Refined sugar-free   Gluten-free   Wheat free   Soy-free   Dairy-free   Egg-free   Vegan   Kosher
BabyCakes NYC

All Your Cookbook Questions Answered

| 173 Comments

Me and Martha.jpg

YOU'VE GOT QUESTIONS, WE'VE GOT ANSWERS

The following are some common questions you've all had about the recipes in the cookbook.

1. What gluten-free flour can I substitute for spelt flour in the recipes that are not gluten-free?

The spelt recipes in the book were specifically tailored for spelt flour. If you feel like experimenting, you might want to try substituting 1 cup of Bob's Red Mill All Purpose Gluten Free Baking Flour plus 1/4 teaspoon xanthan gum per cup of spelt flour. Again, this is just a general idea of where to start and is not guaranteed results. This substitution will work best for the muffins, teacakes and cupcakes. It is not suggested for the biscuits, scones, or pies.

2. What type of coconut oil should I use? Virgin Or Extra Virgin? Should I measure it solid for or liquid?

We prefer Omega Nutrition's Organic Coconut Oil in the unscented variety, but Jarrow also makes an unscented product as well. Virgin or Extra Virgin is fine. You should melt the oil before you measure.

3. Why do some of your recipe use soy? Isn't your bakery soy-free?

Yes, the bakery is soy-free. We wrote the recipes with soy because it is more widely accessible on the market. We do include tips for how to substitute soy milks with other non-soy milks (page 22).

4. Can I use nut milk instead of soy milk?

We have never experimented with it, but you can try.

5. What if I don't want to use soy in my frosting?

You can substitute soy with rice milk, both liquid and powdered.

6. What do you use in the bakery instead of powdered soy milk?

The product we use in the bakery is made specially for us and is not on the market. Many people are having great success with Better Than Milk Dry Soy Milk or Rice Milk. They are both available on Amazon.com.

7. My frosting won't thicken. What happened?

It's hard to say. Try adding more rice or soy milk powder and if that doesn't work, use more coconut oil.

8. My cookies came out too flat. What happened?

Not sure. Try adding 1/3 cup more flour to make them cake-ier.

9. My teacake wasn't cooked the whole way through. What happened?

You took it out of the oven before it was fully cooked. Remember to check your baked goods with the toothpick method (insert toothpick in center of item and make sure it comes out clean).

10. My teacake fell.

You may have over-measured your liquid ingredients. To ensure better results add 1/3 cup more flour next time.

Alternately, you may have opened the oven too soon. Don't go in to the oven too soon or it could fall.

11. Is Potato Starch the same as Potato Flour?

Nope. You have to use what the recipe calls for.

12. Is Soy Flour or Soya Powder the same as Dry Soy Milk Powder?

No.

13. My recipe is not done when the instructions say it should be ready to come out of the oven. What do I do?

Not all ovens are created equally, therefore you should continue baking until the goods are done, don't pull them out of the oven beforehand.

14. What if I can't have gluten or bean flours? Is there a substitute?

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

15. Can I replace coconut oil with another oil?

You may replace coconut oil with the oil of your choice for everything except for the frosting.

16. What brand of ingredients do you use?

For all the ingredients that make a big difference, see the Resourses guide in the back of the book (page 139).

17. LIght or Dark Agave Nectar?

Light.

18. Can I use honey instead of Agave?

We have never tried it.

19. What is Evaporated Cane Juice? Is it liquid or granular?

It's granular and relatively easy to find. Try Florida Crystals. You may also use Rapadura.

20. You used less rice milk on Martha. Why?

It was a mistake. Sorry!


Ok new bakers, feel free to comment on your blunders and my other little proteges who have had more luck can comment with tips? Yes? It'll be fun!

173 Comments

i was wondering how long the cupcakes can stay at room temperature iced without worrying about the ultra heat sensitive coconut oil in the icing melting...

I just want to say i was so happy to get this cookbook, but i was wondering if i can replace guar gum with xantan gum seeing how i am allergic to corn and i found tht xantan gum has corn. I also would like to know if there is anything i can replace spelt for in the biscuit recipe. Thanks Brittany

Thanks for the tips. This will help steer me in the right direction for some of the mods I need to make.

@ Brittany re: Guar Gum: I use 50% more. For example if the recipe calls for 1t xantham gum, I'd use 1.5t guar. Your mileage may vary.

