About Our Ingredients
What gluten free flours do you use?
When we bake gluten free, which is almost all the time, we use Bob's Red Mill rice flour, garbanzo/fava bean mix or oat flours.
What is spelt and why does BabyCakes NYC use it?
Spelt is an ancient (we're talking bronze age here) grain that contains gluten. Some with wheat sensitivities find they can easily digest this flour.
We prefer this flour to wheat because it is higher in complex carbohydrates, rich in magnesium, lower in overall carbohydrates, has not been genetically altered, boasts 15-20% more proteins and contains enzymes that assist in glucose and insulin secretion. Many people with delayed hypersensitivities and wheat allergies feel spelt protein is much easier to digest. We, however, do not encourage those with wheat sensitivities to consume this grain.
Do you know there is gluten in spelt?
If you have celiac disease, or are on a strictly gluten free diet for health reasons, when you see spelt you should STOP. This grain isn't for you since it does contain gluten.
What do you do to prevent cross-contamination?
We're really big on cleanliness and minimizing the potential from cross contamination between spelt and gluten free flours. It's kind of our thing. We color code everything and use separate pans, sinks, spatulas, measuring cups, cleaning utensils and bowls depending on whether we're baking with spelt or gluten free flours.
Ultimately, however, it is up to the consumer to decide her comfort level with our use of spelt. And, if a 100% gluten free facility is what you are looking for, you'll find that at our Larchmont and Downtown Disney Orlando locations.
Are you Vegan?
Our products are 100% vegan!
How do you color your frosting?
We use all natural food colorings. We achieve pink with beets, green with chlorophyll, yellow with turmeric and blue/purple with red cabbage. These colors contain no synthetic dyes.
What kinds of dairy substitutions do bake with?
We use rice and coconut milk in lieu of soy or cow's milk.
What kind of sweeteners do you use?
We use agave nectar (a sweetener derived from cactus) and evaporated cane juice (often referred to as organic or unrefined sugar). Although Agave Nectar syrup is known to be a healthful, low glycemic alternative for some with diabetes, it is not safe for everyone. Each sugar conscious customer should consult her physician to determine whether she should enjoy our baked goods.
What kind of fats do you use?
We use two types of oil: non-GMO canola and cold pressed virgin coconut oil. If you don't already know, we're huge coconut oil fans. It's high in immunity-enhancing lauric acid, boosts metabolism and combats heart disease and diabetes. What's not to love?
Is there soy in your products
We understand that many people are either allergic to or don't enjoy soy products, which is why we don't bake with any soy. That being said, Bob's Red Mill does package soy on the same equipment as the gluten free flours. They do, however, power wash the machinery and discard the initial 30 pounds of flour between runs to minimize the potential for cross-contamination.
Are you nut free?
We cannot claim to be nut free because we bake with Coconut Oil and our gluten-
free flours from Bob's Red Mill are packaged on the same equipment as hazelnut and almond flour. They do, however, power wash the machinery and discard the initial 30 pounds of flour between runs to minimize the potential for cross-contamination.
Is there corn in your products?
There is corn in all of our products as our vanilla is corn-filtered and there are corn derivatives in our frosting. Unfortunately, we're unable to do substitutions on these products.
Which products do not contain rice?
This is a tricky one as rice is such a great substitute for wheat. The only items we carry that do not contain rice are the cookies (without frosting) and the spelt biscuits without sauce. Please note that the biscuits are not gluten free.
