Hungry Harry's Baking Mixes
KFA Food Bloggers
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Blog Post Comment❤️What is in the gluten free flour blend?
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Blog Post Commentwelcome to KFA! The gluten free flour blend used by Colette is mentioned in the webinar. You can use any gluten free blend that works for your allergy set. There are some recipes listed here: http://www.kidswithfoodallergi...allergy_recipes.html You can also visit our Food & Cooking forum for more assistance. http://community.kidswithfooda...rum/food_and_cooking
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File CommentFrosting was dairy free "buttercream" - split into 3 and colored red, yellow & blue using gel colors. Scoops of all colors of frosting in the same pastry bag ends up as "rainbow frosting" that gets interesting changes as the colors blend. People are so interested in the variations in colors that they don't notice my less than professional frosting techniques ....
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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 CommentFrench Toast and Pancakes: Verdict - Meh x 3 Mixing it - I didn't want to mix up the entire pouch. After some looking along the website I found you could mix it up in smaller batches if you have a device that can blend a smaller amount of liquid. I did 4 tsp and 1 cup water and blended with a stick blender. The smell is quite strong! Pancake: I thought I could then hand blend the prepared product into my pancake batter. It did not blend in completely. I saw yellow bits and bobs throughout.
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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 CommentOriginally Posted by LSK: We love Wacky Cake! A note from living at high altitude ... my wacky cake cupcakes were delicious but a bit flat and even sunken, so I dug out my cookbooks to read up on baking at high altitude, and based on that info made the following adjustments to the recipe: 1) reduced the baking soda to 3/4 teaspoon 2) reduced the sugar by a couple tablespoons 3) increased the baking temperature to 375 degrees 4) reduced the baking time a couple minutes (cupcakes I do about 18...
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Blog Post CommentOriginally Posted by SandyGirl: Dear Lynn, Do you use the 1 3/4 cup gluten free flour blend (as suggested above) or just the 1 1/2 cups? I am dealing with high altitude in Albuquerque, NM. How much xanthan gum do you tend to use in your recipes? It's all a delicate balance! I've been dealing with this for the last 15 years due to my son who is allergic to milk, wheat, egg, and nuts. Thanks. Oh gosh - I don't have any experience with gluten-free baking. My guess is to follow the instructions...
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Blog Post CommentTo do cream of chicken, I normally saute onion and celery minced in the oil. Add the flour and blend that all up. Then instead of milk substitute, I use chicken stock. I generally use a rice flour blend - there is one called Kathy P's brown rice flour mix which is my go to. You can us? A commercial blend. I habe not tried it with garbanzo like this recioe. I use 1 tbsp fat, 1 tbsp flour, and 1 cup stock for a slightly thickened sauce. If I want it thicker, I go up to 1.5 tbsp fat/flour...
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Blog Post CommentHi Kathy, Noted will use 140 gram GF flour blend for each cup of gluten flour, thank you for this advice. We do have our homemade GF mix blend but will not be using that this time as one of the ingredients, the new packet of potato starch, is suspect as there was some reaction earlier & needs to be retested. For this recipe will be using a store bought GF blend. Cheers. Have a joyful day.
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Blog Post Comment❤️How do I use it? To use VeganEgg, follow the instructions on the package to mix the powder with ice cold water. For example, here are the directions for using VeganEgg to make a scramble: Whisk or blend 2 level tablespoons of VeganEgg per ½ cup of ice cold water until smooth. Heat a lightly-oiled skillet to medium-high. Pour the mixture into the skillet. The "egg" should sizzle in pan. IMMEDIATELY begin to scramble. Use a spatula to stir frequently and evenly scramble the mixture until eggs...