Chef cooks up allergy-free food

Gluten is a wheat protein

A chef who had to give up a promising career in the patisserie trade because of a wheat intolerance has set her sights on helping others with the same condition.

Lorraine Stoddart, 21, who suffers from coeliac disease, has set up her own business supplying gluten-free cakes, biscuits, bread and pastries throughout Cumbria.

The business - Hill Farm Foods - is now run from the family home at Thurstonfield.

Ms Stoddart said: "It was obviously a blow to have to leave the patisserie work but I am really enjoying running my own business.

People are continually asking me about supplying foods to cater for other allergies Lorraine Stoddart

"There is a lot of demand for gluten-free products. It is an area which is expanding all the time because there is growing recognition that wheat-based products can cause health problems for some people.

"People are continually asking me about supplying foods to cater for other allergies.

"They are also keen to know whether or not they may have an allergy which is affecting their health. By training as an allergy therapist, I can help them and help my business expand."

Ms Stoddart took part in Defra's Vocational Training Scheme to complete a training course in allergy therapy.

Tracy Macdonald, of Defra's Rural Development Service, added: "The Vocational Training Scheme is there to help people in farming and related rural land-based industries to develop new skills.

"It is very rewarding to see Lorraine use her training so constructively, and develop a new business which meets an important market demand.

"We're delighted to have been able to support her and wish her every success."