Who would have known that if you take all the typical ingredients in bakery goods you could still end up with amazing deserts/ For all of you who have sensitivity to certain foods like: gluten, eggs and casein/dairy this is your paradise.
It is great for vegans, and frankly for anyone who cares about eating healthy a little less animal products and a lot more of self-love and there you have it: ready and sweet for you at the Sensitive Baker in Culver City. Try the lemon cake or the amazing brownies. Amazing cupcakes and if you love your kids you may try getting a birthday cake from here, much better than anything in regular bakeries from the healthy standpoint. yes it is more expensive, but if you are concerned about that there are some amazing do-it-your-self recipes out there for healthy desserts.
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We ask for written guarantees from all our suppliers testifying to the gluten-free-ness of all our ingredients. (Except for produce, like the carrots. But we wash those thoroughly.)
Our employees don’t bring any gluten-containing food into the premises, not even for a minute.
Kosher-Parve = Dairy/Casein-Free
Everything we use (again, except for fresh produce, like carrots) is certified kosher-parve. That means no meat, poultry, pork, or shellfish. That also means no casein, no lactose – no MILK derivatives of any kind. We use EGGS – they aren’t considered dairy in kosher terms – but we try to keep an assortment of egg-free/VEGAN items at all times.
All our baked goods start with our base blend of California-grown brown-rice flour and tapioca starch. We may add potato starch, corn starch, sweet rice flour, millet flour, certified-gluten-free oat flour, organic amaranth flour or organic quinoa flakes. We don’t currently offer any rice-free or tapioca-free baked goods, sorry to say.
What about soy?
Instead of butter we use this really great stuff called Earth Balance margarine. It’s 100% vegan, non-hydrogenated, non-gmo, but it does contain soy in the “vegetable oil blend.” We use it in the ...