Babycakes Covers the Classics: Gluten-Free Vegan Recipes From Donuts to Snickerdoodles (20 page)
Read Babycakes Covers the Classics: Gluten-Free Vegan Recipes From Donuts to Snickerdoodles Online
Authors: Erin McKenna,Tara Donne
Tags: #Non-Fiction, #Health
POTATO STARCH
A necessary thickener for gluten-free baking that adds moisture.
Potato starch (not to be confused with potato flour!) can be interchanged with cornstarch with similar results.
RICE FLOUR
You can use brown or white rice flour for all these recipes without worrying too much over the results. I prefer brown because it retains more of its nutrients.
RICE MILK
The perfect alternative to milk in any recipe. Read the labels to find a gluten-free, vegan variety.
SORGHUM FLOUR
I incorporate sorghum flour into recipes when I need a neutral flour that will adapt to the flavors I’m baking with. Sorghum is high in antioxidants, and it contains a balance of protein and starch that digests slowly, which is wonderful news for diabetics. It is also a perfect complement to garbanzo and fava bean flour.
VANILLA EXTRACT
Since many brands of vanilla filter it with grain-based alcohol, make sure to find a gluten-free brand that you’re in ideological agreement with.
VEGAN SUGAR
This may be on your grocer’s shelves by the names evaporated cane juice, Florida Crystals, Rapadura, or Sucanat. It is a choice substitute for refined sugar. Although it is made from sugarcane, it isn’t processed to the same degree or in the same ways, and therefore it retains a lot of the nutrients found in cane sugar, unlike bleached white sugar.
UNSWEETENED
COCOA POWDER
Not to be confused with regular cocoa powder, which contains sugar. Make sure to get natural unsweetened cocoa powder and avoid Dutch-process or alkalized versions, as they do not react with baking soda.
XANTHAN GUM
A binding and thickening agent necessary to hold gluten-free baked goods together.
My sister Bridget
THE PURVEYORS
AMAZON
One-stop shopping for everything from flours to Better Than Milk soy-milk and rice-milk powder
www.amazon.com
BOB’S RED MILL
Gluten-free flour, oats, leaveners, and xanthan gum
www.bobsredmill.com
DAIYA CHEESE
The very best gluten-free vegan cheese on the market
www.daiyafoods.com
ENJOY LIFE CHOCOLATE CHIPS
www.enjoylifefoods.com
INDIA TREE
All-natural food coloring in safe and beautiful hues
www.indiatree.com
LUNA AND LARRY’S COCONUT BLISS
Vegan, gluten-free, agave-sweetened ice cream
www.coconutbliss.com
OMEGA NUTRITION COCONUT OIL
The very best coconut oil on the market. I use unscented exclusively.
www.omeganutrition.com
ORGANIC NECTARS
The only agave nectar BabyCakes NYC trusts
www.organicnectars.com
PANGEA
Vegan products galore!
www.veganstore.com
SINGING DOG
Vanilla extracts and vanilla-bean paste cinnamon, and spices
www.singingdogvanilla.com
SUZANNE’S SPECIALTIES
This will make your marshmallow substitute requirements unimaginably simple.
www.suzannes-specialties.com
TARGET
Donut pans, baking sheets, and cookie cutters, and almost every other kitchen tool you can think of delivered right to your door
www.target.com
VEGAN FOOD FIGHT
Excellent site to browse for new products and inspiration
www.foodfightgrocery.com
WHOLE FOODS
If you have one nearby, stop in and find most of the ingredients each recipe calls for.
www.wholefoods.com
Cue the tears! This is the incredibly inadequate space where I get to thank everyone for being wonderful and lovely and for helping to make this book and my life all that it has become. I do really believe this is the most important part of any book I will ever write, and that no matter what amount of gratitude I manage to convey here it will never be enough. You all mean so, so much to me. Thank you, thank you, thank you, truly.
