Marisa Voorhees, The Food-Sensitive Foodie's Profile

Display Name:	Marisa Voorhees, The Food-Sensitive Foodie
Personal URL:	http://marisavoorhees.com
Member Since:	7/22/11

Latest Comments...

By flours, do you specifically mean wheat flours? A number of gluten-free options exist but since they do not have the gluten, you'll need to add a binding agent, such as xantham gum. I find a blend of brown rice, tapioca (or potato) and amaranth flours with xantham gum makes a good base for cakes and cookies. You can replace the amaranth flour with almond flour, too. Or even with arrowroot flour or coconut flour. Although, if you opt for coconut flour (which doesn't have a coconut taste) you'll need to add extra liquids to the batter. Coconut flour is SUPER absorbent but keeps things really moist. A great formula to start with is 3/4 c. brown rice flour, 3/4 c. tapioca flour (also listed as starch), and 1/4 c. amaranth flour blended with 3/4 t. xantham gum. This will make enough for a cookie recipe base. You can double for a cake. And as mentioned above, you can replace tapioca starch with potato starch and amaranth flour with buckwheat (which is not wheat) flour, almond flour, or even arrowroot flour. If you'd prefer a pre-made mix, I am a fan of Pamela's cake mixes. The chocolate one is awesome! Help Me Make a Gluten-Free Cake Good Questions Flag this comment	5/2/12 5:21 PM
Ah, I love Goode's challenge! There are many times when I add in paprika or another pepper and leave out the black pepper. I buy, and love, those handy pre-filled salt and pepper grinders but I go through my salt one so quickly. My pepper one lasts months and months. Sometimes I feel bad, like maybe my pepper knows it doesn't get as much kitchen love? But with such a strong presence, sometimes pepper and I just need a break. Plus, who says black pepper is the only pepper? I say we take this challenge once step further and spend more time playing with the different peppercorns - black, white, pink. Different flavors make for different dishes! Too Much Pepper! Why Is Black Pepper In Everything? Flag this comment	8/1/11 1:48 PM
I love me some deviled eggs and those are the prettiest I have ever seen. They even coordinate with my apartment! Showstopper Recipe: Beet–Pickled Deviled Eggs Flag this comment	7/22/11 12:50 PM