With the holidays in full swing, you might be searching for some great baking recipes. But what do you do when you have a friend or family member who has food allergies or sensitivities? In this blog post, we are going to share a recipe that can be made allergen free, along with some tips from on how to alter recipes you already have. In addition, we are going to give you a great wine pairing that will completely compliment your delightful baked good.
Let’s get started with a few tips on altering recipes:
For most baked goods like cakes, pies, muffins and cookies, you can substitute flour 1:1 for brown rice flour, gluten free all-purpose flour or a mixture of the two. You can also substitute milk in cakes and muffins for almond milk, rice milk, or soy milk in equal parts. Some of oil in a recipe can be substituted with unsweetened applesauce or another fruit puree. Eggs can be substituted with a commercial egg substitute or with a homemade egg replacer like flaxseed (or chia seed) in water. Put 1 tbsp of ground flaxseed or chia seeds in a cup with 3 tbsp warm water, let sit for 30 minutes until it becomes gelatinous,then you will use this mixture 1:1.
Recipe: Cinnamon Coffee Cake
Coffee Cake Ingredients:
Coffee Cake Wine Pairing:
Kappy’s Fine Wine & Spirits has a large selection of wines and spirits to choose from, so we asked our experts which wine would pair best with coffee cake. They agreed that either the Gancia Asti or the Moscato d’Asti would both pair nicely with this great dessert.
You can pick up these wines and much more at all Kappy’s Fine Wine & Spirits.
Jess is a valuable member of the Kappy’s family and has been gluten free and dairy free (and limiting soy, eggs, etc) for 10 years and enjoys sharing her experiences and recipes.