Being allergic to gluten and dairy can be a challenge. I know plenty of people who get nervous when they invite us to dinner. You eliminate pasta and cheese and suddenly no one knows what to cook!
The great thing about our Issue One Cover Recipe is that it’s suitable for people with allergies to both gluten and dairy. It can also be easily modified if dairy isn’t a problem for you.
The meringue dots add a pretty touch for a special event, but the cake is just as delicious with only frosting on top if you’re short on time.
To find out how to make our Allergy Friendly Red Velvet Cake pick up a copy of Issue 1 today.