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Tagged With "Kathy P"

Tagged With "Kathy P"

  • Blog Post Comment
    Thanks for providing this information. By the way, the link you've shared appears to be incorrect. I found the guideline listed above in: Guidelines for the Diagnosis and Management of Food Allergy in the United States: Summary of the NIAID-sponsored Expert Panel Report (p. 9, 3.7).
  • File Comment
    Usually I would use Tinkyada's rice pasta but that has a ton of carbs and I'm trying to limit my carbs. These are miracle noodles, more specially angel hair noodles, and have no carbs/fat/calories/ect. They are made by a dietary fiber. For me, they were really good. They are made in a facility with soy but I was comfortable trying them. I used a small colander with a paper towel in it to rinse and drain them. The noodles themselves have no flavor but are really good with spices and sauce...
  • File Comment
    Our Facebook fans love this, too! https://www.facebook.com/photo...p;type=3&theater
  • Blog Post Comment
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    I have been asked to make a cake for a 2 yr old who has severe dairy, egg and soy alergy, this is the first recipe I have come across, is it for defiantly free from all three? if so what flour do you use, and is the vinegar normal brown or is it white?
  • Blog Post Comment
    We make "wacky cake" all the time for our kids! Yes - the recipe is egg, dairy & soy-free! We use "unbleached all purpose" flour, and whatever vinegar works for your allergy set. We often use either apple cider vinegar or white vinegar. There are lots more allergy-friendly cake recipes here: http://www.kidswithfoodallergi...friendly-recipes.php
  • Blog Post Comment
    You can use whatever brand all purpose flour they normally use. The vinegar is whatever works. I generally use cider vinegar. For milk alternative, I recommend SoDelicious coconut beverage. Use the unsweetened. If the friend has a milk alt they use for the kiddo, just use that.
  • Blog Post Comment
    Hi Kim, Just be sure to read every ingredient label of every thing you use. Be aware that some ingredients in your kitchen may be contaminated if you ever double-dipped. The safest thing to do is buy all new ingredients. If you want to make a frosting/icing for this cake, you'll need to use milk and soy free shortening or margarine. Options are Earth Balance soy-free (red packaging) or coconut oil (among a few others). You can keep it simple and just do the solid fat (safe margarine or...
  • File Comment
    not seeing a recipe on my page - is this marshmellows dipped in EL chocolate and rolled in sprinkles? Love the idea! What sprinkles are safe for M,E,P set? We don't do a lot w/sprinkles
  • Blog Post Comment
    Yes! I first found them at TJMaxx, and have also seen them at a natural food store. Originally Posted by Kathy P: I this it?? https://www.naturalcandystore....ategory/go-naturally Looks like their candies work for a number of allergens
  • File Comment
    Originally Posted by Kathy P: Very cute idea! Welcome to KFA and thanks for sharing! What foods do you need to avoid? Thanks. For this one I have to avoid peanut, tree nuts, egg, shellfish, fish, wheat, soy, oat, barley, beans, lentils, sesame. for my 1 year old boy all of the above and fresh banana so far. With holding all new foods for him until more tests are done.
  • File Comment
    @Kathy P: Funny you asked! This was my first tiered cake. I knew the 'engineering' would be important. I used parchment circles on the bottom of cake pans, then greased and floured sides to prevent breakage. I used baking strips to ensure even baking. I bought a plastic (so I could wash it) leveling tool from Home Depot, and made sure the cakes were completely level before frosting. I frosted using the "Upside-Down" method (check the Internet) to get the top flat and 90-degree edges. I used...
  • Blog Post Comment
    Great post. I have a question about baking larger sheet cakes. Do you use a metal core (I can't remember if that is the "real" name for that, or not) when you bake them? I usually make a half sheet for birtday parties and find it is difficult to get the center done without over cooking the side.
  • Blog Post Comment
    I do have a heating core, but I've found that allergen friendly cakes don't always bake well in larger sizes. This is especially true of egg free cakes since they lack key structure. If you can get it baked through, the chance of cracking or crumbling while handling it is pretty high. I've found that Wacky Cake doesn't do well in anything bigger than 9x13 - it takes so long for the center to heat up that the single acting leavening just fizzles out. Gluten/wheat free cakes are very difficult...
Kids With Food Allergies
A Division of the Asthma and Allergy Foundation of America
1235 South Clark Street Suite 305, Arlington, VA 22202
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