Kosher for Passover a God Send for the Corn Allergic

Every year I go on a shopping spree during the weeks preceding Passover. Corn has infiltrated almost everything eaten in the USA – except for this small pocket of time things like Coca-Cola and marshmallows are available without corn.

Normally, I would have been shopping more than one day – and would get a real supply of Kosher for Passover treats. This year? The head cold that took a good part of Southeastern Michigan out for at least a week. First it hit me, then my DH.

On the day I decided to do the Kosher for Passover shopping, his majesty, SMR fell off the bed and we had to spend most of the day at the veterinarian! It seems the little guy has developed really bad arthritis on one of his front elbows, and a milder case in his other front elbow. He is now on puppy pain medication for it.

So, I got all of 2 hours to hit the main Kosher Kroger in our area. The Kosher for Passover section they normally have was much smaller than I remembered from past years. This might be because I usually shop before Passover actually starts.

So, to all of the Ashkenazi Jews who keep strict Passover dietary rules – meaning no corn or beans – I say THANK-YOU!

Logic Failure? (Cornstarch is the Powder in Powdered Gloves)

http://www.medicalnewstoday.com/articles/141448.php

So, not using powdered gloves lessened “latex-related illness.” Hello? Cornstarch, anyone?

::: head desk ::::

The corn lobby will do just about anything to not admit that corn – in all its derivative forms – can cause allergic reactions.

Am I the only one who thinks maybe the powder might, just possibly, be the problem?

(Unpowdered latex gloves don’t have cornstarch!)

August and September Equal Canning (and Freezing)!

I have been absent from blogging due to massive amounts of canning.  Of course, I did my traditional (not roasted) ketchup and barbecue sauce – not to mention enough bread & butter pickles to make for Christmas, the parents, and the in-laws.  This year I also made peach preserves, plum preserves, gingered-pear preserves, grape jelly, raspberry jelly, and small batches of blackberry jelly and nectarine preserves.  I will be doing a bit of apple preserving as well – frozen pies, pie filling, apple preserves, and maybe, just maybe, some drying.  (I am thinking of getting a dehydrator.  Any recommendations?)

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I would be doing more, except, well, you can’t find anything smaller than a quart canning jar for love or money in my area.  I went far afield to find some 4 oz. and 8 oz. canning jars.  I’m put off by paying for shipping for canning jars!  I may put up grape juice and other fruit juice since quart and half gallon jars are currently available. I will admit that I have fallen in love with the 12 oz. quilted jars.  They are perfect for giving pickles as gifts rather than the somewhat too large quart jars (yes, I know some folks can eat a whole quart in a sitting), or the too small 8 oz. jars – plus, they look pretty.

Why do I can so much stuff?

Well, because of my allergies.  Do you know all the things that have corn?  Do you realize that it is impossible to even get commercial pectin without corn (dextrose)?  Yes, I even made my own pectin from apples. 

I use beet sugar to minimize the issues with cross-reactivity with cane sugar and corn.  It is very common to react to cane sugar if you are allergic to either rice or corn to react to corn sugar – or develop it.  Well, I’m allergic to both corn and rice.  Thus far I am not allergic to cane sugar, but I am not going to tempt fate by using it in everything.  I am aware that those with sulfite allergies cannot use beet sugar.  (Beet sugar is high in sulfites due to the way it is processed.)

I can guarantee that there is no cornstarch used in dusting my jars or lids for processing and packaging.  The lids and jars are washed and then sterilized to remove any foreign substances.  So far, out of tons of jars, I have only had 2 fail to seal.  Once my cabinets are in and filled with the goods, I will post a picture of all – or most -of my canned bounty.

It really isn’t that hard to do.  Of course, I grew up canning foods so I may have a few non-standard habits that the USDA would not approve of.  I figure that if my Great Grandmother (a USDA circuit rider in the 1920s) would do it, it would be safe.  All my relatives are canners.  I even heard my aunt can’t keep up with her crop in-take.  My bounty comes from the Farmer’s Market.  All local farmers who rely on repeat customers.  No one is allowed to sell there if they aren’t the actual grower or producer.  I know that there is a problem at other markets with non-growers and non-producers acting as middlemen, not here.

If you want to try canning, I highly recommend the book, Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today.  I like this even more than the Ball Blue Book because it has so much more information.  I think it is worth every penny I spent on it.  It is already getting very worn.

