Allergy Friendly Baking Recipes, Decorating Tips and More!
Jam-packed with baking and decorating tips and tricks as well as some of my favourite allergy-friendly recipes. My goal is to show you that allergy friendly baking can still taste as good as the real thing!
My name is Angela, I'm Welsh-Canadian and a mostly self-taught sugar artist and baker specializing in allergy-friendly baking and cookie decorating. I have multiple food allergies and enjoy experimenting in the kitchen and finding workarounds for family favourites that don't compromise on taste. Make sure to stop by my blog for more recipes at bakeangel.com
I also started teaching classes in 2010 and decided to pivot to making online tutorials in mid-2020 when in-person classes came to a stop. I just love to share all the knowledge that I've picked up over the years and can't wait to bake with you. I'm so happy you're here.
Great question - I've never tried a butter-honey tart but having looked at a couple of recipes, I think it would work. You could also check out my butter tart recipe and swap the maple syrup for honey. bakeangel.com/maple-butter-tarts-vegan/
No wonder the rolls were burned a bit, 220°C is way too hot! I bake my rolls at 180° or 190° at the most, and leave them in the oven around 30 min. They always come out perfectly! 😊
I am so happy to have found your channel. You've proven that -YES- we can use the mixer to macaronage! For the jello powder I so agree you're a genius! Question: are you using the cook n serve type or the instant, or does it matter? Thanks for your videos.
Thank you so much for your kind comments. I used jello powder, the type that makes jelly not pudding. I've actually never tried the two that you mentioned so I'm not sure whether they would work. You could always experiment with a small batch 😊. Hope that helps.
@Bake Angel, Q1: Where can I find/purchase these measuring tools? I love them. Q2: Where can I find/purchase the mixing bowl? Great video. Thank you so much.
Thanks for you kind comments and questions. I used medicine cups for the small measuring tools. They're so handy as they always have measurements on the side. Here's the link for the large glass mixing bowl: amzn.to/3W6YtLU. The smaller jug that I used to make the filling is available here: amzn.to/4cQQ1Gf. Hope that helps.
I don't have an exact measure as it will depend on which food colouring you use. The same principles would apply by starting off with the base colour and then adding black from there. Check out my full blog post for more details: bakeangel.com/how-to-make-black-icing-in-less-than-15-minutes/
Hi Dylan. There's no real serving size for this recipe as the honeycomb will break up in to different sized pieces. That being said, if you want to ensure there's enough, I would definitely make at least a double batch.
Fun fact: you can buy coconut in the UK and coconut ice has been made there for well over a century. It's also a popular treat in Australia, New Zealand and South Africa and is usually made at Christmas and Easter.
I am so glad I found this video, I made a GF Victoria's sponge/ sandwich cake a couple years ago and it was a bit dry. I guess baking powder can be pretty drying to gluten free recipes because of the nature of how the flours blend with the baking powder. I am going to follow this recipe and see if it can be better this time except I am going to use butter and milk. I never knew what a sandwich cake even was until recently ( I live in the US) but I love how simple, beautiful and delicious it is! Thank you so so much for posting this to show every step! Cheers! :)
I'm so happy to hear that. Being from the UK originally, I do love a good sandwich cake. I hope you enjoy this recipe. I also have a lovely coffee flavoured sandwich cake on my blog if you want to check it out bakeangel.com. Thanks for commenting and happy baking!
Thanks for your feedback. I have shared a brownie recipe on my channel using the cassava flour, if you want to check that out: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4pv_V-XmkFE.html
