In recent years we have been hearing more and more about the
idea of gluten free diet, and gluten free foods are becoming more readily
available in shops, restaurants and cafes. This week’s blog looks at what ‘gluten
free’ actually means, and how it is becoming easier to avoid gluten containing
foods.
The first question that many people ask on the subject is “What
is gluten?” The answer is that it is a protein found in wheat, barley and rye;
if you have ever watched the Great British Bake Off you’ll know that gluten is
what gives dough its elasticity! Gluten is found in many of the food products
we eat every day: bread, cake, pasta, biscuits and even beer.
Most people can eat gluten with no problems. However, 1 in
100 people in Britain are intolerant to gluten – this means that when they eat
gluten, their bodies react badly and their immune system attacks and damages
the lining of their small intestine. This is known as
Coeliac disease.
The symptoms of the disease vary from person to person:
while some sufferers have mild symptoms, others can experience bloating,
diarrhoea, nausea, wind, constipation, tiredness, headaches, mouth ulcers,
sudden weight loss, hair loss, anaemia and osteoporosis.
Sadly, at the moment there is no way to cure Coeliac
disease. However there is a very simple way to treat the symptoms: follow a
gluten free diet! Although this may seem like a daunting task to begin with,
there are many staple foods that do not contain gluten: potatoes, rice, eggs,
dairy products, fish, meat, fruits, vegetables and pulses are all suitable for
the diet. In addition, gluten free alternatives for pasta, bread,
cakes, biscuits and much more can be found in supermarkets and shops.
Even cake pops can be gluten free – check out the section
dedicated to it on our website!
For more information on Coeliac disease, visit the Coeliac
UK website:
In addition to your basic cake pop ingredients you will need:
9)
When the melt has dried, draw on a smiley mouth
using a food pen.
Here at Cake Pop Heaven we can’t wait for Christmas, and a
brilliant way to pass the time in a festive way is to bake cake pops with a
festive twist. There are countless ways to do this; below are some of the best
ways to make Christmassy your cake pops!
Melts: With the wide range of colours
available, you can choose festive colours of red and green, or go for a less
traditional option with a yellow, orange or pink! http://www.cakepopheaven.co.uk/cake-pop-candy-melts-and-chocolate-melts.html
Food Pen: Write a festive message on
your cake pops with a food pen, available in a variety of colours. 
Cake pops are a brilliant way to get into baking, or
alternatively they can provide a fresh approach to people who have been baking
for years. There are hours of fun to be had baking, decorating and accessorising
your cake pops.
Most people can eat gluten with no problems. However, 1 in
100 people in Britain are intolerant to gluten – this means that when they eat
gluten, their bodies react badly and their immune system attacks and damages
the lining of their small intestine. This is known as Coeliac disease.
For three days last week at the NEC, we served
hundreds of customers, had a sneaky peak at other exhibitors stands, and saw
just about every kind of cake and cake-making equipment you could possibly
imagine. Did you see some of those competition entries? If you didn’t, take a
peek on the BBC website at http://www.bbc.co.uk/news/uk-england-birmingham-24891683.
Bakers have always had little tricks for
using left-over cake (doughnut holes, anyone?) – but it was only when Angie
Dudley, the creative mind behind the Bakerella website, wrote Cake Pops in 2010, did the trend take
hold in earnest. The book became a New York Times Best Seller, the trend
crossed the Atlantic, and the rest, as they say, is history.