I’ve run out of room in my freezer!  It is filled out with most of a quarter of a cow, blueberries, a raw ham, and various pork and lamb pieces.  I have recently learned that baked bread tastes fresh if you freeze it immediately after baking.  (I love the The King Arthur Flour 200th Anniversary Cookbook/Dedicated to the Pure Joy of Baking – chock full of useful information like this.)  A good rainy day for baking massive amounts of bread and freeze it up for later use. 

Now, DH is a city boy, through and through – well, he is a lake lover but never seems to make it out onto the lake these days.  This makes him nervous about the preserving tendencies of his wife.  He is upset that I have a freezer that is full and have been making noises about possibly acquiring a second one.  I have a small freezer and would like a second one.

I have managed to do a very small amount of knitting – just work on a pair of socks I started way back in March.  Yes, I am the world’s slowest knitter.  Sorry, no picture yet.

I will be posting the recipes in the following days.  And, yes, I will be returning to book reviews in a bit.  I should just plan on a August into September sabbatical for canning every year.  Really, I should…

Making Skillet Meatballs

Well, still stuck in California without an oven in a tiny hotel room efficiency. So, I made up some meatballs.

First the ingredients:

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  • Crackers
  • 1 lb. ground sirloin
  • a bit of garlic
  • Tomato or Pasta Sauce you like (not shown)

Step 1: The first thing to do is to crumble the crackers so that they can easily be mixed in with the ground sirloin and garlic:

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Step 2: This of course makes it possible to easily to make the mixture into meatballs.

How to do that?

Just take your clean hands and make small balls of about 1 inch diameter.

Step 3: You should start the skillet up at about a medium heat.

Step 4: Once you have the meatballs formed, plop all of them into the 20071218 016skillet leaving some space between each meatball.

Step 5: You need to brown each side completely before adding the pasta sauce.

Step 6: Cover the meatballs with a tomato or pasta sauce of your choice.

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Step 7: Cover and let simmer for at least 30 minutes.

Check from time-to-time to make sure the meatballs are done throughout.

Note: You can get rid of grease by putting paper towels on the top and letting them absorb the grease. This usually takes several paper towels.

I hope you enjoy the meatballs!

Craving Oven Food Without An Oven? (Stovetop Hot Wings Recipe)

Warning: Corn Allergics, I don’t normally react to vinegar – alcohol, yes, vinegar no. This contains vinegar of unknown derivation that I don’t react to in Frank’s Red Hot Sauce.

I wanted Hot Wings.

I normally bake my chicken to have hot wings.

I am stuck in a hotel with no oven – just a stovetop. What to do?

I started thinking about how a Dutch Oven works. You remember those? It contains and concentrates the heat. So, what I did was:

Note: Keep the fan running oh HIGH if you don’t want the fire department to be alerted to your cooking habits!

20071207 006Step 1: Open up the chicken and throw it into the skillet and saucepan with some water.

 

20071207 010Step 2: Then I covered it up and set the stovetop at Medium heat for 30 minutes.

 

20071207 015Step 3: Once that was done, I tossed it around with a spatula and added Frank’s Red Hot Sauce (lots of it – because I like hot wings.)

 

Step 4: I covered them up again and let them cook another 20 or so minutes – checking once and a while to make sure they didn’t burn.

Step 5: Once they are coming off the bone easily, take them off the stove and serve.

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Yes, I know it isn’t pretty, but it is just so darned good!

Leftovers can be saved and microwaved quite easily in the fridge. It took about 1.5 to 2 hours total to make these – I’m including the “Where did I put that?” factor.

Traveling by Air with Corn Allergy?

Don’t.

Ok, so it is not always feasible not to use air travel. Not only do I have a constant fear of exposure to popping popcorn within the airport, I have to carry food if I don’t want to starve. So, where does that lead someone like me – especially with the new TSA rules?

Well, solid foods, for the most part, are still safe to carry with you, providing you remember to bring them. Of course, this limits the other carry-ons you can bring. (Have to keep the laptop, purse, medications, and, of course, a small book or knitting project with me to keep me from going insane from not being the driver.)

Notice that I am not suggesting even trying to eat at a restaurant? There is a very good reason for that. Even if the restaurateur claims their food is safe, there is a very good chance that the meat, salad, etc., that they are claiming is safe has been washed with a citric acid derived from corn. Under the Codex Alimentarius the manufacturer is not required to label it.

French fries might be safe? No. Vegetable oil is almost always going to contain some corn oil.

