Hey, thanks for all the great FOOD ALLERGY RECIPE CHALLENGE REQUESTS! What a great way to return from vacation. I am totally excited to get going on them. And as you can see from the following photo, I AM BACK IN MY KITCHEN!
Yesterday, I baked Chocolate Layer Cake (p.106), with Chocolate Buttercream Frosting (p.91) to test out the recipe as sheet cake for Douglas, (a reader who doesn’t like layer cake). Yes, you can. Use a 9″x13″ pan.
Made Amaranth Date Bread (p.47) for Adam (husband making request).
Made a vat of “The Lady from Naples Red Sauce” from first book (p.69) in prep for the GF Allergen-Free pizza I’m going to make this week with my GF Pizza Crust (p.169) and the Daiya dairy-free (soy-free and nut-free) cheese I purchased from Whole Foods yesterday during the EARTHQUAKE (thought shelves were going to fall on me, though there are worse places to be buried than Whole Foods).
Then made homemade gf breadcrumbs and the Turkey Meatballs from first book (p.77), subbing Bison by request from kids.
Finally, it was time to make dinner. So I boiled up the “New” De Boles Gluten-Free Multi Grain Spaghetti bought during said Earthquake at Whole Foods.
I WAS excited about this. “Was” being the operative word.
What the heck is that?! They have the nerve to call that Spaghetti? How DARE they! Into the trash it went, and out came my trusty Tinkyada. I thought when De Boles said “new” that might have meant “improved”, but sadly, it’s still the same old mushy glop. I hate to be harsh, but when Tinkyada does it so well, why do they have to do it so poorly?
Anyway, today, back to those caramel cupcakes I promised (a food allergy recipe challenge request made last month), which I’ll be starting my WHOLELIVING.COM posting with. Can I go back on vacation now? 🙂 Just kidding…. I’m only getting started.
I would like to jump into my computer screen and dig in! Yummmmm!
You have been busy! Everything sounds awesome!! I agree that the De Boles pastas are the worst thing – GROSS!!
You must have missed your kitchen big time. Sounds like a cooking marathon. BTW I wouldn’t mind a slice of that cake myself. Thank you. It’s yummy.lol
So, apropos of nothing I tried my first two recipes from your book today and considering that I didn’t have the right flour combo they were still pretty darn good. Successes the first time round, that’s pretty amazing especially as I’m also not a Spectrum fan and sub with Coconut oil which can be a mite tricky. Anyway, question. I wanted to make one of your muffin recipes which called for applesauce and baby food prunes. Couldn’t I just throw some prunes into my food processor and if I did would I use half a cup rather than the 4 to 5 ounce jar you refer to? Thanks.
THe only recipe that calls for the prune puree is the brownie recipe. If it’s for a muffin recipe and it calls for applesauce, just use that. If you want to make your own prune puree, you should soak the prunes in hot water until soft, drain them of excess water, and then puree them. It would be about 1/4 cup per 4-5 oz jar called for… hope that helps! My God, I am so behind on answering comments, it’s embarrassing. THanks for your patience!
I’m a big fan of Mrs. Leepers corn pasta. It cooks to a normal consistency & tastes like regular wheat pasta. If it weren’t for the color, no one would know!
Rebecca, I love Mrs. Leepers too, particularly the shells. They are delicious!
Really now. Why DON’T the other “alternative” pasta makers just give up and bow down to Tinkyada.
Thanks for keeping so many of us inspired. Am enjoying this world of “food sensitive/allergy” blogging. With all this support it makes doing right for our kids seem like play rather than work!
I must agree with the spaghetti. What the heck? I absolutely LOVE Tinkyada whole product line. Finally, I can make pasta that even my boyfriend will choose over the regular stuff!
I know! Isn’t it the best? It’s so al dente, it’s just fabulous.
Love Tinkyada. My local grocer only has deboles so I order my Tinkyada from Amazon.com and get free shipping. So it works out to $3.30 per package, which is cheaper than Whole Foods, which is too far(85 miles) away anyway.
I would love to say Thanks for your contents. I will keep its to my friend. Thanks ^^
I tried your chocolate layer cake as a sheet cake for my son’s birthday. But after 45 mins of baking at 350 degrees F, the cake tasted slightly raw. The skewer test passed and the texture was like that of a cake. So not sure what went wrong. Do you have any suggestions?
Did you use a 9″x13″ cake pan? If I understand correctly, it looked like normal cake but the flavor tastes raw to you? What brand of cocoa powder did you use? Do you think maybe it needed an extra 5 minutes? Have you frosted it yet? Are you using the buttercream or the dark chocolate frosting? One thing to bare in mind is that the flavors will continue to meld. Let me know if you used any ingredients other than those specified? Did you use authentic foods superfine brown rice flour, or Bob’s or something else. That could also be a contributing factor.
Let me know so I can continue to troubleshoot with you.
Thanks for troubleshooting with me. You understood correctly. It looked like normal cake but the flavor tasted raw. I used a 9″x13″ pan and used vanilla buttercream frosting. I added sugar syrup after the cake cooled to mask the raw taste. But that raw taste flavor was still prominent. Cocoa powder was hershey’s unsweetened cocoa powder. I used brown rice flour. It was not Authentic Foods. Do you think that was the problem? Also would replacing the Superfine brown rice flour in your recipes with White Rice flour 1:1 give the same results.