Other than using regular baking flour, we on order bake all cake flavors using gluten free flours, like brown and white rice, oats, cassava, sorghurm, millet, corn starch. Cell: 0721 948164/ 0739 909938
Email: [email protected]
Mission
Creating custom made cakes and pastries with the customer needs and healthy twist at
heart as they mark life’s milestones. Vision
To be the preferred glute
n free one stop bakes alternative in collaboration with the
customers, as we seek to satisfy their sweet and healthy needs. Motto: Healthy but amazingly tasty
Why gluten Free flours as opposed to wheat flour that has gluten (binder)? The main reason sweettoth delics advocates for the gluten free products is the
combination of nutrients involved in the flours and binders used that we may not
naturally eat when singly offered. During our baking escapades, we have found these
flours most preferred. Rice, (white and Brown), oat, and cassava. These include protein
and starch. However way include any other gluten free flour at a customer’s request. We also use apple sauce as well as apple cider vinegar that helps in keeping the
products moist. Some of the binders we use are as below:
Xanthan gum
This is a common food additive that you find in everything from sauces and dressings
to ice cream and yogurt and, of course, gluten-free baked goods. In most cases, it’s used
as a thickening agent, or as a stabilizer to prevent separation of ingredients (like
yogurt). Without getting too scientific, xanthan gum is produced through the fermentation of
sucrose, glucose, and lactose. After the fermentation period, the resulting moist residue
is dried, and then ground into a fine powder. When mixed with liquid, this powder
becomes viscous and almost turns gel-like. We rely on xanthan gum to provide
elasticity and stickiness in our dough and batters. Since we don’t have gluten present,
we need something that acts as the binding agent for the flour, helps hold onto some
moisture, and helps give the baked good some structure. (Source: http://www.kingarthurflour.com)
Some of its health benefits include:
Xanthan gum is used for lowering blood sugar and total cholesterol in people
with diabetes. It is also used as a laxative. Xanthan gum is sometimes used as a saliva substitute in people with dry
mouth(Sjogren's syndrome). In addition to these few studies, some Internet sources claim that xanthan gum is
good for the skin and hair. Psyllium husk
Also known as isobgol or ispaghula, psyllium is a native Indian plant rich in soluble
fibre (plus some insoluble fibre) that when combined with water or fluid forms a gel. It
is naturally gluten free so safe for people with coeliac disease to eat and is useful for
gluten-free baking. There is a good level of evidence for 7-10g psyllium to reduce total cholesterol and LDL
cholesterol (bad cholesterol) by approximately 7% in people with normal and high
cholesterol levels with little impact on HDL cholesterol (good cholesterol). It’s often sold as COLON CLEANSER. ( Source: http://dietitianwithoutborders.com et al)
Chia and Flax seeds
We also like ground Chia and Flax seeds in place of xanthan gum sometimes. In fact,
sometimes we grind up chia seeds and flaxseeds, combine them with psyllium husks in
a jar, and pinch in a bit of this combination when we bake. These seeds are high in fibre that aid in digestion and due to the high fibre this also aids
in weight loss gradually. They are high in anti oxidants, high quality protein. High in
Omega-3 fatty acids. Flaxseeds contains lignans, which are chemical compounds that
carry antioxidants and enzymes that have many benefits. Flax is also a good source of a
type of soluble fiber that helps maintain ideal cholesterol levels. It provides Omega-6
fatty acids and many essential minerals. Specifically, Chia Seeds May Improve Certain
Blood Markers, Which Should Lower The Risk of Heart Disease and Type 2 Diabetes
among many other benefits. (Source: https://authoritynutrition.com et al)
Chia seeds are tiny black seeds from the plant Salvia Hispanica, which is related to the
mint. This plant grows natively in South America.