I just wanted to say it was completely serendipidous that i saw you on martha because my son was just diagnosed with leaky gut syndrome (he's 15 months) and he's only allowed a few foods. in any case the ingerdients in the pumpkin muffins and apple spice muffins he is allowed so i just made the pumpkin muffins. he ate 2!!!! so i just wanted to say thank you so much because now we have something else to feed him that is actually yummy! But i think i messed up the frosting - i used rice flour instead of rice milk powder because no one had it and my daughter really wanted icing. it is still in the fridge right now so i'll see how bad it came out. thanks again - jodie

I used the Better Than Milk beverage (soy) and it tasted weird in the frosting. Looking at the ingredients on the package, it is not straight soy milk --- it has alot of other ingredients: Tofu(soy solids), Malodextrin(from corn), modified food starch, sunflower oil, calcium blend, sea salt, guar gum, xantham gum, and some other vitamins, etc.

If soya powder is not soy milk, is there another brand of soy milk that anyone else is using? I have looked at 4 health food stores and come up with ZERO. Before I order online, I just thought I'd ask and see what other people are using.

In regards to Dry Rice Milk powder, before I buy the Better Than Milk rice version, I was wondering if there is another rice milk brand out there.

One question you didn't answer: why is the cookbook described as gluten-free?

Dear Celiac Squirrel,

As we went over in our email to you, the cover of the book including title, photo and art were all determined by our publisher. We understand that you must have been so disappointed to find that there were a few recipes that call for spelt flour, but on page 23 we go into great detail that spelt is not gluten-free.

We were instructed to include spelt recipes because we offer a few things made with spelt flour at the bakery everyday and the publisher wanted the book to represent the bakery in full essence.

Again, we understand you are very hurt and want you to know that you have been heard.

I made the chocolate chip cookies and they are AMAZING! I followed the recipe exactly and they turned out perfect. They are WAY better than the non-alternative classic version! The dough is completely addictive! Couldn't stop eating it. It would be perfect for some homemade cookie dough rice ice cream. My husband and son were beyond happy eating them!! Thank You!!

Took some pics even :) www.garfavanspice.blogspot.com

I don't yet own a copy of your cookbook, but anticipating it arrival! i check babycakes nyc online frequently and would love to visit some day!
visit my bakery,PinkSugar today at www.pinksugarbakery.wetpaint,com!!
best of luck!

I was wondering if it is possible to replace the all-purpose gluten free flour with spelt flour. If so, is it an equal substitution, and would I still use Xantham gum? Thanks!

I made the chocolate chip cookies, and my kids loved them!!!! I thought that they were pretty good...
I would definitely suggest using the coconut oil that is unscented or you will have a heavy coconut flavor (that is what turned me off-and the flour is very different!) I will be shopping for unscented coco oil 2day! :O)
Other than that they were a BIG hit!!!!
I do not even tell my girls that can tolerate gluten that they are GF!
Also, do you have to use the flax meal? and
What is flaxseed meal vs flax meal?

Thanks for sharing your deepest secrets!

Well, I must report a flop so that no one else makes that same one I did. I did not realize that you need to melt the coconut oil, (I could only find the kind that comes in a solid form) nor did I realize that it comes in an unscented formula. Both of those details would have made a BIG difference in my cupcakes and frosting. I also didn't know that Soya powder is not the same as Dry soy milk. Needless to say, my cupcakes and frosting have a weird taste. They are still edible, but my daughter took a bite, cried and handed the rest of the cupcake back to me. Now reading through all the postings, I see where my mistake was made. I also didn't know that the bakery uses rice milk and powder for their frostings. I would have preferred to have used that, but the recipe called for soy. Plus the soy gives the frosting an unappealing color. I am going to give it another try with the chocolate cupcakes. I hope it turns out better. I am new to all these special ingredients, so I guess I will make more mistakes before I get it all figured out. I hope others will go here before they venture out on making one of the recipes so they don't make the same costly mistake I did.

I tried making the double chocolate chip cookies and when i mixed the batter together the batter almost looked like the oil seperated from the dough and was standing in oil did i do something wrong not sure how its suppose to be.

hi,
as i am fanning my kitchen while the fire alarm is going off......i'm wondering if your banana bread is supposed to be for two cakes, not one?

