About Me

Hello, I’m Antonia!

Titch 4

I am a free-from food blogger and baker born and bred in Yorkshire. I live in Southwark, London with my partner and our crazy, but adorable cat. I have been living in London for over six years, but so far no one has managed to take the Yorkshire out of me… yet!

I was recently diagnosed with Narcolepsy Type 1, a rare neurological disorder which causes my brain to sends me to sleep whenever supposed to be awake and to fall or collapse whenever I experience intense emotions, such as laughter, surprise or fear. I am also gluten intolerant and struggle with a number of  dietary issues which I am slowly getting to the bottom of. 

Narcolepsy is a very strange condition and be quite difficult to treat. I am still learning what works for me, but so far I have noticed that reducing sugar and carbohydrates helps me to feel a little less sleepy.

My blog was initially a gluten free blog, but I have opened it up to include other intolerances and dietary needs now that my own needs have changed. You’ll still find the same passion for good gluten free food, but you’ll also find more dairy free, egg free, refined sugar free and low carb recipes as well.

When I’m not baking, you’ll probably find me drinking tea, gardening, or playing endless games of fetch with my cat – I’m also interested in photography, painting, and occasionally chat about my love of musical theatre on the MusicalTalk podcast. I am also teaching myself to sew.

Here are some of the goodies I’ve baked, all of which are on the blog:

All the recipes on my blog are 100% gluten free. I am working through my back catalogue to provide dairy free, egg free, and refined sugar free options where possible.

Any products mentioned or recommended on the blog are ones that I have tried and tested myself.

You can keep up to date with my kitchen adventures by following me on Instagram @titchyton or by liking my Facebook Page.

© 2021 Titchyton All Rights Reserved 

6 thoughts on “About Me

  1. Jayla says:

    Hiya Antonia! I recently came across your recipe for gluten free buckwheat and peanut butter flapjacks. I was diagnosed with coeliac disease back in 2015 and then found I was allergic to oats in early 2016- which meant my mums magic flapjack recipe (which I have loved since I was little) went down the pan. 😦 Then I found this recipe and felt really excited to try it out. I am wondering how many buckwheat flakes to use though? My mums recipe calls for 100g self raising flour, 200g brown sugar, 3tbs golden syrup, 200g butter, and 100g oats. How many grams of buckwheat do you think I should use to replace the oats? Thanks in advance 🙂

    Like

    • antoniagentile says:

      Yes, it helps the scones to rise. I’m not sure where you are based – but if you’re in the UK gluten free baking powder is easy enough to come by – Dr Oetker is gluten free and Dove’s Farm also do a gluten free baking powder. If you’re in America, Bob’s Red Mill does a gluten free baking powder – this can be bought off amazon.

      Like

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