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Gluten Free ( Specialty cupcakes) - Page 2

post #16 of 18
Being a person living with Celiac Disease I really appreciate jason_kraft and his advise and info. It scares the crap out of me when people think that eating Gluten-Free is a fad, the latest diet craze. Maybe for some it is but for me it is serious business. I and my fellow Gluten-Free peers feel that if you are going to sell Gluten-Free/Allergy Free items that serious due diligence is required. When you have Celiac Disease ingesting gluten increases your risk of dying from intestinal cancer, and each time it happens our body needs time to heal. It becomes harder to heal as we age and it increases our risk of cancer greatly. I'm all for more Gluten-Free options in the world, I just hope everyone takes it as seriously as jason_kraft and myself. Cross contamination remains our biggest obstacle to safe food. Allergies and food in tolerances are serious business. You don't just run the risk of a bad reputation, but of being sued when proper food safety isn't followed.

Happy Baking & Good Luck in your Gluten-Free Cupcake Adventure.

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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post #17 of 18
Quote:
Originally Posted by Osgirl

She simply asked if anyone offers alternatives such as GF, vegan, dairy free, etc...
...
This goes back to answering the person's original question. I understand you were trying to be helpful, but it wasn't answering her question.


I respectfully disagree, the OP is asking about starting a cupcake business that may end up offering multiple product lines free of specific ingredients. While it's true that she didn't ask about cross contamination specifically, it is an integral part of this discussion. If the OP has already done the research on cross contamination that's great, ideally she would simply ignore or acknowledge my post.

And as we've seen here, even if the OP is already familiar with it, other people reading the thread have benefited.
post #18 of 18
Thread Starter 
Hi everyone, holy smokes did I ever miss out not logging on for a few days,lol. I'm actually very glad to have any advice given, even if I was doing this for 30 years I would never dain to think I know all. I have taken 2 recent food safe courses to focus on the gluten free/allergy/legal issue's of tackling these foods and it is a HANDFULL but I see a real need. I have 3 small children so at this point I will not be opening a store front, in a few years......we'll see. I'm glad to see a positive take on offering these though, I know safety is so important, and i am blessed to have a local grain mill that offers any and all flours ( I wasn't joking when I said this valley grows EVERYTHING) so that's within my 100 mile goal. Of course some things cant be local but I will do my best.
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