine" I believe that "Life is way too short to eat bad cake".  So, I guess it was in my stars that I would one day create cakes that taste this good. The bonus is that rather than the usual guilt associated from eating cake, these ones leave me feeling satisfied and well nourished. Often a glutenfreek cake is the healthiest (and tastiest) thing I'll eat all day. There is only one downside; the cost of the ingredients.  Even buying at wholesale price is expensive.  I could use cheaper ingredients, of course, but I know how I want my cakes to taste…and that's what it's all about.


2 comments


  • Almasa Whitelaw

    Agreed! It’s quality that costs $, and it’s only once you make the connection that it’s realised. Unfortunately, most people focus on $ over health and the connection is only made once it’s too late to take those ‘preventative’ measures they hear so often. PS: still remembering how good your cakes taste :)


  • Connie Alifano

    After tasting the biscuits and cakes I must say that, although I am not gluten intolerant, I love eating them because they taste so good.


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