now browsing by tag
Messing Around in the Kitchen
As you may know, in addition to all the things we do around here, we also have a bakeshop (Free and Friendly Foods). There are times when I’m filling orders, or pre-filling that I get bored making the same design over and over again. I thought it would be fun to share all of the new things I’ve been working on over the past month, some of which is for sale now.
Cranberry Orange Flag Cake
Still feeling patriotic? We are! So here’s another idea for you, in case you don’t have any baking ideas for tomorrow.
Allergy Status: Gluten Free, Dairy Free, Egg Free, Soy Free, Vegan Friendly, Nut Free Compatible
For Nut Free: use a safe non-dairy milk substitute. Read More
Light Carrot Cake with Fluffy Cream Cheese Icing
Allergy Status: Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free Compatible, Vegan
We met some very interesting people at the Maker Faire last month, and someone asked about carrot cake. This has been on my list of things to do for a while. What you see here is my first time making carrot cake, and according to everyone that ate it, I did a great job.
After making this version, and chatting with someone about traditional cake, I decided to go online and scope out what traditional carrot cake is really all about. There are versions with raisins, currants, pineapple, and more. The Papa and I talked about it, and he really loved the original version, but being me, I needed to experiment a little bit. In the end, he enjoyed my original creation when compared to new ideas from the pesky internet.
05/17 Update: As some of you may know, we have a top 8 allergy free bakery here in the SF Bay Area. This is not the recipe that we use in the bakery, for those of you that may wonder why they taste different.
“All Purpose” Gluten Free Flour
We use to do a lot of baking, but in my current state, not so much. We also noticed that baking for others was making me really sick. So, we now try to make things as corn free as possible, even if I can’t take part. Here’s a flour blend that I’ve been making. We use it for muffins, pancakes, and brownies. I have also tried it with cookies, but that’s a different story.
1 Cup Brown Rice Flour (we use organic)
2/3 Cup Potato Starch
1/3 Cup Tapioca Flour (Tapioca Starch)
1 teaspoon Baking Soda
1 teaspoon Cream of Tartar
That’s it! Mix it all up, and store it in an air-tight container for when you need it. Lately I’ve been making large batches at a time. Just adjust the amounts for what you need. As a disclaimer, I must remind you that corn free gluten free baking is so not the same as the “regular” stuff. Happy cooking!