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Blog Post CommentI would use a can of white beans instead of the chickpeas just to be on the safe side. After reading and articule at www.allergicliving.com where its said is probably ok, I asked my son's allergy Dr. and she told me to avoided along with lentils.
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Blog Post CommentIt is always a good idea to follow your doctor's advice about avoiding cross reactions. Here's KFA's resource on cross-reactions .
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Blog Post CommentHi 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.
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Blog Post Comment❤️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...
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Blog Post Comment❤️Mork - do you have a gf flour mix in mind for this? This is a very "wet" recipe with the applesauce and pineapple with juice. You may need to increase the amount of flour to compensate for that. I've found that to be the case when converting recipes that are low fat and have a lot of liquid.
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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 CommentHi Cynthia, Noted, that is useful info, so my earlier concern is not warranted. Thank you. Cheers, have a great day.
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Blog Post CommentGood luck and let us know how it works. I've been wanting to try this recipe gf too, so definitely interested in what you learn.
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Blog Post CommentBest Pineapple Cake ever!!!... and very simple!
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Blog Post CommentOh, I'm glad it worked out for you!
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Blog Post CommentKandi used Duff Cake Wires which are stainless steel and are considered food safe according to their FAQ .
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File CommentWhat a beautiful job you did. She's a lucky little girl. Sending hugs your way.
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File Comment❤️Yummy! Love the way this turned out! What kind of tip did you use for the frosting?
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File Comment❤️No special occasion, just was super sad none of the premix stuff was working so played with my fave recipe Wacky Cake No tip, just a cut ziplock baggie
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Blog Post CommentHi Elisa - Yes, members have tried many different flour combinations over the years. Some have been added in the substitutions section of the recipe in Safe Eats® . My experience with quinoa flour is that it can be kind of a strong flavor. Against the deep chocolate flavor, it's probably OK, but may stand out more with "lighter" flavors.
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Blog Post CommentHello! Can't wait to try this cake with my little one. Wondering if other gluten-free flour options would work. Has anyone tried this cake with millet or quinoa flour? Also, I know tree nuts are in the top 9 food allergens, but we will be trialing almonds soon. Do you think almond flour would work?
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Blog Post Comment👍Thanks for the tips, Kathy!