Baked potato? You are in an airport. Do you think a plain baked potato is in the offing anywhere? Most restaurants only keep their fastest of fast foods on the airport dining list.

Why am I posting this?

Well, I had to quickly board a plain for an unexpected trip (medically related – so had medications to bring, too). The trip was expected, but we had to leave much earlier than expected.

I was busily scrambling to get such necessities as clothes, medications, a dog/house sitter, and various sundries together, that I just forgot to put some pear bars into my purse to keep me from starving. (There is a reason I am somewhat stingy with my food. Food Allergy is a very expensive disease.) I had fixed some devil’s food cupcakes, but forgot them on the counter in my kitchen.

It did not help that due to the medical nature of the trip, I had to carry quite a few items that I would not normally be carrying.

Of course, this happened on the Saturday Midway and O’Hare decided to get hit with a snowstorm. What happens when Midway and O’Hare can’t move flights? Everything in the air starts to shut down or have delays.

So, there DH and I were wanting to get on a plane. We arrived at the airport at around 10:15 for a 12:20 flight. Our flight was canceled.

We got to the ticket agent about the time our flight was supposed to have left. Why was this? We were on time, however, some idiots were monopolizing 3 ticket agents for over an hour! You would think that customer service values would have dictated that the airline find out who was on the flight that was just canceled due to weather and pull them ahead for rebooking. But, that would have made sense. Nothing in an airport makes sense.

So, when we get to the counter, the booking agent puts us on a flight that is leaving in 15 minutes. Um… We hadn’t been through TSA yet. I carry an epi-pen all of the time, and, have been stopped due to that, this day I had a ton of medications with me. (It does not happen often, but it does happen.) I was also carrying my purse and laptop. Since you have to take out your laptop and take off your shoes, the minimum amount of time to get through TSA is at least 15 minutes. This day was no exception.

We got out of the TSA line to see our flight taxi away from the gate. The agent then set about giving us a couple of alternatives:

  • Fly to Nashville, TN then to LAX
  • Fly to Baltimore, MD, then Nashville, TN then to LAX

DH made the observation that the snow was more likely to shut down Baltimore than Nashville, so we got to spend 5 hours cooling our heels in the Nashville airport.

Now, I hate airports, but I hate going through security lines more. I don’t object to security, per se. It is just that the set up defies common sense in the way it is instantiated as far as I am concerned. I’m not a queuing theory maven, but there has to be a better way, and if you are carrying injectibles, every time you go through is a time that is more likely to create a delay due to randomization algorithms used to determine who will get the detailed search. (Randomization algorithms do make sense, but, no one gladly gets to carry these medications, trust me.)

My DH, on the other hand, loves to create long layovers so he can exit the airport, investigate the area, and then explore. Once I’m in the system I have no desire to leave until I am at my destination. This makes traveling by air – unless a direct flight – somewhat stressful for the two of us traveling together. (I also prefer to travel by car – he doesn’t. I think nothing of a 24 or 48 car drive, because I have at least the illusion of control.)

Now, let’s think about this.

Do you think the flight we got rescheduled on left soon after our original flight? Nope, 2 hours had to pass by before we got to our Nashville flight.

The flight from Nashville to LAX had its gate changed exactly 30 minutes before it was supposed to depart. So, we got into the air and they served the normal snacks – none of which are safe for me as a corn-allergic (and other allergic) individual. I slept most of the flight. Yes, I am that awful passenger that can sleep anywhere and have been known to be in a business suit snoring on a plane.

We arrived at LAX at 9:00 PM Pacific. Got our bags and then tried to get the bus for our car rental agency. The first bus never even stopped. The second bus came about 20 minutes later. By this time it was 10 PM Pacific. Another 20 minutes at the car rental place and, we got our car.

Now, we did the smart thing and called the hotel for directions. You would think that this would have worked. Except the directions we were given included taking “5 to Pacific.” Those in LA / Glendale know that that is not even possible. But, we called 3 times and got the same directions before stopping.

We stopped at a gas station where a young woman was talking to a bunch of her friends and had a Yahoo! Maps gadget. She put the address into her gadget and gave us accurate directions. We were supposed to be taking “5 to Western.”

Now, this took until 12:30 AM to accomplish. By this time I am tired and very hungry. We have an appointment the next morning at 11:30 AM and the only thing I cared about was getting food. I wanted to know where the nearest 24 hour grocery was on the off chance I would find something! There is a 24 hour Ralph’s (the same as Kroger where I am from.)

