At BabyCakes NYC, we realize that it’s easy for those with delicate tummies to feel left out.
BabyCakes offers
all natural, organic and
delicious alternatives free from the common allergens: wheat, gluten, dairy, casein, soy and eggs. All sweeteners have been chosen responsibly and are used sparingly. Most products are sweetened with agave nectar. We are a full service bakery, open daily for walk-in customers. We also gladly ship our items across the country, or accept orders for pick up and delivery within Manhattan. Please visit our website, www.babycakesnyc.com
or call 212.677.5047
Bakery
Moderators: Rosie, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
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alexandraCA
- Posts: 24
- Joined: Mon May 25, 2009 4:39 pm
- Location: Los Angeles, CA
babycakes nyc cookbook
I just wanted to let you know that Babycakes NYC has a new cookbook and it arrived from Amazon today! This is my first week GF, SF, DF, EF and I was doing alright but thought I had said goodbye to baked goods. I opened the book to such fabulous recipes as red velvet cupcakes, chocolate chip banana bread, scones and more. All recipes are vegan, 75% GF (the other 25% have spelt) but they offer substitution suggestions throughout. I plan to start testing out things this weekend. Will report back. But I'm hearing good things about the cookbook all around.
FYI
I found this in the Amazon reviews http://www.babycakesnyc.com/2009/05/all ... wered.html
DISCLAIMER: I am not a doctor and don't play one on TV.
LDN July 18, 2014
Joan
LDN July 18, 2014
Joan
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alexandraCA
- Posts: 24
- Joined: Mon May 25, 2009 4:39 pm
- Location: Los Angeles, CA
babycakes resources
I plan to start playing with this over the weekend (need to pick up one thing I'm missing and that's garbanzo-fava bean flour, oh and I need to get gluten free vanilla and baking powder but otherwise my GF/SF/EF/DF larder is stocked). I live in Los Angeles and spend a good deal of time in NY but had never been there (probably because until a few weeks ago my only known issue was dairy). Yet I've learned they're opening Babycakes LA soon.
My mother is in the culinary world, having had several catering businesses, working with bakeries, etc. all my life. She also has a cookbook library of hundred upon hundreds of volumes. This is as beautifully done as any baking book I've seen, but incredibly well written and presented. (I'm a writer/photographer so I focus on that javascript:emoticon('
') ) They also have a website www.babycakesnyc.com that ships nationally if someone doesn't cook: http://www.babycakesnyc.com/delivery.html
I love the idea of making things that everyone can enjoy while still working within my limitations. More than anything, I would think this be fabulous for any parent w/ young children who has sensitivities. The gluten-free bakeries here in LA are expensive and bringing cupcakes to a class birthday party gets expensive.
My mother is in the culinary world, having had several catering businesses, working with bakeries, etc. all my life. She also has a cookbook library of hundred upon hundreds of volumes. This is as beautifully done as any baking book I've seen, but incredibly well written and presented. (I'm a writer/photographer so I focus on that javascript:emoticon('
') ) They also have a website www.babycakesnyc.com that ships nationally if someone doesn't cook: http://www.babycakesnyc.com/delivery.htmlI love the idea of making things that everyone can enjoy while still working within my limitations. More than anything, I would think this be fabulous for any parent w/ young children who has sensitivities. The gluten-free bakeries here in LA are expensive and bringing cupcakes to a class birthday party gets expensive.
I just bought a book at my library for $2 called "My Kid's Allergic to Everything" dessert cookbook published in 1999. I've flipped through the entire book. The authors use oats and oat flour in many recipes, but they have some great sections on how to substitute combinations of other flours for the oat flour and others used. Most of the recipes don't use eggs, which is just what I need. The few that do call for egg yolks only.
Oddly, they write:
The most glutinous flours are: buckwheat, oat and rye
Medium glutinous flours are: amaranth, kamut, potato, quinoa, spelt and teff
Least glutinous flours are: barley, garbanzo, and millet
Nonglutinous flours are: arrowroot, rice, soy
Everything else in the book seems to be accurate and they say they researched to get the above information, but I question some of the glutinous flours they list. Can anyone corroborate or dispute what they write about glutinous flours? For example, everything I've read says buckwheat and amaranth are gluten-free. The book is 10 years old and quinoa and amaranth have only recently become well-known, so maybe the properties weren't well-known at that time. I'm also pretty surprised to see potato flour listed as medium glutinous.
If you're interested, the book is on Amazon.com. I haven't tried any of the recipes yet. They have an egg-free chocolate chip cookie recipe which they claim is delicious.
Gloria
Oddly, they write:
The most glutinous flours are: buckwheat, oat and rye
Medium glutinous flours are: amaranth, kamut, potato, quinoa, spelt and teff
Least glutinous flours are: barley, garbanzo, and millet
Nonglutinous flours are: arrowroot, rice, soy
Everything else in the book seems to be accurate and they say they researched to get the above information, but I question some of the glutinous flours they list. Can anyone corroborate or dispute what they write about glutinous flours? For example, everything I've read says buckwheat and amaranth are gluten-free. The book is 10 years old and quinoa and amaranth have only recently become well-known, so maybe the properties weren't well-known at that time. I'm also pretty surprised to see potato flour listed as medium glutinous.