I am disappointed to find out that a lot of your recipes use Bob's Red Mill All Purpose GF Baking Powder. I was looking forward to your book and hoping that your book had recipes without potato starch. The standard GF flours always contain potato starch and I was hoping that you did not use a mix. I am on a gluten free, dairy free, sugar free, and nightshade free diet.

Today I made the chocolate cupcakes for the first time and I must say all the effort to find the ingredients was well worth it. Boy, were they tasty! I had to make a different frosting as I could not find coconut flour at Whole Foods. Any suggestions as to where I can buy it?
My son is on a dairy free diet, so we are always looking for treats he can have. He inhaled two cupcakes in about 30 seconds. Thanks, Babycakes!!!

I LOVE the book, I wanna eat the frosting with a spoon. Thank you for making stylish, creative, cooking user-friendly :)

please visit
www.pinksugarbakery.wetpaint.com

please visit
www.pinksugarbakery.wetpaint.com

Can you please provide brand names of powdered soy milk and powdered rice milk. The better than brand is an odd taste. I saw you used rice milk powder on Martha Stewart. The ingredients are expensive and I would prefer to have a brand that works. Thanks

I too would like brand names that you use for the powdered soy and rice milk as I have read a few times about the odd taste of the "better than" brand. I have ordered all of the ingredients your book calls for except these two. Love to you all there. I am happy for your success and can't wait to get baking. I look forward to your LA shop opening. Thanks.

Read the section "All Your Cookbook Questions Answered"....She says that the dry soy milk is made specially for Babycakes, she suggested the Better Than brand.
(In the bakery they do not even use Soy, what do they use then? Rice?)
I would like to know..confusing as I keep thinking, why suggest something that you do not even use.


I am having a hard time finding unscented coconut oil...anyone have any suggestions? Even the brand omega nutrition, that the book suggests buying does not state that it is unscented. I am having a hard time using the coco oil because it leaves a coconut flavor in my baked goods.
Noone else in my family has complained except for me.


Thanks!

Can I substitute sugar in the raw for evaporated cane juice?

I just made the pumpkin spice muffins, which required $30 in ingredients. The muffins were all gooey inside. I baked them for an extra 10 minutes but only the tops are edible. I even did the toothpick test. I was very disappointed, more so since the ingredients cost so much.
The tip about melting the coconut oil would have been good to include in the recipes.
I will try other recipes, hopefully with more success. Sounds like most people are having trouble with the recipes (see Amazon comments as well).

I just wanted to say thank you so much for bringing out this book, especially since I have read so many negative comments. So far I have only made the raspberry scones and I went against the advise not to sub spelt flour for a gluten free mix just to try them. Also I didn't melt the coconut oil first, so needless to say they didn't look like the picture (entirely my fault) but they were delicious! Rather than being a scone they were like a really tasty shortcake. I don't expect everything to turn out as if it has come from the bakery but for me part of the enjoyment is trying to perfect the recipes.

I found the secret to making a much better, thicker frosting! I adjusted the recipe from the book - used the Better Than powdered RICE milk (NO SOY), 1/2 cup unsweetened Rice Milk and 1 cup of Lite Coconut Milk. The rest of ingredients I followed from the recipe (coconut oil, coconut flour, lemon juice, cocoa powder, etc)

It started to thicken immediately in the food processor and overnight it was a nice consistency. Pretty thick and creamy. Could be a bit thicker for me, but it was very creamy so it would definitely serve it's purpose. Next time I might add a bit of starch to thicken it (I actually looked at the ingredients list on the website, which you'll notice differs from the cookbook).

Hope this helps everyone!!!

I just got your cookbook and I love it! Thank you so much for creating this. I live in Calgary, Alberta Canada and I have been to your bakery each time I have travelled to New York. Thanks again for the amazing cookbook!

I was so thrilled to purchase your Babycakes recipe book. I went immediatly to the store and purchased the necessary ingredients and began baking. I have already made 3 batches of the raspberry scones. But I made one batch blueberry, one raisin and one cranberry. All delicious in their own way. I also made the agave sweetened brownies. The batter seemed a little spongy but they rose well and taste great. I 'm not sure if the batter is supposed to be spongy or runnier? I ran out of mini muffin tins at the end so made the remaining batter into cookies. Baked a little longer than the muffins they turned out like moist and chewy cookies.
However, the frosting on page 93 has stumped me. I have made 2 batches and the oil seperated from my liquid both times. I did not realize the oil needs to be melted until reading coments on this forum. Would this be why it seperated? I am really not anxious to waste the expensive ingredients again on another experimental flop. If I get up the nerve again I may try Alisons suggestions.