Of course, DH is cranky and tired – despite a large meal in Tennessee – and starts nagging me.

I should give kudos to the restaurant in Tennessee for trying. It was just that they aren’t going to know for sure what is safe. If you don’t take the time to actually call the manufacturer, the chances are very great that there is going to be corn in it. And since I tend to get sick from airplanes, I don’t want to take any more chances than I have to. (Airplanes often equal a sinus infection for me.)

Since he didn’t put me on the car as a secondary driver, it isn’t like I can drive myself there! He actually expected that I could quickly go in and out of an unknown grocery store quickly. Guess what, corn allergy + unknown grocer = TIME. You have to read and cipher the ingredients list. It isn’t just reading, you have to figure out questions like:

  • Is this manufactured on a line known to have corn contamination?
  • Is this a generally safe or unsafe manufacturer?
  • Have I eaten the equivalent safely in the past?

Now, if there were such a creature as a 24 hour Whole Foods or Trader Joe’s it would be easy. But since all of the labeling indicated that the Kroger clone known as Ralph’s has the same basic off-brand products from the same manufacturing lines, I was golden. It was just a matter of finding stuff.

So, after over 12 hours without any food whatsoever, I was finally able to cook something up. They had Foster Farms chicken – one of the few “safe” chickens for corn-allergics who do not react to corn-feed meats! I needed protein and cooked this up in about another 45 minutes.

Oh, I did mention, that if you have corn allergies, always stay in a place with at least a kitchenette?

I will blog at a later date of how much easier it is to travel by car with a corn allergy.

No Book Review Today – Adventures in Thanksgiving for the Corn-Free

Corn-free Thanksgiving with turkey can be done with a little planning and creativity.

Cranberry Sauce

I prepared the cranberry sauce around 4 PM Wednesday night. Just a simple concoction.

Cranberry Sauce

  • 3 cups cranberries
  • 1 cup of orange juice
  • 3/4 (more or less, I do this by sight) cups sugar

Bring to a boil and puree. Let it get thick, then throw it into a container and refrigerated until it is time to serve.

The Turkey, Part 1

Now to tackle the 19 pound turkey I found in my freezer. Corn-free, free range, co-op bought turkey. I cooked all night – mostly because I had a 19 pound turkey – yes, I said 19 pounds. I slept on the couch waiting to hear the electronic thermometer to go off and tell me that the thigh temperature had reached 170 degrees F.

As way of background, I had put the turkey in the oven at 4:30 Wednesday at 225 degrees F for a very slow roasting. At 3:00 AM I wondered why it still hadn’t gotten past 145 degrees F. I turned the oven up to 450 degrees to get it to heat up so I could get the meat off the carcass and start turkey soup. Well, when the temperature probe had still not budged from 145 degrees F after 25 minutes cooking I decided to take a look at the battery in the probe.

Sure enough, the new battery caused the temperature probe to shoot up to 200 degree F. I immediately pulled the turkey out and let it start cooling. At this point I decided to take a look outside my kitchen door wall (4 AM) and saw snow.

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The snow was expected – but not enough to actually stick. It is still snowing at 6:00 PM.

The Pie

While the turkey was cooling, I took the giblet broth I had been making in my slow cooker since the time I started the turkey and basted the bird in it. Then, I decided to make sweet potato pie. I cheated and used the Whole Foods Sweet Potato Puree. Here is the recipe:

Sweet Potato Pie

  • 1 can sweet potato pie puree
  • 2 eggs
  • 3/4 cups beet sugar
  • 1 cup orange juice (fresh squeezed – beeswax covered)
  • 1 tablespoon cinnamon
  • 1 teaspoon ginger

Puree and pour into prepared crust. Bake at 425 F for 15 minutes. Turn down to 350 F and bake for another 35 to 40 minutes. (I’m also milk allergic.)

The crust? I used a graham cracker crust made with Honey Grahams (plain), 3 tablespoons oil, and 3 tablespoons real maple syrup.

The Stuffing

Well, I got the pie into the oven and noticed the breadmaker had finished making the bread I needed for the stuffing. I make my stuffing a little differently. I brought 3 cups of water with a ton of sage and salt to a boil and cooked up a box of couscous that I had. While those were cooking, I tore up a loaf of homemade (breadmaker) French bread and covered it with some of the giblet broth I had made.

