I don't know that it would work. Rice flour is super-fine ground rice--think of rice that has gone through a grinder--and it has the properties of rice, so it will absorb water like rice does when you cook it. Potato flour is form potatoes that have been dried and I don't know that they would re-hydrate the same way. BUT potato flour isn't so terribly expensive and I would encourage you to try it. Assume it will flop and if it doesn't you will be pleasantly surprised. Also keep in mind that...
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 min) After making those...
I've been making Wacky cake for years, and my family loves it....as cakes, cupcakes, etc. I need to make one tomorrow for my dad's birthday, but my mom is allergic to all vinegars! (I usually use cider vinegar in it.) If I use lemon juice (a common substitute for vinegar), will it adversely affect the taste of chocolate wacky cake? Is there something else I can use? Thanks!!
You really just need any acid....what about some orange juice?? Orange goes well w/ chocolate, but I don't think it will actually change the taste. I tried to make a chocolate orange one time and used the full cup of OJ and it was only a hint of flavor.
I use lemon all the time. It works just fine and doesn't affect the chocolate flavor. I've found that lemon juice seems to make the cake rise the best out of all the acids.
Thanks everyone!!! I'm out of orange juice (!), so I'll go with the lemon! Originally Posted by melkorey: I use lemon all the time. It works just fine and doesn't affect the chocolate flavor. I've found that lemon juice seems to make the cake rise the best out of all the acids.
Lynn used the Kathy P Wacky Cake recipe to make this chocolate raspberry heart-shaped cake: She shared that to make the heart shape, she used an 8 inch square pan + 8 inch round pan. Cut round cake in half and put on 2 sides of the square cake. Here is a link to Chocolate Silk Frosting and Vanilla Silk Frosting . There are ways to make these recipes free of the top 8 allergens, so if you have questions, please let us know! (For example, there are soy-free shortenings, and dairy- and soy-free...
Originally 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...
Originally 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...
I would definitely use the 1 3/4 cup of gf flour. Otherwise the batter is way too thin. If your mix does not contain xanthan, then add 1/2 tsp per cup.
Originally Posted by Kids With Food Allergies: Lynn used the Kathy P Wacky Cake recipe to make this chocolate raspberry heart-shaped cake: What type of cocoa powder does everyone use? She shared that to make the heart shape, she used an 8 inch square pan + 8 inch round pan. Cut round cake in half and put on 2 sides of the square cake. Here is a link to Chocolate Silk Frosting and Vanilla Silk Frosting . There are ways to make these recipes free of the top 8 allergens, so if you have...
Kathy, I'm still updating the styling of the "Quotes", so it may still be hard to see at the moment. The question above is asking, " What type of cocoa powder does everyone use?"
Chance! Our SafeEats Recipe Database has instructions for making Kathy P's Wacky Cake gluten free -- it's a very forgiving cake recipe, so hopefully it will work for you. What allergies do you manage?
Wheat, peanuts, tree nuts, sesame, milk, casein, and egg. That's all I can think of right now but I think there are more. Just passed soy challenge!!!!
C'mon over to the food and cooking forum , where lots of great cooks are around who can help you find safe substitute ingredients for all of those "avoids!"
Originally Posted by KFA Food Bloggers: # ChallengeChefLuca My Goal: To provide children with food allergies a sweet treat that can be enjoyed for dessert, or even for a fun breakfast that is free of the top 8 allergens. The kids can even help make it! Buckwheat and amaranth, both gluten-free flours, have been used in this recipe. Flax-seed is incorporated into the cake for airiness. Peach & Banana Cake by Chef Luca Della Casa This recipe is free of all 8 top allergens (milk, soy, egg,...
Hi Amy, I would probably make them a week or two before Easter--more like two if you think you might need to melt a few down and try again. But make sure you plan enough time that your kiddo will be unable to stumble upon you in the kitchen. The younger they are (the bunnies, not your child), the less likely they are to bloom if you overheated your chocolate, so no need to start now unless you want to make a lot or eat all the evidence But you can go to your local hobby store or cake/candy...
Hi Kathryn, Hope you are well. Thank you for publishing this vegan Pineapple cake recipe. It sure looks good. I need to attempt to make a gluten free version and will do so shortly but have one query. I noticed that there is no butter/margarine/oil in your recipe and wondered if this was being replaced by one of the other ingredients. Would welcome your confirmation so that I can proceed with making a gluten free version. Thnks. Have a lovely day. Cheers mork.
Hi, Mork ... I'm not Kathryn, but I did want to share that many, many times, applesauce is used as a substitute for oil or butter in low fat muffins and quick breads. I know this because my daughter is allergic to apples and we have to be careful of any sort of low-fat muffin or quick bread. I'm also hoping that our resident GF baking guru Kathy P will see this and drop in with her suggestions. Do let us know how the cake turns out! You can either update us here, or you can post a new topic...
Just an FYI, the cake mixes have xantham gum which is typically derived from corn. My son has a corn allergy. I emailed the company to ask what their xantham gum is derived from since the claim to be corn free and I have not gotten a response.
Kathy, thank you SO much for that information! I am new to this so I did not know those details I had just been told to avoid gum in general because it was derived from corn! That actually makes me feel better about trying some products with xantham gum. I am looking for a box cake mix for my son’s first birthday and having the hardest time. Current allergies are corn, milk, egg, wheat, oat, soy, treenuts, peanut, chicken, and banana. Some of this may be false positives, but we are avoiding...
Congratulations to our third #morethanfoodallergies 2019 winner! Dylan, 7, and Logan, 4, need their family's help to manage food allergies, asthma and eczema, but they do it with confidence and winning smiles. "They overcome their allergies by not letting it get them down," says their mom, Ruby. "They play, they laugh, and they live their best lives even if they can’t have that piece of cake."
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