Well hello there. I’m Angela, owner of Bake Angel, and I love creating fun desserts that are safe for food allergies, as well as helping you learn how to bake and decorate sweet treats. Originally from the UK, my husband and I moved to Ontario, Canada in 2009 and we have two wonderful boys who keep life busy and interesting.
Bake Angel evolved in 2013 when I started teaching my own decorating classes, after being a Wilton instructor for several years. In 2020, I pivoted to creating online learning content to be able to share my knowledge to a wider audience. While I still enjoy sharing my decorating tips and tricks, I have since become much more focused on experimental baking, and in particular, creating allergy-friendly desserts.
So what makes me qualified to write about allergy-friendly baking?
I have always been a keen baker and love nothing better than burying my head in cookbooks and understanding the science behind baking and why ingredients react in certain ways. And when you factor in trying to work out substitutions for popular recipes to make them allergy-friendly, it can be an interesting experience. I love trying to prove that even with allergies, you can still have your cake and eat it (safely). I am not professionally trained to develop recipes but put my heart and soul in to creating them so that there is no compromise on taste or texture.
My food allergy journey
In 2015, while pregnant with our youngest, I developed an intolerance to dairy that completely took me by surprise. I’d grown up obsessed with eating cheese and ice cream. Eventually after years of living in denial, I realized that I needed to do something about it. I became dairy-free in late 2018 and since then have been on a journey of discovery to identify and eliminate other allergens from my diet that affect how I feel on a daily basis. Both my husband and our youngest son also have some allergies so it was something we couldn’t really ignore.
I also went through further allergy testing in 2021 where I was diagnosed with oral allergy syndrome. I am now dairy, soy, nightshade, chicken, and legume-free. It sounds like a lot to deal with and I’m still trying to work out what I can and can’t eat. In the meantime, I am learning to adjust my baking to suit our allergies and enjoy trying to recreate family favourites that are safe for us to eat.
“Even though I have a love-hate relationship with food, I am not willing to give up my love of desserts.“
Why did I create this blog and Youtube channel?
One thing that I have noticed on my allergy journey is that there simply isn’t enough information out there for converting recipes or creating your own to adapt them to suit your allergies. There are lots of excellent resources for specific allergies or dietary lifestyles but not too many that cover a whole myriad of allergens and teach people how to use substitutions.
When I started my Youtube channel in June 2020, I wanted to share my ideas and knowledge that I have picked up over the years. In early 2022 I decided that it was time to set up a complementary blog as well. And that’s where we are now. I truly hope that you will find this site useful and will use it as a resource to learn more about allergy friendly baking. I can’t wait to share my knowledge with you so that you can make amazing desserts as well. What you will always see in my recipes is a comprehensive substitution guide that will empower you to recreate all of the classic desserts that you crave while making informed safe changes to accommodate your dietary needs.
Want more info? Sign up for my newsletter to receive updates right to your inbox filled with new recipes and my top recommendations to satisfy your allergy-safe dessert cravings. And if you have any specific questions, feel free to reach out to me. I can’t wait to bake with you.
Your sweet friend,