May 23rd, 2009

Soy/Rice Milk Powder Substitute

I recently purchased the Babycakes cookbook and now I have a question. The frosting recipes call for soy milk powder. I'm allergic to soy and the book says that you can substitute rice milk powder. I can't seem to find this at my local health food stores and though I'm sure I can find it online, I was hoping to bake this weekend. Does anyone know if there's an alternative I can use? I substitute stuff all the time in cooking, but I'm always terrified to do so with baking especially when I'm unfamiliar with the ingredients. Anyone have experience with this or recommendations? On the chance that I can't find rice milk powder, does anyone have a good frosting recipe that is sugar and soy free?

Also, does anyone know of an online store that sells xanthan gum for a reasonable price? Most of the recipes in Babycakes call for less than a teaspoon, but a small bag at my Whole Foods was $12.99 and I'm having trouble justifying that for the few teaspoons I'm going to need!

Thanks in advance.

Calculating calorie content of soup

Hi all! I'm having a daft moment, so please forgive me.

What's the easiest way of calculating the calorie content of soup you've cooked? I'm scratching my head a little over this. I think it's the weight of items (one cauliflower, 4 spuds) and volume of another (about 4 litres of water) that's doing my poor wee head in :P
  • Current Mood: confused

crunchy cookies

Does anyone have tips on how to make vegan cookies semi-crunchy without burning them? I usually use applesauce or a mashed up banana in my dough, and I think that may be what is making all of my cookies so sponge-like and chewy. I don't really use a recipe when I bake, and I'm pleased with the flavor of the cookies, but I want them to be crunchier. I tried just baking them for longer, but they burned. Any recipes welcome. Thanks!