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Thanks for the recipes! These all look delicious!
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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 CommentTake note: Although coconut is considered a "tree nut" by the Food and Drug Administration, studies have shown that coconut is not related to "tree nut allergy". Although it is possible to be allergic to coconut, most patients with tree nut allergy will not need to avoid coconut. Please consult with your allergist for recommendations based on your needs.
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Blog Post CommentGreat 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.
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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 CommentI 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...
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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.
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Blog Post CommentThis is fascinating! I'm going to read up more about it.
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Blog Post CommentThat is a cute idea. However, please remember anytime we offer food to our child's classmates we risk allergies. My youngest daughters is allergic to Yellow 5 (which is found in almost all applesauce brands - except the all natural). If she were to eat this snack, she would have a very severe rash for the remainder of the day. Most of us send snacks that avoid peanuts, tree nuts, eggs, milk, wheat. But, allergies come in many different forms. For classroom birthdays, I always avoid food.
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Blog Post CommentHi Bustermonkey, you make a good point. There are also children who are allergic to apples, so even the natural applesauces would be an issue. I think the thing to consider, whatever the occasion, is who is the audience, and what are the specific allergies people are dealing with. With obesity and allergies such a concern across America, I applaud using fruit as a treat, but only if it is safe for the intended audience. Non-food treats are also a great choice.
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Blog Post CommentWhat brand of jarred sun dried tomatoes are nut free? It seems many have been processed with pine nuts or other nuts. Thanks!
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Blog Post CommentI have ones that are just dried tomatoes "Bella Sun Luc"i- Nut free sun dried tomatoes were really hard to find, no matter the form. I found that one brand, but never called to confirm if they are around nuts. there are no warnings on the package, and as it turns out, my child ended up being allergic to the tomatoes. I assume the dried one not in oil may need some oil added in to compensate, or be heated with water, I can't remember if the dried ones are dehydrated or slightly plump. HTH
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Blog Post CommentI'll be modifying this recipe for our needs (vegan and gluten-free) and I'm excited! It sounds so good. Thanks for sharing!
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Blog Post CommentI wonder if you could replace the sugar with a sugar substitute like Stevia granules and it still work?
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Blog Post CommentThis recipe was first shared on our community a couple years ago. Here is a link to the discussion about this recipe: http://community.kidswithfooda...ent/3682717251982588 (Must be logged in to view discussions on our support forums.)
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Blog Post CommentDo you think this could be made substituting rice flour with potato flour? Lisa
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Blog Post CommentI 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...
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Blog Post CommentI think you will wind up w/ a big lump of glue if you try using potato flour. I'm assuming you really mean potato flour and not potato starch (which I don't think would work either). Potato flour is more like dehydrated potatoes and is really, really gummy (I clogged all the pipes in my sink when I dumped some down the drain while running hot water!) Do you have any other flours to work with??
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Blog Post CommentTHat is what I was afraid of. I worked with rice in our last trial, so I KWIM. I also have found that potato treat the same tends to be a lump. Unfortunately, no, we don't have anything else for flour. HOwever, I have found that when things go ary, DS still doesn't mind trying them and we DO find "new foods". So thanks!! If I go for it, I"ll let you know how it turns out. Lisa
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Blog Post CommentGL! Do you have any safe powdered sugar?? You can make potato candy. Not sure what you have to spread on it (the typical is PB).
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Blog Post CommentWish they were available in Michigan.
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Blog Post CommentOooh! These look interesting!
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Blog Post CommentI really hope these become available in more areas, or at very least for online shopping! I really don't care for soy or mushroom based fake meats, plus most aren't gluten free anyway, so I am really excited about this!
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Blog Post CommentOn their Facebook wall, there is mention that they are going to New York next.
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Blog Post CommentI picked up some Qrunch burgers to try & plan to offer them to the kids for dinner tonight. They were in the freezer section near other "veggie burgers". Complete ingredient list: organic millet, organic quinoa, organic coconut oil, organic onion, organic carrots, organic broccoli, organic spinach, arrowroot starch, organic apple cider vinegar, psyllum seed powder, kosher salt, organic garlic, non-GMO canola oil I'll report back after we do the "taste test" ...
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Blog Post CommentAnd the taste test results are in! Both kids (2.5 and 5.5 yo) said "yummy!" then asked for seconds and asked that I put Qrunch on the shopping list. My review - nice crunchy exterior, overall good texture & liked the flavor. Views and reviews expressed by volunteers reflect their personal opinions and not necessarily the views or opinions of Kids With Food Allergies Foundation.
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Blog Post CommentFrom the Qrunch facebook page (5/10/2012):
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Blog Post CommentPicked up a box of the Qrunch "spicy Italian" burgers today .... looking forward to trying them out.