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Tuesday Afternoon: 4 pm

Dear Friend,

I love baking! And I was good at it! But then my two youngest daughters were diagnosed as gluten intolerant. And I had to relearn everything I knew.

The first loaf of bread I baked could be used as a lethal weapon; it was so dry and hard. I tried toasting slices and smothering them in jam, but my kids just refused to eat it. I wanted to cry.

I was proud of my baking skills. My cakes and cupcakes always drew compliments from guests.

But now when one of my daughter's birthday parties was approaching I felt nervous. My confidence was gone. Muffins turned out dry, cakes were tasteless. So I searched the internet for ideas.

But the recipes I found called for ingredients I had never heard of, let alone knew where to find; like xantan gum, guar gum and amaranth flour.

I had three children under the age of five and I had neither the time nor the energy to search for weird ingredients, and then mix several types of flour. There had to be an easier way.

Unfortunately gluten is what gives baked goods their texture, since gluten enables the dough to rise and bind together. So gluten-free bread and muffins tend to become both heavier and with less flavour.

The trick was to find a way to achieve a moist and light texture using an all purpose gluten-free flour.

After a long process of trial and error I came up with delicious AND Easy recipes that my daughters loved. What's more, my third non-gluten intolerant daughter loved them. And all their friends loved them. And I loved baking again.

Because I found a way to increase the flavour and texture of my baked goods, using common ingredients I already had in my pantry.

What's more, these same ingredients even made my cakes more nutritious that the standard gluten free variety.

This is important since a gluten free diet is often fibre and nutrient deficient.

If you buy a loaf of gluten free bread, or gluten free muffins at the supermarket; take a look at the long list of preservatives and additives.

I didn't want to feed my daughters junk. I wanted my kids to get all the vitamins and protein they needed to stay healthy.

Guess what these common ingredients are? ( I'll let you know further down...)

Anyway after a couple of years of successful gluten free baking I had put together almost 80 recipies, that I would like to share with you:

The Easy Way to Gluten and Dairy Free Baking.

• 80 EASY recipes for CAKES, COOKIES, MUFFINS, CUPCAKES, TREATS, DESSERTS, PANCAKES and BREAD .
• Ingredients you can find at your local supermarket .
• You don't need to mix several types of flour .
• These recipes aren't second best. In fact they may even be tastier than their dairy and gluten containing equivalents.
• Since fifty percent of people with a gluten intolerance are also sensitive to dairy products, these recipes are also dairy free. But if your kids are OK with dairy products you just replace the milk and butter substitutes with the real thing.

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