Susan’s Bakery has a limited (but slowly growing) number of gluten-free items. Because I bake in a home kitchen these items are not *certified* gluten-free but they are made using clean utensils, ingredients, etc. and with every effort to keep gluten out of it but I can’t account for the flour in the air.
Susan’s Bakery is not a nut-free establishment. That being said, any items that would contain nuts can be made without them.
I do not use any nut oils or other nut-based products in any recipe (with the two exceptions below). I use either vegetable (soybean) or olive oil.
The only 2 items with peanuts are: peanut butter frosting and peanut butter cookies.
Other nuts in my kitchen: pecan, walnut, almond, Susan.
I can make most anything sugar-free by using the sugar substitute Splenda. I know not everyone is keen on Splenda. The flavor is the same (with the slight fake-sugar aftertaste that not everyone notices) and the texture is a little more chewy.
I can make most recipes egg free using ground flax seed as an egg substitute. It works great.
Oh dairy! Again, almost everything can be made dairy free and I use coconut milk as a substitute. This works great for cakes and breads.
The problem, however, is that I don’t have a great dairy-free frosting. I have one option and I don’t love it: American buttercream made with margarine. I use Imperial brand margarine. Depending on what you are allergic to that may or may not work for you. If you require a specific brand I’m happy to work with you. It only works if it comes in sticks not in a tub.
Do you have a great dairy-free frosting recipe that works consistently? I would love to trade notes.
Some items are already dairy free:
- Zucchini bread
- Pumpkin bread
- Chocolate Cabernet cake
Here’s where it gets complicated. Do you need dairy-free and gluten-free? How about gluten-free egg-free? I can go on but I won’t. I can do pretty much any combo but the trifecta: gluten-free dairy-free egg-free can be difficult. If your needs are complex please call so we can talk.