About me. I’m Caz, I bake great tasting, simple; cakes, breads and pies with organic and seasonal ingredients. Nothing too fancy on the eyes, if there’s frosting it’s plonked on top. But the texture and taste hits the spot.
Everything just happens to be gluten-free, vegan and without any refined sugars.
I say “just happens” but it is not by accident. When I started there weren’t a ton of GF/V recipes online and most cakes were still made with cane sugar.
But the customers at the shop I was working at, wanted both gluten-free and vegan. Suppliers at the time that baked one or the other told me it was impossible to do both.
I wanted to find out if that were true.
I gave myself one week, and I baked a brownie every day for a week before work.
Taking a “normal” recipe, a GF recipe and a vegan one, I played with the ratios. Worked out what function each ingredient was doing and how the different methods changed those ingredients.
I made a LOT of really, lets say “interesting” cakes and on the last day of the challenge I closed the oven door on the brownie and immediately, knew what I should do to fix it. I didn’t wait for the results, I made another one.
And so it began, I’ve tweaked the recipe a little since, five grams more here, 3 grams more there, but I reckon it should be settled now and besides I’ve got breads and pastries to try and perfect now.