Egg Allergy Alert: Cake Decors Pastillage (Gumpaste) Flowers
KFA News Team
Food Allergy Recall Alerts and Product Changes
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Blog Post CommentHand mixing..., anthing but blending, is a def no-no. Blending creates a smooth luxurious thick yolk. On the french toast try just dipping day old sour dough bread into Vegg mixture with no milk for maximal eggy taste. I'm suprised you did't think it tasted like french toast since it's almost unanimously judged to be 'just like' french toast.
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Blog Post CommentOriginally Posted by The Vegg Man: Hand mixing..., anthing but blending, is a def no-no. Blending creates a smooth luxurious thick yolk. I blended the Vegg with my stick blender to get the yolk consistency, but then tried to hand mix the prepared Vegg into my milk mixture and it wouldn't blend in. I didn't realize the liquid Vegg mixture would need to be blended into other liquids once it was prepared. On the french toast try just dipping day old sour dough bread into Vegg mixture with no...
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Blog Post CommentIt's too late for Turkey Day, but for next month, what I found when I am making dough is to make it days ahead of time and let it sit in the fridge for a few days. Somehow it came out better that way.
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Blog Post CommentMy gf dough has to sit in fridge at least a few hours. I just try to make it the night before. If I have all my sides done Wed, I can bake my pies Thurs. No one is coming for dinner, so I don't have to "entertain".
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Blog Post CommentI'm sure you can do them w/o a bread machine. Do you have a stand mixer? Dump all the bread ingredients in and let it go with the dough hook.
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Blog Post CommentHi Christie, I didn't create the original recipe, but I can share my thoughts on using those ingredients in baking since I have used them as well. The brown rice powder helps increase the protein content of the dough. Many gluten-free flour blends do not have much protein and without protein, there isn't much "structure". Additionally, from a nutritional standpoint, you're increasing the grams of protein per serving by adding some brown rice protein powder. For the calcium, again, on an...
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Blog Post CommentMy 9 yr old son is highly allergic to sesame and had a recent near anaphylaxis reaction to sesame consumption from a salad dressing that contained sesame but sesame wasn’t declared as an allergen.If we ever go out to restaurants to eat he can’t take bread and anything with secret spices and sometimes as simple as pasta dish as sesame is being used more abundantly nowadays.Pizza also is tough for the most part as flour for dough may have traces of sesame.Its a shame that we are far behind the...
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Blog Post CommentThanks! This a super helpful resource for both personal use and to be able to hand out copies to schools.
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Blog Post CommentWow, what a great list! I will add it to the paperwork I give out to teachers at our meeting before school starts. I have also found potting soil with lobster shells in it- who knew?
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Blog Post CommentNice list. However, as a mom of a child with a soy allergy, the recipes should note that most margarines and "vegetable" oils today contain soy, which should be taken in to account if the child in question has a soy allergy.
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Blog Post CommentThank you for including the recipes. I can't wait to share this!