|A glass of milk|
Baking this weekend for a gluten and casein allergy sufferer. I have been baking gluten free cupcakes for a while now but this will be my first attempt at a layer cake. What's the big deal right? Well, the deal is, I'm afraid that the cake will crumble while assembling or after. So I'm trying to work out the best way to go about it. While I'm processing that in some corner of my mind, I'm checking out this casein thing. With a lot of help from the internet, this is what I gathered in a nutshell.......I think I'm beginning to sound archaic. Must be the early hour. It's just after 5am here, so a little hard to sound hip at this hour. Again an age thing.
Casein is a milk protein and it's found in a whole lot of stuff including some supposedly non-dairy spreads - how scary is that? Whey is the other culprit for dairy allergy suffers. So we have to read the list of ingredients very carefully to make sure that there is nothing toxic hidden under fancy words on the list. Stuff like lactalbumin, which is albumin found in whey, is a no-no! See, this is really hard work. In fact, it scares me so much, that I make sure I recognize everything I read on the back of a package. And fewer the number of ingredients, the better as its less processed and closer to the real deal.
|Gluten free Vegan Chocolate Fudge Cake|
Here is the egg free, dairy (casein) free, gluten free chocolate fudge layer cake I baked this weekend. I will follow up with the recipe really soon. Cheers!
|A slice from the above cake|