I made the frosting twice and had not so great results. The ingredients listed on the bakery site are very diffrent than the recipe. They use coconut milk, which isnt in the recipe book. Im going to try the recipe using the rice powder, less milk and some coconut milk. Hopefully it will not taste like coconut since its vanilla. ill post my results!
by the way, the choc chip cookies were amazing! Even the batter was awesome!

My cupcakes turned out awesome but my frosting flopped! I couldn't find the soy milk powder so I substituted regular milk powder which didn't quite work out very well - the frosting tasted great but didn't set up right so it was more of a chocolate sauce on my 'healthy hostess' cupcakes - but my friends went nuts for them! And then I made the banana choc chip bread and it totally rocks - go home and make this now! I have made several of the recipes and never melted the coconut oil but luckily so far I have still had great success.

I made my first batch of vanilla frosting last night, and it is delish- can't wait to frost something with it. I couldn't find soy or rice milk powder at our small health food store, so I used coconut milk powder, and it was awesome. Definitely made it more of a coconuty-vanilla, but in my opinion, that only made it more awesome!

I also just took my first batch of chocolate chip cookies out of the oven, and they flattened into one big pancake cookie. Reading here, I'm thinking maybe it was because I didn't melt the coconut oil (I didn't melt it for the frosting either, and it still turned out awesome, btw). Might try adding a little more flour to the rest of the dough to see if that helps. Either way, the giant pancake cookie is delish, and will certainly work well enough for the Fat Pants Cake ;)

My first batch of chocolate chip cookies also flattened into one big cookie. They also remained too soft to pick up without falling apart.

Batch TWO worked a lot better! I used a combo of Raw Blue Agave nectar and Rapunzel Organic Whole Cane Sugar (a brand of Rapadura, the iron-rich, totally unprocessed sugar from what I understand). I used a cup and a quarter of the Rapunzel and probably half a cup or more of agave nectar. This batch came out nice and chewy and held together well and formed nice shaped individual cookies. I can't stop eating them!

I can't wait to try more recipes; this cookbook is great!

Just got this book last week and immediately went to my local whole foods store to purchase ingredients so I could start baking away. So far I've made 2 batches of the blondies and they are to die for! We are not vegan nor do we have food allergies but I do love sweets and these blondies don't make me feel like I've just brushed my teeth with a cup of sugar. i can't wait to try the cupcake recipes.

I have a question about the banana bread recipe.
Does the recipe really call for 1 teaspoon of salt, or is it a typo? We made it tis morning, and it tastes salty. Also, I baked it in one loaf pan, and cooked it for an hour-and-a-half, and it's still a bit "doughy". Should it be divided into two pans?
I do want to say, we also made the raspberry scones; delicious!!
Thanks, Emily

Hello all bakers,

For those who have had frosting disasters, you may wish to know that the Martha Stewart website has a corrected frosting recipe. Instead of the 1 1/2 cups of rice/soy milk, they use 3/4 cup. This makes sense, as the frosting otherwise doesn't set properly. Also, I noticed that the chocolate frosting recipe lists 1 cup of coconut oil instead 1 1/2 cups as in the vanilla, despite the liquid to dry ratio being otherwise the same as vanilla. I used the 1 1/2 cup measurement and it worked much better. But, since I do not have dairy issues, I used Organic Valley's non-fat dry organic milk powder. The other rice powders suggested have sugar and additives I do not want.

I tried the carrot cupcakes using Bob's All Purpose and they were not as good as when I mixed my own All Purpose using Bob's and other's ingredients:

1 c. Garbanzo/Fava Flour
2/3 c. Potato Starch
1/3 c Tapioca Starch
2/3 c. Corn Starch (corn allergies can use potato or tapioca)
1/3 Sorghum Flour

If you mix these together and substitute for all purpose in the recipe, the carrot cupcakes turn out light, delicious and they stay moist for days.

