I just happened across the following site, which has numerous allergy and gluten free recipes. I have not tried any of them yet, but they look good :-). Is anyone familiar with this site?
Video is a horrible way to present recipes and I couldn't be bothered looking at them. This comment suggests she doesn't have a clue:
: These chewy, brownielike cookies contain a double dose of chocolate, : and are perfect for all your Valentines Day sweeties. They are : gluten-free, allergy-free, and vegan, so dig in (and share)!"
There is NO SUCH THING as an "allergy-free" recipe, since people can be allergic to anything. In particular some people are allergic to chocolate, so that recipe certainly couldn't be "allergy-free" for them.
The recipe after that (Red Velvet Cake) is mainly there to promote her own brand of flour mix (no information is offered about what's in it) and suggests you use:
: 1 (1-ounce) bottle red food coloring
Most red food colourings contain dyes which a significant number of people are seriously allergic to. She doesn't give you any hint that this might be a problem or how to deal with it. It also lists
: 1 1?2 teaspoons double-acting baking powder
Most baking powder on the market contains wheat flour. Does she warn you about that? Does she hell.
An expert could make use of that site, but it's horrible as a first source of information.
She's an exploitative huckster.
----------------------------------------------------------------------------- e m a i l : j a c k @ c a m p i n . m e . u k Jack Campin, 11 Third Street, Newtongrange, Midlothian EH22 4PU, Scotland mobile 07800 739 557 Twitter: JackCampin
Oh my, what a shame.
Thanks for looking into it & reporting your findings.
Bev >> I just happened across the following site, which has numerous allergy
Just an FYI.
In the US the starch of choice for cutting baking powders is corn flour or corn starch. Most of them are extended with one or the other, though if gluten is an issue you would be stupid not to read the label. Who knows what they might cut own brands with on the other coast?
Of course with corn becoming one of the most rapidly rising food allergies in the US today (I blame GMOs), that presents a whole 'nother issue.
NightMist
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I don't know that we are allergic or intolerant to anything but we are very careful about salt and fat in our diet. Yesterday, we had lunch at a nice restaurant and I am seriously suffering from what we call 'salt lick'. I'm puffed up like a dead armadillo beside a Texas highway. I suspect every item we ate was dumped with a cup of salt, MSG and probably a nice splat of bacon fat. We seldom 'eat out' but do wonder how folks who like to or must can possibly survive. Just choosing plain lettuce won't work. When our son was in high school, part of his night job was taking the leftover salads from the buffet and swishing them down in bleach to keep them from 'browning' before next day's lunch. Yweechk! It is good to be home. And in control. Sort of. Polly
"NightMist" Just an FYI.
We don't eat out much either. Everytime I have to eat at Red Lobster or Olive Garden I feel the same way about the salt. Yuck is right. You know enough bacon fat would probably make an old shoe taste good. Ewww to the bleached lettuce. Taria
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