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.
{ 30 comments… read them below or add one }
I hate to bother you twice in the same day, but I have to know – where did you get the recipe for pork dumplings that you mentioned in your blog on 12-04-09? I only weigh 103 lbs after 10 months of eating on breast-fed, poly-allergic baby’s elimination diet. Obviously, my cooking is probably not as good as yours (although it could be the next great weight loss fad with the proper marketing). I would do anything for a good pork dumpling. BTW, I love your blog. I am learning a lot about cooking for myself and Baby Wy, while being simultaneously entertained. Thank you. It is also making me home-sick for NYC. My husband and I lived there for 10 years, and my four-year-old twins were born there. We weren’t as brave as you. When the twins were five weeks old, we moved to Florida. (We have moved to Tibet, if it involved having our own washer and dryer.) It’s great for the kids down here, but I will always be a city girl at heart.
Let me know about the pork dumpling recipe. Also, do you have any recommendations for cookbooks that have recipes for dinner meals? Thanks, Sabrina
Hey Sabrina,
Almost all of the recipes that I share on this site are recipes that I have developed myself. When this one has been further tested, I will post it. So glad that you found me and that you like the blog!
Hi I Live in England. I have bought allergy-free desserts by Elizabeth Gorden and I was trying to find out if I can buy the flours mentioned in this book anywhere in the uk.
I would be very grateful for any information you can give me.
Many thanks
Teresa
Hi Teresa,
Since I’m in the US, I can’t give you a specific store in try in Britain. However, in the United States, these products are readily available online on Amazon.com. I wonder if maybe you could look on Amazon.uk.co? If there is a shopping section for food, I would think that they would sell them. If you can’t find them on Amazon, you could contact Bob’s Red Mill directly via email and ask if they have retailers in the UK. If that doesn’t work, I think that any local health food stores would have the flours for the cakes. Let me know if any of this helps. If not, I will put on my thinking cap and try to think of some other options.
Elizabeth,
My 18-year old daughter has been dating a very nice young man for the past year and a half who has numerous allergies. I was so excited when I saw you making the pineapple upside down cake on Better TV and realized you had a cookbook because he is allergic to eggs, dairy, gluten, soy and nuts. I purchased your allergy-free desserts cookbook but realized all the recipies use some form of garbanzo bean flour and he also has bean allergies. Is there something that I could substitute for this because even Bob’s Red Mill Gluten Free All-Purpose Flour has garbanzo beans in it?
Hi Joy,
Thanks so much for getting in touch! I haven’t tested the recipes with anything but the blend that I call for, so I can’t vouch 100% for substitutions, but you could certainly try to use the following for the bean flour: the same amount of sorghum flour as garbanzo or Chinese rice flour (it’s a finer grind than regular rice flour). I think that the sorghum would be nice as it has a more neutral flavor than garbanzo but it it still creamy and sweet. As for the commercial blend, if you would rather use something along those lines, Arrowhead mills also makes an all-purpose gf baking mix. I believe that it is rice flour, rather than bean based, but it does contain leavening, so you would have to reduce the baking soda and baking powder slightly. Does this help at all? Let me know if I can answer any other questions. Also, you can check my blog– look at the AF pancake recipe– it uses a great flour blend that does not contain any beans. Let me know if you have any other questions and thanks again for buying the book! Have a great weekend.
hi
love the new book allergy free desserts and looking forward to the next one with more goodies for all of us with dietary challenges. i do not have a problem with eggs, so what is the ratio of water and flax seed meal to each egg if i were to substitute real eggs in any of your recipes. is that possible?? thanks
So, I have all the ingredients except palm fruit oil. I’ve called all around the area and no one carries it. What is a good substitute?
Hello Elizabeth,
I live in the southern hemisphere and just fell in love with your book! I can buy chick pea flour; however no-one seems to make a gf all purpose flour that doesn’t contain rice flour and potato starch. Do you have any suggestions of a flour mix to make the cookies in your book?
Thank-you
I live in Portland Oregon and recieved allergy free desserts for my birthday! I have not put this cook book down since I got it! Im dying to try all the recipes but I cant find online or otherwise palm fruit oil shortening. Any suggestions or substitutions?