I poured the cooked couscous on top of bread and stirred in more broth. I let it sit while I got the pans. It was about 5:30 or so and I realized that the stuffing wasn’t quite right. Eggs! Yes, I added 2 eggs to my stuffing to make it stick together. With the stuffing sitting and saturating the giblet broth I searched for pans to put it in. Finding them I plopped the stuffing into the pans and the pans into the fridge to be heated later in the day. (450 F degrees for 30 minutes.)

The Turkey, Part 2

I promptly started to carve up my turkey and put it in containers to keep in the fridge until it was time to heat it up and serve. I admit that it was a little dry still, so I made sure to keep all the drippings – and at 19 lbs., slow roasted, there were a lot of drippings. This came in handy to heat up the turkey! Plus, none of us like giblet gravy, and for Thanksgiving, we do the whole cholesterol, artery clogging, fatty gravy!

The Turkey Soup

Now, I took out my biggest stock pot and put the mostly meatless carcass into it. I added a carrot and an onion to the mixture. Some salt and pepper and covered it all in a ton of water. Then, put it on the stove to simmer for today and part of tomorrow! It smells wonderful!

Now, if DH would only stop asking if it is ready yet…  (I’ll give an update on the ways you can use this wonderful broth / soup.)

The Nap

About this time my husband woke up and looked at me askance.

DH: “Have you slept at all?”

Me: “Yes, on the couch.”

DH: “Right.”

There was a bit more to the conversation – but some things aren’t right for a public blog. DH asked if there was any cooking left. I was telling him yes as I was loading the second load of dishes into the dishwasher.

When the pie came out of the oven, he sent me up to bed (at about 8:30 AM).  He didn’t wake me till 12:30 PM. I only had to the baked apples, spinach, mashed potatoes, and gravy.

Baked Apples

This is a really, really easy recipe that even has a bit of healthy about it. Michigan is the number two or three in apples grown in the USA and I had made quite a haul from the farmers market a while back. Some of these apples keep really well, and are just plain delicious. Now, I can’t remember what kinds I got, but I took a bit of each and peeled them.

Using one of those neat apple slicers (Amazon.com has several, here is an inexpensive example, RSVP Jumbo Apple Corer & Slicer), I sliced them up really quickly and put them in a covered casserole with just a bit of cinnamon mixed in.

Baked the covered apple and cinnamon (you can use ginger, too) at 450 F degrees for 1 hour. It is so delicious – and went really well with the cranberry sauce.

The Turkey, Part 3

It was time to put the stuffing (cook) and half of the turkey (reheat) in the oven. I figured the best way to get some moisture back into the turkey was to place it right into the fat and let it seep some of it in while it was heating up. This proved to do the trick in bringing back moisture to some of the drier dark meat cuts. I pulled the turkey out and carved it up on the serving platter.

I put the roasting pan in with the turkey and let it heat up while the stuffing cooked.

My guests (friend and in-laws) started arriving.

Mashed Potatoes and Gravy

The mashed potatoes are just boiled up.

Since I used an awesome roaster (the Cameron Cookware Multi Roaster is as similar as I can find), I could make my gravy right in the roaster. I love this style of roaster and got mine at a kitchen place that was going out of business over 10 years ago. It is one of the best investments I have ever made and have often considered getting a second one!

Now, I put my father-in-law to work mixing the salt, pepper, and flour into the gravy. I then took about 1 cup of potato water and added it. (I learned this from my Great Aunt – an awesome cook.) While he was making the gravy, I got about 1/4 cup of the giblet broth and added it to the now waterless potatoes and mashed them up sans butter and milk.

The only thing left …

The Spinach

I saute my spinach with a little garlic – no oil – and serve. It is always popular.

And now, the table …

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and of course, the obligatory pekingese investigator picture …

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To those of you who are celebrating, Smokey, my friends, family, and I hope you had a Happy Thanksgiving – with or without corn.

And to those having a hard time, my many blessings find you by next Thanksgiving.

Take the King Corn Challenge

As you might have guessed from some of my previous blog entries, I am allergic to corn – among other foods. The Avoiding Corn Forum has been abuzz with anticipation for the DVD release of the movie King Corn. None of us have been able to go see it because of the popcorn in the theaters. You see, some of us are so allergic that even aerosolized corn can cause a deadly reaction. I’m among them. In my case, it isn’t just diacetyl. Well, it seems the movie has inspired one group of bloggers to try and live corn-free:

http://www.culinate.com/mix/king_corn_challenge

Unfortunately, my cynical self and my husband immediately burst out laughing on seeing this. We thought, “You have NO idea what you are getting into!”

