Blog Post Comment
Yum! I love pepitas! Going to have to try this!
-
-
Blog Post CommentI have tried to make my own sunflower seed butter in my food processor, but even after a looong time in the processor and a fair amount of canola, I still get a "paste" so thick you can slice it! What am I doing wrong? Do I just need a better processor? We haven't retried pumpkin seeds yet - she got hives from it about a year ago when we first tried it. I'll probably wait until pumpkins start showing up in stores so I can get truly uncontaminated seeds. Thanks!
-
Blog Post CommentI haven't made my own but we buy Sunbutter. I find it is quite thick and has a drier, more grainy consistency than peanut butter.
-
Blog Post CommentThis is the bread my son depends on...I've been making it for over 2 years now. We use applesauce to replace the egg, so I guess we could call ours applesauce bread!? Going to try it with sweet potatoes. Sounds yummy!
-
Blog Post Commentwill try shake/stir dry chia & oats before adding wet ingredients
-
Blog Post CommentSusan C! We are glad you found us! What allergies are you managing? Is there anything we can help with? Please visit our Food & Cooking forum for assistance with this or any other recipe. http://community.kidswithfooda...rum/food_and_cooking
-
File CommentWow, those look awesome! And I'm sure they taste as good as they look!
-
File CommentThanks!!! This is probably my favorite cupcake recipe ever. They aren't hard to make, just time consuming. And the only downside is that it requires peach extract which most grocery stores don't carry. I got mine on Amazon. Otherwise, they are reallllllly goooood and also they aren't overly sweet or anything. Perfect for just about anyone!
-
File CommentPeach extract?? I've never even seen that! But I have made different varieties of fruit infused vodkas - I wonder if you could make peach "extract" that way?? I'm going to have to look up the recipe for that one and see if I can tweak something to be safe for my allergy set (gluten, dairy, egg). I love peach!
-
Blog Post CommentI don't have any chia seeds. Can I use flax seeds or flax meal instead?
-
Blog Post CommentI would opt for flax meal instead of flax seeds just to make sure that they soak in the liquid and mix through without an errant seed remaining "crunchy". Flax and chia are very similar and both can be used to make "goo" to replace eggs.
-
Blog Post CommentLooks delicious. Has anyone tried adding blueberries?
-
Blog Post CommentSugar and salt?!?!?!? Evaporated cane juice is an euphemism for sugar and applesauce has it too. This isn't healthy!
-
Blog Post Comment❤️Originally Posted by Pedro Carlos Alves: Sugar and salt?!?!?!? Evaporated cane juice is an euphemism for sugar and applesauce has it too. This isn't healthy! No one said GF is healthy. Everything is in moderation.
-
Blog Post CommentI put my comment because of post's title: «The Perfect Allergy-Friendly Cake and Raspberry Compote Recipe» The word «perfect» is the problem. You surely know that anyone reading that it will assume there's nothing wrong with it, hence it's «healthy». Which is not! The reply confirmed it! «No one said GF is healthy.» Shouldn't be? Shouldn't we promote GF healthy eating?! «Everything is in moderation.» Unhealthy in moderation? I do find the above arguments curious...
-
Blog Post Comment❤️The title of the recipe is more referring to the taste and texture. Everyone has to make their own determination if something is "healthy" by their own definition. We don't make that judgement call here. If someone feels that processed sugar, no matter what the form, is unhealthy, then they should look for a different recipe. If they feel it is fine in moderation, then this recipe might work for them.
-
Blog Post CommentHi Pedro, Thank you for your input. We are actively asking for our constituents' opinions about our recipe database and how we can improve what we offer for families with food allergies. Here is a link to the survey if anyone is interested in helping guide the updates we plan to make this year: https://www.surveymonkey.com/s/ZBM2BZP Here is the link to our recipe collection: http://www.kidswithfoodallergies.org/recipes.html You will find more than just cake and desserts there. Thank you, --...
-
Blog Post CommentDo I can some other corns as well? If yes, which ones? Alex
-
Blog Post CommentNot sure what you mean by other corns?? Can you give an example??
