WHEN food intolerance means cutting out cakes, pastries and chocolate, time spent at the dinner table can be a little boring.

Chef-turned-businesswoman Sue Powell is trying to make life for those forced to watch what they eat taste that little bit sweeter.

Each week, in her kitchen in Aysgarth, near Leyburn, in North Yorkshire, she bakes more than 100 bakewell tarts, 140 quiches and scores of muffins, cakes and puddings every week.

The sight of them alone is mouthwatering, but the taste is even better - which is surprising considering they are wheat, gluten and dairy product-free.

She said: "People often turn their noses up at products that are free from something, thinking they won't taste very nice.

"When they taste them though, people actually like them and realise that they taste the same, or better, than those made with cows' milk, butter and wheat."

It was while working at a friend's caf that Sue noticed the high demand for gluten, wheat and dairy-free baking.

She said: "I learned that people were prepared to travel for miles just to be able to eat gluten and wheat-free food in a normal caf environment.

"Having worked as a chef, I decided I would have a go at baking some products using wheat, gluten and dairy alternatives and the business just grew from there."

The Gluten Free Kitchen went into business in April, with £20,000-worth of investment from Business Link, North Yorkshire County Council, Richmondshire District Council and Ms Powell's savings.

The kitchen was built next to her home and fitted out with two large ovens, a processor, fridge and a £3,000 mixer.

She cooks everything from bread-and-butter pudding and lemon sponge to coffee cake, quiche and bakewell tart - which is her best-seller.

During the past five months, she has seen her client base of farm shops, delis and cafes increase from two to 25, situated all over the North-East and Yorkshire, and can still cater for more.

For more information about The Gluten Free Kitchen, call Ms Powell on (01969) 663320.