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If we missed the webinar is there a way to see a recording or read the text? I bet this is full of great information!
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Blog Post CommentAbsolutely, Laura, thanks for asking! We record all webinars and share the video plus additional information on our blog a few days after the event. Here is the link to The Perfect Allergy-Friendly Cake and Raspberry Compote Recipe video.
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File CommentThis is the video recording from the live webinar Kids With Food Allergies Foundation (KFA) presented on 11/28/12. Our guest speaker was Colette Martin, author of Learning to Bake Allergen-Free . We received almost 200 questions during the webinar. For those that were not answered, Colette will be responding on our blog soon. Thank you! In the meantime, here are some resources to help answer some of the common questions: How to Read Food Labels to Find Food Allergens (U.S.) Basic Recipe...
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Blog Post CommentWe will be sharing additional Q&As asked during this class on our blog later this week!
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Blog Post CommentLink to video & resources: http://community.kidswithfooda...at-gluten-nuts-video
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Blog Post CommentMissed the original, so glad to be able to read all the Q & A's here. Very helpful refresher for me. Will have to give hemp milk another try!
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Blog Post CommentDuring the webinar, dozens of questions were submitted. The answers can be found on our new blog post: Baking Without Allergens - Your Questions Answered
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File CommentColette answered many more questions in this blog post: Baking Without Allergens: Your Questions Answered
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Blog Post CommentI am new to this food allergy thing. My son also has EoE and has now been put on the six food elimination diet. i love to bake. to have purchased buckwheat flour, quinoa flour and tapioca flour. I want to make a flour blend that is also nutritious. I'd like to make his bread as well as muffins pancakes, and anything else a 2 year old might like. I'm not sure of the nutritionsl content of the king Arthur flour blend that you've recommended. I will definitely use that when making cakes etc,...
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Blog Post CommentWhat about a gf corn free soy sauce?
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Blog Post CommentIf coconut is safe, there is coconut aminos. Otherwise, I've had good success using umeboshi vinegar. It doesn't have the same depth of flavor (or color - it's purple which can be an odd color in some things), but give that salty "bite" to things. Another options is balsamic vinegar plus salt. That's a little sweeter though. If you can do fish, nuc mam (Vietnamese fish sauce) is another option.