More Issues

I have recently figured out that I have food intolerances/sensitivities to yeast, gluten, and dairy in addition to my food allergy to soy. This complicates matters some, but not too much different than being soy-free.

I am hosting a bridal shower next week and wanted to make a cake that I could eat too. I took a favorite Hershey's Perfectly Chocolate Receipe and modified it to be gluten, dairy, and egg free (on top of soy-free and nut-free). It turned out quite well. The bride to be said it was amazing (hopefully she wasn't just trying to be nice). I was worried about what to substitue for butter for the frosting, but used coconut oil (not melted) and it really was a one of the best frostings I have ever had.

People tell me I should write a cookbook. I'm not so sure. I take other cookbooks and receipes and just do modifications. I wouldn't mind figuring out a way to teach classes on this stuff or baking cakes for others. Not sure there really is a market out there or we all just figure it out as we need to.