About Us
Betsy was my nickname when I was growing up, and Claude was my imaginary friend. We spent hours together in my little, wooden Creative Playthings kitchen when I wasn’t in the real kitchen cooking up things with my mother. Like most bakers that I know, my love of baking blossomed from hours spent watching my mother (who was a home baker and had her own, local TV cooking show) and my grandfather (who owned his own restaurant) in their kitchens.




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I was thrilled to receive your cookbook as a gift, I want to make every recipe in it! I am gluten and dairy free, and this cookbook is the most exciting one in my kitchen. I have not been able to figure out what to use in place of Palm Fruit Oil that I see called for in nearly every recipe. I will not use this because of the fact there is a plethora of research to support this ingredient as being detrimental to health. Kindly inform me if there is another substitute you would recommend. Thank you.
Hi Anne, You can use Crisco instead. It should work just fine, or you can use Earth Balance margarine. Hope you enjoy the book!
Hi Elizabeth, Thank you for your reply. Crisco uses Palm Fruit Oil as a primary ingredient. Earth Balance uses Palm Fruit Oil as an additive. After learning of the negative health developments due to consumption 0f Palm Fruit I am avoiding it. Do you know of any substitute from this additive.
Kind regards,
Anne
I am only allergic to gluten. Has anyone substituted eggs or buttermilk and can tell me the ratio of the substitue?
Hi Cathy, You can use the same amount of buttermilk that my recipe calls for (IE: if the recipe calls for 1 cup kefir, use 1 cup buttermilk. Or, if it calls for 1 c rice milk + 1 tbs vinegar, use 1 c buttermilk. In terms of eggs, 1/4 c applesauce=1 egg and 1TBS flax+3 TBS water= 1 egg)
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