OK! I just saw the correx about the amount of bananas in the banana bread (1.5 cups, not 6 bananas), but is 1 teaspoon of sugar right?

Thanks, Emily

Hi Erin,

I've had great success with your cupcakes and find that if I follow every detail it works perfectly. Thanks for bringing back the sweet part of my life!

I'm mildly allergic to potatoes, and have read that tapioca flour can be used as a substitute for potato starch. Do you have any experience with it and know if I can substitute like measurements? If not, I can have eggs...could there be a substitute there?

Thanks again, loving your cookbook! Meena

Yay, I am so glad to see people start commenting positively on the book, since I have seen too many negative comments! I absolutely adore this cookbook, and have tested about half of the recipes already. The ingredients are expensive, yes, (especially for me... I live in Hawaii and everything has the added cost of shipping and the added cost of the heck of it because they can because Whole Foods and one other store that has only 3 locations are about the only place you can even dream of finding the ingredients >.<). Some recipes have turned out sort of odd for me, even though I thought I calculated for the substitutions, such as the gingersnaps turned into an extremely cakey and soft cookie when I substituted agave nectar, (I can't find evaporated cane juice ANYWHERE which is kind of odd, cause Hawaii has sugar cane fields, ya know??), but that's the beauty of the kitchen... baking is experimental! And I'm sure the bakery took up until now perfecting most of these recipes... that's a LOT of money spent on testing recipes and catering to our demands!
So far I have had great success using only rice milk, the exact flours listed, (all in the Bob's Red Mill brand), and just adding 1/4 tsp. per cup extra xanthan gum when subbing the A.P. gluten free flour for spelt flour, (I can't find that anywhere either -_-). Also, I now use the Whole Foods brand organic cane sugar and it substitutes perfectly, (i think?) for evap. cane juice, and no more wacky cake cookies. For cheaper options, canola oil works perfectly in the recipes, also.. I always mix the coconut oil and canola oil in equal parts into the recipe instead of straight coconut oil. Also, if you have no nut sensitivities, I recommend adding maybe 1/2 c. chopped toasted pecans to the johnny cakes... sooooo good!
Thank you, Babycakes NYC, for opening up my newly entered world of vegetarianism :D

Your visit to Martha's inspired me to try your recipes, after two years of not baking my famous pies because the crust really stunk with gluten free flours. I followed your pie crust recipe, used garbanzo fava bean flour, and, voila! Except for needing to use two loaf pans for your toasties and jumbo muffin pans for your carrot cupcakes, the results are nearly perfect. This works for my gluten-free, natural foods requirements and for my husband's Type II diabetes. Whoop, whoop, as my daughter says.

Thanks, Erin!

If you are having trouble with the consistency of your frosting try this: when you add the oil and lemon juice to the food processor, use the guide that goes into the feeding tube with the little holes in the bottom of it. Just pour the liquids into it and it will stream into your other ingredients at the correct speed to make it thick and keep it from separating. It is along the same lines as making homemade mayo.

Hi,

I discovered this book because of a nice friend who actually sent me one all the way from California. I live with a diabetic lady who finds it so hard to resist sweet things. I myself for one rarely use sugar and strongly disagree with the use of commercial sweeteners because looking at the medical aspect of it, studies and further researches have proven that they cause a variety of illnesses. It was here where I first heard about the agave nectar(call me ignorant) but I learned something very important in the process. So when I got the book, I tried one recipie, which was easy to do, just had to hunt first the ingredients. And I was so confident to offer it to my housemate, there was no sugar in it( I tried to reasearch and read about the ingredients before hand.

Thanks a lot. More power to you

Any chance of Babycakes sharing the cinnamon buns recipe? I have been on the hunt for a good vegan recipe for a while! LOVE the recipe book! Edition 2 coming soon??? :)

Dear Erin,
I just got your book last week and have made 4 recipes so far with great success. I am not a chef, but I have been baking my whole life. My children have multiple food allergies so I have to cook everything they eat. I am constantly modifying mainstream recipes to accommodate them. Thank you for creating these amazing healthy treats.

If you ever open a Babycakes in Vancouver, Canada (which you absolutely should), I will be first in line to work for you.

Thank you, thank you, thank you!! I have allergies to gluten, eggs, dairy, cane sugar, and agave, and I thought that I would never have dessert again! I'm from the West Coast, and I had never heard of your bakery until noticing your cookbook on the shelf of my local Barnes & Noble.

So far, I've tried the chocolate cupcakes, the frostings, the chocolate chip cookies, and the corn bread recipes. I didn't figure out that the coconut oil should be in liquid form when measuring and mixing until summer arrived and the temperature in my kitchen went up, and I'm still playing with how to substitute granulated fructose for the agave/sugar. The cupcakes turned out amazing, and the frostings were fantastic, once I figured out the correct proportions of liquid/oil/powder. I didn't execute the cookie or corn bread recipes very skillfully, and they didn't turn out very well. Is the applesauce supposed to be cold when it goes into the bowl with the coconut oil? It causes everything to congeal, but is that how it's supposed to be?

My first batch of chocolate chip cookies came out soft and chewy. The second time I used a mixer and they came fluffier and more cookie like. The last two times they came out so flat that I had to throw them away. They were so soft that I couldnt even pick one up. I am going to add some tapioca flour next time or more GF Flour...Oh and BTW, using coconut oil that isnt unscented tastes great. Everyone loves the coconut flavor. JMHO

Hello

I've tried several recipes from this cookbook and I was 3 for 3 until today.

The biscuits, johnnycakes, and blueberry muffins all turned out perfectly.

The batter for the chocolate chocolate chip cookies however was extremely runny. It looked more like cake batter than cookie dough, and if I would have scooped it onto the cookie sheet it would have run all over the place! I added an extra cup of Bob's GF plus about an extra 1/4 cup of sugar and that got the dough to a familiar consistency. The finished cookies taste great and are chewy and slightly crisp on the edges.

Is there a typo in the directions for the chocolate chocolate chip cookies?

Thanks so much :)

can I sub garbanzo bean flour for garbanzo fava bean flour in the apple toastie?

thanks

I am surprised and confused by all of the negative comments listed here. I came to this page to see if anyone had successfully found a way to turn the biscuit, scone and pie recipes (that are all made with spelt) into a gluten free version using any other combination of GF flours, but what i found were ridiculous comments verging on venomous.

Im sure that 90% of the comments on this page are coming from people who HAVE NOT EVEN READ THE BOOK ALL THE WAY THROUGH. That is no one's fault but their own. Angry that you made recipes without knowing that you were supposed to melt the coconut oil first? Try reading the Tools, Ingredients and Tips section at the beginning of the book, where on page 21 it says, in plain english "Make sure to melt your coconut oil before you measure- it becomes soild below 67 degrees". Confused about why the substitute ingredients you used have yielded a concoction unlike the one pictured in the book? Try reading page 22, under the heading "Advice On Ingredient Substitutions". If there is no mention of the ingredient you are trying to substitute in this book, then how on earth can Babycakes be held responsible for you not following the directions in the first place? And finally, to those of you who insist on pointing a finger at the author for writing a cookbook that contains recipes made with spelt flour, which is decidedly UN-gluten free: please, take just 5 seconds to read the title on the front cover of the actual book- its called "Babycakes: Vegan, (Mostly) Gluten-Free and (Mostly) Sugar-Free Recipes from New York's Most Talked About Bakery". What part of the word "mostly" needs further explanation here? It means that most, not all of the recipes in the book are gluten free, and that by default, some of the recipes will NOT be gluten free, hence the biscuit/scone/pie sections of the book. Despite the fact that there is a perfectly logical explanation for this as described above in Erin McKenna's response to Celiac Squirrel, the fact is that *this* is what the book *is*- don't be upset because it isn't exactly what you want it to be or exactly what you thought it would be. Babycakes caters to more than just the gluten-free crowd, and we should celebrate the fact that there is a super-inclusive book dedicated to lots of different people and their dietary restrictions. It baffles me how anyone with a food sensitivity would buy a book specially catered to them and then not spend the time reading everything the book has to say about the topic.

That said, let me now take the time to say *thank you thank you thank you* for all the fantastic recipes in this book! I've made about 10 of them so far, and although everything was super delicious (except for my apple-cinnamon toastie bread- I think I took it out of the oven too soon!), the chocolate chip cookies and the gingerbread blew my mind by how perfect they were. I still have to work on my frosting to get it to the right consistency, but I am sure that a few more tries and a little more patience will yield better results. If anyone comes up with a tasty way to to convert the spelt flour recipes into gluten free ones, please do share :)

JNP - the title of the book does not say (mostly) gluten free. it says gluten free.

I -also- don't understand why the cookbook uses soy when the bakery doesn't. and why we can't get the ingredients made just for the bakery. either you can replicate the bakery goods or you can't. In which case, make a cookbook that doesn't capitalize on the bakery, right? There is a lot of discrepancy and misrepresentation. Yes, the book is what it is. But it is something outside of the the bakery. Maybe it should be called the (mostly) BabyCakes cookbook.

has anyone made the chocolate chip cookies with agave instead of sugar with success?

I'm a huge fan of the bakery but am going insane trying to get the vanilla frosting to work out - I saw the response to question number 7 above and I don't think it's satisfactory. I have seen on other peoples blogs that they are also having problems with this so it's not just me. Please please please Babycakes- print the correct recipe.

(I didn't read on to see if someone answered your question.) The book says in the beginning they use Kosher salt. You have to use about twice as much kosher salt to equal the smaller grain kind, so their recipes sound like they call for a lot of it. Kosher salt is great, or you could just half the amounts called for in the book.
I had the same problem with the banana bread. I couldn't find out what pan size would be equivalent to the 7x4x3. Next time I will try two pans.

(Sorry if redundant--I didn't read on to see if this was answered). I just made the chocolate chip cookies and had the same problem--the oil separated from the rest of the dough. I don't know if it means I did something wrong, but this helped: I refrigerated the dough before I baked it. After a few minutes everything got more solid and it looked like cookie dough instead of cake dough. I wondered if they would run into one big cookie but did not have that problem. A few came out a bit flat, but I think that was more due to size and shaping.
Hope that helps!

I too am glad to see more positive comments on here. The negative ones are a bit over the top. I understand that there's a glut of gluten free cookbooks on the market, but this tiny book can't be everything to everyone! Cut Erin and her fab staff some slack; I read cookbooks like novels and I've never found one in which I want to make every single recipe. I think the cookbook is great and, Erin, you just rock on with your bad self.

Coconut flour - big bag of it in the Bob's flour section (found it at Rainbow foods in SF). Pricey, but will last forever.

Soy milk powder - in bulk at Whole Foods. And, really, who cares if it's not used at the bakery but is used in the book? Do you think rice milk powder would be any easier to find? Erin said she was trying to use more accessible ingredients. Cut her some slack; I highly doubt this is some sort of gluten free conspiracy.

Cheers to happy baking,
Sam

Hey,

just a note to message from JNP: it is right, that the new (?) edition of cookbook says (Mostly) Gluten Free and the title is Babycakes, not Babycakes NYC. Probably a first edition of the book was the one with ,,misleading" title Gluten Free.

You can check this on this website (BabyCakes webpage), in the Cookbook section - there should be the new cover photographed.

I am awaiting my copy of the book ordered to Europe, so reading all the comments lead me to conclusion that I will have fun with baking as I will fight with looking for another flour than Bob´s Red Mill one!:)
Anyway, to be honest, I am looking forward a beautiful book and that´s why I am expecting the second cookbook to be out soon.

PS: If anyone here is from Europe, could you share your experience? Thank you!

PS2: I think the original frosting would be difficult to prepare at home: when I went through the nutrition info and its ingredients, there were also emulsifier and vitamins and some vegan calcium listed. I think this could be really difficult to work with at home or only to buy it somewhere.

I'm on Oahu and was able to find Evaporated Cane Juice at the Down to Earth in town. They store it in those bins where you can scoop whatever amount you want. So far I've been able to find all of the ingredients there, though I have yet to look for spelt flour. Hope that helps!

i am happy that more positive comments are on here as well! i ADORE this cookbook and so does my sister (who is gluten intolerant)who i bought it to cook for. the frosting recipe can be tricky-i prefer to do it in my blender and the consistancy turns out perfect! i also use a blend of coconut milk (no soy for either of us) and hemp milk with hemp protein power. has worked for us. also, am working on a substitution for the spelt in the biscuits, etc. for 2 c of spelt i use instead- 1 cup garbanzo/fava bean flour, 1/2 c tapioca flour, 1/4 potato starch (or corn depending on your allergies) and 1/4 rice flour and 1 tblspn of potato flour. so far we like it. thanks erin!!

