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...
I 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??
THat 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
I have been to a few different Whole Food's and they don't always label their in house bakery foods with a "may contain nuts" statement. I have asked them several times and they say that the items are made in the bakery around nut products. Always ask an employee about any in house Whole Foods bakery items.
Good point, Dawn. Bakery items are generally high risk for those with nut allergies due to cross contamination. I invite you to join our forum discussions and tell us how food allergies affect you .
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...
Yes, they are marshmallows - found them just before Valentine's Day. I made the bases for the clouds with rice crispy treats and then stuck the marshmallows to them with frosting.
The software company that we use to host our webinars experienced some issues with the audio during this class; additionally, poor weather was affecting audio from one of our guest speakers. We apologize for the audio quality; it was out of our control and so we could not fix it. The video above has better audio than the live class did, but there are still issues here and there. If you'd like, you can jump ahead to about minute 4 on the video to get to Colette--her voice came through nice...
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,...
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