Hi Mandi,
Are you allergic to soy? If not, you could substitute Crisco. I found the shortening here: http://www.spectrumorganics.com/?id=87. I’m so excited that you liked the book, and I’m sorry that I’m just getting back to you now. My website didn’t notify me that I had a comment. Happy baking, and I hope you have fun eating all of the treats!
Elizabeth
Hmm. I have to think about it. Bob’s Red Mill is my favorite one to use, but I don’t know if anyone down in your neck of the woods carries it. You could try a straight substitute with garbanzo (it sounds like the potato starch is an issue), or you could try my baking mix in the book. I haven’t tested the recipes with these suggestions, but give it a try and let me know if that helps! I’ll keep thinking about it in the meantime. Sorry it’s taken me awhile to get back to you. My website didn’t notify me of a comment. Have a great day and happy baking!
Elizabeth
Hi,
I just found your cookbook and am ready to get started. Just have a few questions. First, is there a special way to mix the water and flaxseed, I can’t get it to form a unified solution. Also, the coconut oil is solid at room temperature, do I warm it up before using it to make an oil? And finally, is the Spectrum shortening ok, even though it does not say Palm fruit oil. Thanks so much and I look forward to baking for my daughter who has been gluten, egg and dairy free for over a year.
I am thrilled to have seen you on the Dr’s Show. I bought your book today. I am severely latose introlent. I was told by my G.I. Specialist that chololate was on my no-no list, that it contains latose. I see un-sweeted coco listed in a receipe. Can I REALLY eat that. I’ve also searched high and low for latose free prodocts in Orange County, CA. I have never seen dairy-free semisweet choc chips. If ALL I have to worry about is dariy-free do I have to buy all these other products listed in your receips? I’m confussed, please help. Thanks
Hi Lynda,
Thanks so much for getting in touch and for buying my book. I am not a doctor, so I always recommend that people check with their doctors before eating anything that they are concerned about. However, cocoa powder is simply ground cocoa beans with nothing else added. Most chocolate bars and chips do contain milk and soy, but cocoa powder does not. Sandi also pointed out the Enjoy Life Foods brand chocolate chips. They are delicious and they are gluten, dairy, soy, nut and egg-free (and manufactured in a dedicated facility). Again, check with your doctor, but the cocoa powder should not be an issue unless you are also allergic to the actual chocolate.
I hope you enjoy the book and that you have as much fun baking the recipes as I had coming up with them!
Elizabeth
Hi Elizabeth,
My nephew/Godson is allergic to peanuts, milk, and eggs (just recently he was taken off of being allergic to soy) and he is only 2 yrs old so my brother and his wife don’t think it is a big deal that he doesn’t eat what we eat as they always bring foods he can eat. But I feel bad at his bday parties when we are all eating good cake and he has some tasteless cake. I was so happy when I heard about your book on The Doctors tv show. I just bought it today and can’t wait to use it ..Finding the ingredients will be challenging.. I do have one question…since the calories per serving is not listed…how do I go about finding that out? Or do you know if they are high in calories in general? I know that this book is for kids w/ allgeries..but if the whole family is eating this and someone is watching their caloric intake…they might want to know how many calories one serving would be. Thanks!
Hi Darlene,
I can’t tell you exactly how many calories are in the servings since we didn’t do the caloric analysis for the book. However, I would guess that if you slice the cakes into 12 pieces (I think the book says 8 servings), it would have the same number of calories as a regular cake. The bean flours have a pretty equivalent caloric value to regular flour and the same goes for the shortening/ butter. I’m so glad that you found the book and that your nephew will have a cake this year! Please let me know if I can answer any questions for you, and happy baking!
Elizabeth
PS– if you have trouble finding the ingredients, go to Amazon– they are all there.