MY BROTHERS,
Bill, Frankie, Danny, and Patrick, who lost out by a rather large margin to my sisters for the dedication in this book (kidding, guys; it wasn’t that easy a contest!), but for each of whom I am eternally thankful every day. I am extremely lucky and forever grateful to have you all in my corner at every step…
MOM AND DAD,
for their sound advice and for always lending unwavering encouragement…
ELIZABETH McKENNA,
for absolutely everything…
BRIDGET McKENNA,
for always volunteering to assist in times of crisis and for allowing me to include her beautiful face in these pages…
OLIVER FENDLEY,
for making me laugh and raising my spirits at all times and for being gorgeous…
FRANK McKENNA,
because the way you live your life inspires me daily.
IN GOD WE TRUST
and
SHANA TABOR,
for designing BabyCakes NYC’s uniforms…
EMILY WOESTHOFF,
for spearheading a cookbook Twitter account and managing all of my first cookbook’s e-mails so that everyone’s baking adventures went smoothly, and to Ryan Rosa for following her lead…
SABRINA WELLS,
for bearing with me while I trashed the kitchen endlessly, tracked new ingredients all over the floor, and forgot to put them in their rightful place; and for coping when I was pulled away from the bakery to make this book happen…
THE NYC BAKERY GIRLS,
for being a constant source of pride and joy and amusement and for helping make the shop the best place to be in the city on any given day…
THE LA BABYCAKES TEAM,
for being wonderful and for carrying on the legacy of BabyCakes NYC so perfectly…
ALIZA FOGELSON,
my editor, and
PEGGY PAUL,
her assistant, for keeping this book safely on the tracks and for entertaining all of my occasionally insane ideas…
CARLA GLASSER,
my agent, for pushing me to write this manual, and her gracious assistant,
JENNY ALPEREN,
for taking care of all the minutiae…
HAMISH ROBERTSON,
for being the graphic-design genius behind BabyCakes and for sticking with us since the beginning…
JENNY JEMISON
and
FS77.COM,
for creating the bakery’s logo and also for the BabyCakes NYC Piece of Cake slices so everyone knows what they’re getting into…
RACHEL FERIOZZI, ANSARYS ANDINO,
and
ALEKSANDR BARSETEIN,
for the invaluable feedback on the recipes in this book…
KATHLEEN HACKETT,
for expertly testing all my recipes and giving absolutely critical feedback…
TARA DONNE,
my photographer, for doing yet another excellent job capturing the spirit of BabyCakes NYC…
KYLE ACEBO,
for being the toughest, sweetest photo assistant, and for having such good hair…
SARAH BISHOP,
for whirling the hairdos in this book into pure magic…
TASHA BROWN,
for keeping our always-melting makeup in check…
ANGEL TERRAZAS,
for helping to prop-style it all…
KATHY NASH,
for all she did on our photo shoots—from props to overall fun and motivation…
To all my
NIECES
and
NEPHEWS,
for gobbling BabyCakes down since before I opened this shop…
MR. FARES,
my high-school English teacher, who once said, “Make me famous, Erin!” I’m trying, Mr. Fares…
EMILY AND ZOOEY DESCHANEL,
for single-handedly spreading the BabyCakes NYC word throughout Los Angeles and beyond…
LENORE WELBY,
for finding a spot for me on the
Martha Stewart Show,
and Martha herself for her invaluable whispered advice at each commercial break…
CARRIE BACHMAN,
for continuing to support the BabyCakes cookbooks well beyond her call of duty…
ALL OUR LOYAL CUSTOMERS…
I love you…
All the
BLOGGERS
who baked their way through my first book,
BabyCakes
—I’ve kept my eye on you and you’ve made me so proud…
DAVID METTLER,
for directing our genius cookbook trailers, and
JUSTIN GALLAHER,
for his remarkable video editing…
And to
CHRIS CECHIN,
for holding hands tightly with me through this second cookbook, and through life. Thank you for understanding me deeply and for finding me at the perfect time.
A
agave (nectar):
-Sweetened Chocolate Glaze,
6.1
,
6.2
-Sweetened Plain Donut,
6.1
,
6.2
apples:
banana(s):
Frozen Chocolate-Dipped,
3.1
,
3.2
berries:
Black-and-White Cookies,
2.1
,
2.2
Blackberry Jam:
Blackberry Swirl Donut,
6.1
,
6.2
breads and donuts.
See also
pancakes
;
waffles
:
Agave-Sweetened Plain Donuts,
6.1
,
6.2
Blackberry Swirl Donuts,
6.1
,
6.2
breakfast: