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?
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?
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!