If you're interested, the book is on Amazon.com. I haven't tried any of the recipes yet. They have an egg-free chocolate chip cookie recipe which they claim is delicious.
Gloria
You never know what you can do until you have to do it.
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alexandraCA
- Posts: 24
- Joined: Mon May 25, 2009 4:39 pm
- Location: Los Angeles, CA
baking
Gloria,
I am unsure about the flours and would probably check with celiac.com.
Babycakes is vegan so eggs aren't an issue. 75% of her recipes are gluten free the other 25% have spelt.
Her brownie bites were featured in Food & Wine magazine http://www.foodandwine.com/recipes/brownie-bites.
Here are a few other McKenna/BabyCakes NYC recipes (find more by googling Erin McKenna Babycakes NYC)
choc. chip cookies
http://celiacdisease.about.com/od/glute ... ookies.htm
cinnamon banana bread
http://www.foodandwine.com/recipes/cinn ... nana-bread
the famous babycakes vanilla cupcakes
http://www.epicurious.com/recipes/food/ ... kes-353909
and frosting (in the book she says you can replace the soy milk and powder with rice milk and powder but it will be sweetet)
http://www.epicurious.com/recipes/food/ ... uce-353929
Enjoy! Alex.
PS I am impressed with the Enjoy Life brand. For store bought cookies the choc chip were very good!
I am unsure about the flours and would probably check with celiac.com.
Babycakes is vegan so eggs aren't an issue. 75% of her recipes are gluten free the other 25% have spelt.
Her brownie bites were featured in Food & Wine magazine http://www.foodandwine.com/recipes/brownie-bites.
Here are a few other McKenna/BabyCakes NYC recipes (find more by googling Erin McKenna Babycakes NYC)
choc. chip cookies
http://celiacdisease.about.com/od/glute ... ookies.htm
cinnamon banana bread
http://www.foodandwine.com/recipes/cinn ... nana-bread
the famous babycakes vanilla cupcakes
http://www.epicurious.com/recipes/food/ ... kes-353909
and frosting (in the book she says you can replace the soy milk and powder with rice milk and powder but it will be sweetet)
http://www.epicurious.com/recipes/food/ ... uce-353929
Enjoy! Alex.
PS I am impressed with the Enjoy Life brand. For store bought cookies the choc chip were very good!
Gloria,
The word "glutinous" doesn't just apply to gluten. It's a term that means sticky, viscid, gluey, etc. In this case it refers to the various prolamins in those grains, that are the equivalent of gluten in wheat. They should have pointed that out, because it's obviously confusing, in the way it's used.
Tex
The word "glutinous" doesn't just apply to gluten. It's a term that means sticky, viscid, gluey, etc. In this case it refers to the various prolamins in those grains, that are the equivalent of gluten in wheat. They should have pointed that out, because it's obviously confusing, in the way it's used.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
I've been avoiding baked goodies myself but I do like to keep some on hand for my son. I have been buying French Meadow Bakery products, which are GF/CF/SF (contains eggs). They have the most wonderful chocolate chip cookies (sold raw and you bake them), brownies and cupcakes that look like they are from a bakery (perfect to send to birthday party). I have seen them at Whole Foods and also Central Market here in Texas - always in the freezer section. A bit pricey but a real time saver and just the right amount for us since we only have one person eating them.
Mary Beth
Mary Beth
Tex,
You're probably right. I never thought of the distinction. Thanks for clearing that up for me.
Mary Beth,
The egg ingredient is why I don't buy many of the pre-made bakery products. There is a bakery near my home that offers GF products, but they use eggs. Before I got my Enterolab test results, I made some GF chocolate chip cookies with eggs and I couldn't tell the difference between them and my regular flour recipe. They are completely different with egg substitutions.
I'm beginning to build a small collection of egg-free recipes. The cookbook I picked up yesterday was a lucky find for $2. I saw it on a shelf as I was boarding the library elevator.
Gloria
You're probably right. I never thought of the distinction. Thanks for clearing that up for me.
Mary Beth,
The egg ingredient is why I don't buy many of the pre-made bakery products. There is a bakery near my home that offers GF products, but they use eggs. Before I got my Enterolab test results, I made some GF chocolate chip cookies with eggs and I couldn't tell the difference between them and my regular flour recipe. They are completely different with egg substitutions.
I'm beginning to build a small collection of egg-free recipes. The cookbook I picked up yesterday was a lucky find for $2. I saw it on a shelf as I was boarding the library elevator.
Gloria
You never know what you can do until you have to do it.
Serendipity! I once found a book I had been searching for (but gave up on because it was out of print) at Half Price Books, on a clearance rack for $2. I felt like the stars were all lined up that day and someone was looking out for me.
There were a few GF/CF/SF/EF kids at camp - I'll ask the moms what references they have and get back to you. I do know Kinnickinnick KinniToos (basically Oreos) are egg free and taste really good.
Mary Beth
There were a few GF/CF/SF/EF kids at camp - I'll ask the moms what references they have and get back to you. I do know Kinnickinnick KinniToos (basically Oreos) are egg free and taste really good.
Mary Beth