BabyCakes Cookbook Now Has Frequently Asked Questions Website
Written by Vegetarian Star on May 5th, 2010 in Authors, Books, Chefs, Food & Drink.
Erin McKenna is busy cranking out another cookbook, but if you’re still navigating your way through her first one, BabyCakes: Vegan, Gluten Free and (Mostly) Sugar Free Recipes from New York’s Most Talked About Bakery, there is help available on her website.
If you’ve ever wondered if potato starch can replace potato flour, you’re in luck.
Over the months since publishing the book, she’s compiled a list of some of the most frequently asked questions about her recipes, and she’s created an FAQ list.
BTW, potato starch and flour are TOTALLY different and you have to use what the recipe calls for.
Here are a couple of other commonly asked questions.
Q: What if I can’t have gluten or bean flours? Is there a substitute?
A: You may substitute rice flour for the recipes that call for Garbanzo-Fava bean flour, but not for the recipes that call for Bob’s Red Mill All Purpose Gluten Free Baking Flour or Spelt Flour.
Q: What is Evaporated Cane Juice? Is it liquid or granular?
A: It’s granular and relatively easy to find. Try Florida Crystals. You may also use Rapadura.
For the complete list of FAQs, visit BabyCakes.
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May 6th, 2010 at 7:12 pm
[…] previously reported, McKenna has added about 20 of the most common questions or problems people have had with the […]
May 7th, 2010 at 9:51 am
Thank you for posting this! We also have a cookbook-specific Twitter page to answer questions @BabyCakesBook. We hope it helps!
Love,
BabyCakes NYC