Q: Do you deliver to another state?
A: All baked goods are perishable, we pack them very well to endure handling during shipping, please email me to check with the exact shipping cost to your zip code especially you have more than 1 item in your cart. Ordering online and pay with paypal is available now, we only ship on tuesday and wednesday to avoid weekend sit at a warehouse somewhere, please give us a day or 2 notice so we could prepare your order fresh for you. For customers living in Palm Beach County and Broward County, we have a delivery company to take care of your order, their delivery cost is pretty reasonable, better than we pay gas money ourselves plus you get the freshly baked gluten free bread or any baked goods fresh on the day you place your order.
Q: My son's or daughter's birthday is coming up, can you bake a gluten free cake for them? What about wedding's or Bar Mitzvah's?
A: Yes! Of course, email me with your idea, you can select a wide range of themes, as well as cake base, filling and frosting. Such as a chocolate cake base with coconut pecan filling and chocolate fudge frosting. This is a custom option, you can choose whatever combination. We also have dairy free, vegan and paleo option in making custom cakes.
Q: How long have you been baking gluten free?
A: My husband started to react to gluten badly 14 years ago, that was the time I started baking and cooking everything gluten free, corn free. I follow this diet too, even though I do not have allergies, I have an autoimmune thyroid disorder which was suggested to avoid gluten, and I don't miss gluten-filled baked goods when I can make these delicious versions.
Q: Are there any nutritional value in your gluten free baked goods?
A: Yes! It's whole grain, no trans fat, I use all natural and wholesome ingredients. For example, the millet flour I used is high in iron, zinc, magnesium, manganese, Vitamin B, Calcium and phosphorous. The Sorghum Flour I use is high in protein, fiber, Vitamin B, Calcium, Potassium and phosphorous. You can google the nutritional value of my ingredients.
Q: If gluten free flours are that good, why not use all gluten free flour, Doesn't that mean that wheat flour won't exist anymore?
A: I wish, that would be wonderful for people who are allergic to wheat, celiac and gluten-intolerance. The problem is money! Cost of 1 lb of AP (All-Purpose) wheat flour is approximately $0.20 in wholesale price; the cost of my gluten free flour ordered from Bob's Red Mill in Oregon cost about $2.80/lb with shipping. Plus cost on labor in mixing them for bread use / cake use / cookie use.
Q: Most gluten free baked goods taste way too sweet, how's yours?
A: A common trick in gluten free baking is to use the maximum amount of sugar per lb of flour volume, to mask the flavor of some gluten free flour.
Nowaday all commercial bakers are trying to make high-ratio cake meaning using the maximum amount of sugar per lb of flour, to make things sweeter and sweeter, to slowly poison our younger generation's palate....
My personal opinion is less sugar the better. It's nice to have cake taste sweet but it's not nice to make it so sweet that you can't taste the other elements except sugar. I can no longer eat commercial baked goods from Publix or Costco. If I have to weight their products' sweetness and 10 is highest, theirs are 15!
Q: What is your favorite gluten free flour?
A: My favorite is Sorghum Flour, 3rd largest grain grown in United States, high in protein, fiber, B Vitamin and a lot of good stuff! It has a slight sweet aftertaste to it. I can safely cut down the sugar level without sacrificing sweetness in my gluten free baked goods. My next favorite is Millet Flour. I used to eat millet in a porridge form when I was a little girl, it is loaded with nutrients and has a nice fragrance. It also creates beautiful crumb when used in making gluten free bread.
If you are allergic to egg, then use 2 Tablespoons of flaxseed meal mixed with 1/4 Cup warm water less with 2 TBS, let it stand for 10 minutes and it should gel up, use it to replace 1 egg in the recipe. Plus flaxseed is high in omega-3, better than any commercial egg-replacer in nutritional value.
Q: Why don't you make more gluten free, dairy free, egg free and sugar-free baked goods?
A: I have been trying very hard to avoid aspartame, an artificial sweetener; I have used Stevia many times in my gluten free baked goods including cookies and cake. However, they all impart an after-taste to it, and the powder version of "Stevia in the Raw" actually suggested to use it along with sugar, not by itself.
Because in traditional baking, sugar is not just a sweetener, it does other job such as aeration in the dough, help in leavening; without gluten the dough is already very tough to handle, not using sugar is possible but it may alter its final taste and texture, we would continue to bring more choices available.
For now we have a Vegan coconut cream scones, Mexican Wedding Cookie, Coconut Cream Pie, that are sugar free made with Erythritol; Lemon Curd Blueberry Tart, Coconut Almond Macaroon, Paleo bread & Vegan Brownie that are slightly sweetened with Organic Agave Nectar.
Hope the above information could help you, should you have any other questions, please email me at [email protected]