-
Blog Post CommentI tried this bread and my family loved it. My older son who doesn't have any food allergies ate 2 slices with butter and wanted more. My husband didn't think it tasted like gluten free bread at all! Thanks for this recipe. I was using egg replacer before and it didn't have much flavor. I like the extra vitamins that we are getting by using sweet potato too. ��
-
Blog Post CommentHas anyone tried making substituitions to the pizza crust recipe on the box? Would sweet potatoes work as a substitute for the eggs?
-
Blog Post CommentI would imagine it should work!
-
Blog Post Comment❤️I have some leftover raw pumpkin seeds, I think I will give this a try!
-
Blog Post Comment❤️Thank-you for the tip on replacing eggs with a sweet potatoe puree & oil!!
-
-
Blog Post Comment❤️I need to check and see if my kids can even have yeast but I was wondering if anyone has tried this with a different flour mix, my kids cannot have rice, which is in the King Arthur mix. Sounds so good and we would love to have a non soy bread or cracker!,,
-
Blog Post CommentNote that this calls for a box of BREAD mix, not just the flour mix. There are other ingredients in there as part of the mix besides just the flour/starch. Here is a PDF of the bread mix label.
-
Blog Post Comment❤️What is in the gluten free flour blend?
-
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
-
-
File CommentThey turned out awesome, and the fancy camera really makes it look professional! You can get the recipe here: http://www.foodnetwork.com/rec...es-recipe/index.html
-
Blog Post CommentWhat a sweet story this is. Being a mom of two boys myself it made it even more special. Thanks for sharing. Sending hugs your way.
-
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...
-
Blog Post CommentWe will be sharing additional Q&As asked during this class on our blog later this week!
-
Blog Post CommentThank you so much for this. Will try it before the big day
-
Blog Post CommentI updated the error on the photos so they should be visible to all, now. Danielle, you're welcome---we hope you like the recipes!
-
Blog Post CommentJust made this cake and my son loves it! My husband says it's the best cake he had ever had, and can't believe something that good our son can eat. Thanks for sharing!
-
Blog Post CommentGlad to hear it was a hit!
-
Blog Post CommentLink to video & resources: http://community.kidswithfooda...at-gluten-nuts-video
-
Blog Post CommentHi Kathy, Thanks so much dear for this recipe. I made this cake and turned out perfect. jasmine
-
Blog Post CommentWelcome Jasmine! Isn't this recipe great! Be sure and check out our other great recipes too!!
-
Blog Post CommentI'm so glad to hear that it worked well for you! Welcome to KFA.
-
Blog Post Comment❤️I have been asked to make a cake for a 2 yr old who has severe dairy, egg and soy alergy, this is the first recipe I have come across, is it for defiantly free from all three? if so what flour do you use, and is the vinegar normal brown or is it white?
-
Blog Post CommentWe make "wacky cake" all the time for our kids! Yes - the recipe is egg, dairy & soy-free! We use "unbleached all purpose" flour, and whatever vinegar works for your allergy set. We often use either apple cider vinegar or white vinegar. There are lots more allergy-friendly cake recipes here: http://www.kidswithfoodallergi...friendly-recipes.php
-
Blog Post CommentYou can use whatever brand all purpose flour they normally use. The vinegar is whatever works. I generally use cider vinegar. For milk alternative, I recommend SoDelicious coconut beverage. Use the unsweetened. If the friend has a milk alt they use for the kiddo, just use that.
-
Blog Post Commentthanx, al give it a try, just hope they like it :-D x
-
-
Blog Post CommentHi Kim, Just be sure to read every ingredient label of every thing you use. Be aware that some ingredients in your kitchen may be contaminated if you ever double-dipped. The safest thing to do is buy all new ingredients. If you want to make a frosting/icing for this cake, you'll need to use milk and soy free shortening or margarine. Options are Earth Balance soy-free (red packaging) or coconut oil (among a few others). You can keep it simple and just do the solid fat (safe margarine or...