Читать книгу Cake Decorating Basics - Rachel Brown - Страница 22

A food intolerance is a condition in which a person has an adverse reaction to a particular food. It can be caused by the lack of an enzyme needed to digest the food, stress, illness or poor nutrition, or it can be inherited. Symptoms are very similar to those caused by a food allergy – initially making it difficult to distinguish between the two – and are often delayed, which can make it tricky to identify which food is the cause. Once this is determined, however, sufferers are encouraged to avoid it.

Gluten Intolerance

Also known as Coeliac Disease (CD), gluten intolerance involves a reaction to the glutens or proteins found in some cereals, including wheat. If you are making a cake for someone with gluten intolerance, use only gluten-free baking powder and flour. You will find recipes for gluten-free fruit and sponge cakes in the Recipes section, which begins on page 111. Feel free to decorate both cakes with ordinary marzipan and sugarpaste (rolled fondant or ready-to-roll icing); a recipe for marzipan can be found on page 30, and the sugarpaste recipe is on page 32.