Bake safely and deliciously for every allergy at your table

I know what it feels like to stand in a kitchen, staring at a recipe that calls for three things your family can't eat, trying to figure out if the substitution you found on a blog will actually work — or whether you'll end up with a flat, gummy disappointment that no one wants to eat but everyone politely finishes. That moment of uncertainty, that low-level dread before a birthday cake or a holiday bake, is exactly what this course was built to eliminate.

The problem isn't that allergen-free baking is impossibly hard. The problem is that most of us learned to bake around the allergen rather than understanding what it was doing in the first place. When you know that gluten is providing structure, that eggs are doing three different jobs at once depending on the recipe, that dairy fat contributes to both tenderness and flavour — you stop guessing and start solving. That's the shift I want to give you.

Free Table Baking takes you through every layer of this, step by step. We start with the foundations — the pantry, the safety habits, the flour blending — and work all the way through to a place where you're designing your own recipes from scratch using a method that's genuinely repeatable. In between, we bake everything: breads, celebration cakes, cookies in all their textures, brownies, shortcrust, and yes — choux pastry and éclairs, because people with allergies deserve something a little showstopping too.

I won't pretend every single bake will be perfect first time. But I will promise you this: by the time you've worked through this course, you'll understand what went wrong and exactly how to fix it. That's worth more than any single recipe, because it means you're never stuck again.

If you're tired of the mental load, the label-reading anxiety, the apologetic 'I made yours separately' moment at the table — this is your way through. I'm so glad you're here. Let's bake something everyone can eat.