STAY AWAY FROM INFLAMMATION BY DOING HOME BAKING

Well with television shows like  the Great British Bake Off  being so popular. There is no doubt in my mind that home baking is making a comeback and for me I can only think that is a good thing.

I first started helping my granny bake cakes and scones at an early age; it is probably what gave me my love of food. I have then gone on to spend much of my career working in the baking industry. If I ask myself does the chocolate cake made in my grannies kitchen resemble the chocolate cake produced in the mass bakeries I have to say a definite NO.

For our Lipoedema bodies the ingredients in the mass produced chocolate cake are a disaster for us!!!  Just look at the ingredients, full of things that would send our bodies in to inflammation and ultimately pain.

Chocolate Flavoured Topping (31%) (Sugar, Vegetable Oil, Fat Reduced Cocoa Powder, Wheat Flour, Whey Powder (from Milk), Emulsifiers (Soya Lecithin, Polyglycerol Polyricinoleate), Natural Flavour),Wheat Flour ,Sugar ,Vegetable Oil ,Water ,Humectant (Vegetable Glycerol) ,Raising Agents (Sodium Aluminium Phosphate, Sodium Hydrogen Carbonate) ,Whole Egg Powder ,Modified Potato Starch ,Dried Glucose ,Salt ,Emulsifier (Mono-and Diglycerides of Fatty Acids) ,Preservative (Potassium Sorbate) ,Wheat Protein ,Milk Protein ,Whey Powder (from Milk) ,Colour (Mixed Carotenes) ,Enzymes ,Thickener (Xanthan Gum) ,Citric Acid.

When I discovered I had Lipoedema, I overhauled my eating and cut out wheat, reduced my sugar intake. However I still liked my odd baked treat wither it be a scone, brownie, cake or biscuit. So now I bake every couple of weeks with gluten free flours and no sugar, freeze or place my results or place them in an airtight tin (I say results as sometimes they do look like an experiment gone wrong). So when I need a little treat it’s there for me.

So why not bake this weekend?

Here are my tips for great tasting, better for you treat and baking the whole family will love. First of all, downsize portions (a little goes a long way) – small pieces for cakes, bars, and slices; little bites for cookies and biscuits; and mini or medium tins for muffins and cupcakes. And when youlook for recipes in your favourite cookbooks or online , opt for recipes that:

·       If you haven’t given up on wheat make the most of wholegrain ingredients such as whole-wheat/wholemeal flour, traditional rolled oats

·       If you are living a wheat free lifestyle like me there are many web sites offering you baking recipes using flours such as Rice, Chestnut, Teff, Almond, Coconut.

·       Are light handed with added sugar replacing it with fresh or dried fruit or fruit purees for natural sweetness and bonus vitamins. 

·       Cut back on processed margarine; use Butter, Coconut oil, Olive Oil instead.

In the meantime here is a picture of my Granny’s chocolate cake recipe from a 1930’s WRI cookbook, food was much simpler then and even the wheat hadn’t been tampered with.    HAPPY BAKING