Yay Babycakes!!! Thanks for such a great cookbook. I've made many of the recipes many times. Sometimes I totally mess up and the goodies don't turn out, but that's usually when I stray from Erin's directions.
I've tried to double some recipes and haven't had any luck. Anyone have any tips for doubling?
Also, in regards to the bakery using different ingredients, are they not allowed to evolve? I think some people are expecting way too much. I'm a baker and I am constantly changing my recipes, and trying new things. Aren't you? Let's not be so negative.
Thanks Erin and company for all you've done. Can't wait to get my hands on the donut recipe :) Hopefully in the new cookbook!

My frosting tastes more coconutty than the frosting at the bakery how do I fix it? I followed the recipe exactly.

Thanks

I doubled the blueberry lemon coffee cake and baked it in a 9-inch springform pan. I didn't have any cake crumbs to make the crumb topping, so I just added some extra flavoring to the sauce and it was a huge success. everyone at the office loved it.

I finally got my frosting to taste delicious. Here is what I did:

Keep adding the soy milk powder, I tablespoon at a time, until it reaches the consistency you like. Make sure you mix it in a food processor completely or it will have a gritty texture from the powder. I added 9 extra tablespoons, and it tastes delicious. It's still a bit soft though (like pudding), so you could even add more. I use the Better Than Milk: Soy brand and it tastes awesome and is not colored, as some others posted.

I followed the frosting directions exactly as stated in the book, other than adding additional amount of soy milk powder.

Otherwise, the frosting is amazing. Better than any frosting I've ever had, for that matter.

I have used agave to sub for sugar in the cookies and ended up with a slightly less then solid result. However, for those of us allergic to sugar cane, there is coconut sugar. I have found that it works well as a substitute in recipes for all dehydrated cane juice products, which include Rapadura, sugar cane, sugar in the raw, etc. For those finicky people who hate coconut but can't have sugar cane products there are also products like date sugar, maple sugar, and dehydrated agave powder. With a little research and effort, you'll find plenty of options.
Hope this helps!
BTW, coconut sugar doesn't really impart a coco-nutty taste to baked goods, if you don't mind the slight aroma, its a great alternative!

I am trying to make the Double Chocolate Chip Cookies today. Is there a substitute for the 1/4 cup of flax meal that the recipe calls for. I am not a vegan, but I am gluten free.

Thanks for your help!

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Hmm i dont know but i can not live without big pizza or beef

Actually you can use nut milk instead of soy milk. I tried it ...

I keep getting a crazy metallic taste in a couple things I've tried out of the cookbook. I know its not the baking powder because I use aluminum-free. Any other suggestions on what it might be? I'm thinking its the arrowroot powder....

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I've been trying recipes from this cookbook for a few months now, and thought I'd post some helpful hints. Unlike a recipe with regular flour, I've found with Bob's GF flour, you really have to pack it down in the cup or your batter will be too runny. Even with this adjustment though, I recommend adding just a touch more flour to the cookie recipe, mine always flatten out just a little too much. For the tea breads, I always increase the temperature 20-30 degrees, and the cooking time by 5-10 minutes, I had several loafs fall due to not being cooked all the way through. I do find it annoying that the tea bread recipes make a loaf and just a little extra, but I always just make a few muffins with the leftover batter-problem solved! I'm still working on the frosting, but one commenter's suggestion to reduce the milk to 3/4 cups and the oil to 1 and 1/2 cups (for the chocolate) sounds like a good place to start. I just made some with the recipe in the book and the consistence is very pudding-like :(

I've been trying recipes from this cookbook for a few months now, and thought I'd post some helpful hints. Unlike a recipe with regular flour, I've found with Bob's GF flour,

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I have made the plain donuts several times and they always REALLY spongy. I am not sure what i am doing wrong. They are like eating sponges. Do you have any suggestions on how to make them more cake-like?

Even with this adjustment though, I recommend adding just a touch more flour to the cookie recipe, mine always flatten out just a little too much. For the tea breads, I always increase the temperature 20-30 degrees, and the cooking time by 5-10 minutes, I had several loafs fall due to not being cooked all the way through. I do find it annoying that the tea bread recipes make a loaf and just a little extra, but I always just make a few muffins with the leftover batter-problem solved! I'm still working on the frosting, but one commenter's

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