Then, I rethought this. This is a rare opportunity to bring to light some of the very real hidden problems in our food supply. Things those of us in the food allergic community – especially the non-Top 8 food allergens – have been dealing with. You see, FAAN and the FDA have been no help for a very long time to those of us with the rarer food allergies. But we aren’t bitter…

Anyway, I am inviting all of my readers to join in this attempt. And I am even going to give you a few reasons why.

National Infertility Awareness WeekThis week is National Infertility Awareness Week. 1 in 8 couples suffer from infertility. What has this to do with corn? There are some very preliminary studies showing that corn may disrupt the estrous cycle in mammals – including humans:

And, at least one of the chemicals in the make-up of corn is extremely stable – zearalenone – and it is also a known endocrine disruptor:

Granted, this research is quite preliminary, but the implications that it contributes not only to fertility issues but also to breast and other reproductive cancers is quite frightening.

American Diabetes Awareness MonthOf course, the obesity “epidemic” has a lot of play right now. The thing is, maybe there is something wrong with our diets that we are not in control of. This month is American Diabetes Month. Do I really need to list the study after study that High Fructose Corn Syrup (HFCS) is implicated in causing the genes that are responsible for diabetes to be triggered? Dietitians lobbied the lawmakers who allowed it into the food chain during the 1970s and 1980s to no avail. Big Food got its way.

1in 3 suffer from diabetes1 in 3 people will develop Type II diabetes, a.k.a. Diabetes Mellitus. I know that it runs on every side of my own family. I have only 2 relatives who did not develop some form of Type II – and they both had high blood pressure. Weirdly, the ones who did have diabetes did not… but that isn’t really relevant.

The truth is that our food supply is a dumping ground for corn and corn by-products due to the way the Farm Bill has developed over the years. You see, if you grow fruits and vegetables you lose money. If you grow grasses or cotton, you win. (Corn, wheat, and most grains are grasses.) You may want to use Google to find out more. This is being debated on such blogs as FarmPolicy.com.

Of course, ADM and Monsanto are always winners in the game. They price out family farmers and actively work to create new markets for corn by-products. Monsanto, if you remember, was found guilty by the European Union of suppressing studies showing that genetically modified potatoes, soy, and corn contribute to malnutrition.

I am not against genetically modified food, per se, but, please, the current record of testing is a little bit lacking.

So, I’m not asking you to eat locally (that would be easier), I’m asking, do you think you are up to the challenge of eating corn-free? Is your health worth it? A varied diet is better, and, if you have a question of what is corn-free and what isn’t, I’ll be more than happy to help!

How I Converted The Cake Recipe From June 24, 2007

I started with the basic:

Two-Egg Cake (One-Bowl) Method, Culinary Arts Institute Encyclopedic Cookbook: New Revised Edition, Ed. by Ruth Berlzheimer, 1968. pg. 687.Two-Egg Cake (One-Bowl) Method, Culinary Arts Institute Encyclopedic Cookbook: New Revised Edition, Ed. by Ruth Berlzheimer, 1968. pg. 687.

This recipe is a very basic 2 egg cake. Here are the basic ingredients:

  • 2 1/4 cups sifted cake flour
  • 1 1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup soft shortening
  • 1 cup milk
  • 1 1/2 teaspoons flavoring
  • 2 eggs

Ok, for me the allergens include baking powder, milk, and soft shortening (depending on what is used).

Ok, first, the baking powder – it has cornstarch. I’m allergic to corn, so I minimize my exposure. (It is impossible to completely avoid cornstarch due to its extensive use within our economy. I’ll post on that another day, though.) So, I usually make some up by either making 2 parts starch, 1 part baking soda. You are supposed to use cream of tartar, but I often forget and, honestly, it hasn’t messed up any of my baking yet. There are lots of recipes for substituting baking powder out there.

Next, the milk. Believe it or not, in most cases you have a one to one replacement with any liquid when baking quick breads or cakes. So, I just substitute apple juice or cider. (If you wanted an orange flavor, you could use orange juice, lemon uses lemon juice, etc.).

Now, according to The King Arthur Flour 200th Anniversary Cookbook by Brinna B. Sands you don’t necessarily need to use any oils or shortening in quick breads or cakes if you will eat them immediately. Since I used the 6 apples, they were equivalent to any shortening I may have used. If you were making the cake plain, you can just use any oil or shortening you like.

Of course, sometimes conversions don’t work, but when you succeed, it can be a very sweet success!