Hi Elizabeth,
I have just found your cookbook and am now releaved. Since Easter of last year, I have been g-free and our three children have dairy, nut, egg, and probably soy allergies. Your book gives me hope. Good luck with its promotion. I did add it to my blog- a beginners effort to launch my childrens stories some time soon. Hope we can stay in touch. Take care, Deirdra
Hi Deirdre,
I’m so glad that you found me too! Good luck with the allergies, and let me know if there is anything that I can do to help. Elizabeth
Elizabeth,
I want to congratulate you on your new book. As I too am an author, I know the extreame pleasure of helping others with the gluten free journey. (Celiac Resource Guide – Helping to Navigate Life’s Detour)
I am organizing the Wisconsin Gluten Free Expo on September 18th from 11am-3pm in Minocqua, WI. Last year we had 1000 guests from five Midwest states and 60 vendors from all over the country. Would you be interested in attending this year to promote your book? If you would like additional information, please contact me via email.
Wishing you great success with your book and healthy regards to your family,
Julianne Karow
Support Group Leader
Author
Event Organizer
Hi Julianne,
Thanks for getting in touch, and I’m sorry that I am only now responding. I just saw this. I would love more information. You can email it to me at:betsy@betsyandclaude.com Thanks so much, and I’ll look forward to hearing from you soon!
Elizabeth
Hi Elizabeth!
It was a pleasure meeting you in NYC the other day and thanks a million for signing the book! I absolutely adore it and will indulge all my german friends and colleagues with your gluten and allergy free goodies!
All the best from rainy Germany! Lisa
Loved your spread in Coastal Living-I have made the complete cookout twice to rave reviews! I am also dying to know where you found the adorable tunic you are wearing-will you share? Thanks!!
Hi Andrea,
I’m SO sorry that I am just responding now. I just saw this comment. I will happily share the tunic brand with you. It’s by a woman named Roberta Freymann and she has a store on the Upper Eastside of NYC, called Roberta Roller Rabbit. They have the cutest beachy tunics and bags as well as home decor. I love it there and stock up for my children every year, too. Hope this helps! Elizabeth
Hi
I recently purchased your book ‘allergy-free desserts’ specifically for the Pretend Peanut Butter Cookies. With many nieces, nephews and friends with allergies, I’m sure this book will provide many treats. I tried the cookies today as a test and have a couple of questions. First, the dough was very crumbly but stayed together to form a cookie. They are also more crunchy than soft…is this normal? My other question was about the palm oil shortening. The only shortening I found was a combo of sunflower oil and palm oil? I see in one of your responses that Crisco could be used?
Hi Geraldine,
Sorry about my slow reply. I just saw this post– for some reason, my email didn’t alert me to it. Yes, feel free to use Crisco if your family is not soy-sensitive. As for the dough: this baking is often effected by the weather, so that could be part of the problem. Here is what I would recommend. 1) Beat the shortening and sunflower seed longer. It should get pretty fluffy. Scrape down the sides, a few times and beat again. Then, beat in the flaxseed mixture. Slowly add in the dry ingredients, stopping to scrape down the sides as you go. If the dough is still crumbly, try beating it at medium (6-8 on a stand mixer) for a few minutes. This often helps gather it up. If this still isn’t helping, add 1-2 teaspoons of water. The texture should be crispier toward the ends and softer in the middle. I hope that this helps. Good luck and thanks for buying the book!
Hello from Ireland!
The book is beautiful and a wonderful treat for someone who has just discovered a dairy/wheat/egg white intolerance but loves baking (and sweets!).
It has been a bit of a challenge tracking down all the ingredients, however. Please can you tell me if Betsy’s Baking Mix can be substituted for Bob’s Red Mill gluten-free all-purpose flour for the cookie recipes? It’s pretty expensive to ship from the US and I’ve trawled the internet looking for alternatives but if they’re there, I can’t find them! None of the many available have garbanzo bean flour as their main ingredient. (Amazon.co.uk doesn’t do Bob’s Red Mill.)
One thing I have learned that others in Ireland and the UK might be interested in – it looks like we can use good, old-fashioned Cookeen (our version of Crisco) instead of palm oil shortening. Haven’t tried it yet but it appears to be similar – http://en.wikipedia.org/wiki/Shortening.
Thank you so much for cheering me up in the weeks post food intolerance testing
Nicola
You post great posts. Bookmarked !
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