Comments on: Banana, Cashew Nut & Dried Mango Cake / Saging, Kasoy at Binilad na Mangga Keyk a la Marketman

By: corrine

corrine — Sat, 21 Feb 2009 12:08:46 +0000

Thanks bettyq! Now, I won’t feel guilty about using ordinary flour.

By: betty q.

betty q. — Thu, 19 Feb 2009 18:55:05 +0000

Corrine…the reason those kind of flours are available is mainly for people who cannot tolerate the gluten found in wheat. Some people have absorption problems in their gut that if they ingest gluten , their body reacts. ..it is called celiac disease or syndrome. it is not so much an allergy but more of absorption problems. Am I right on the money, Doc C. and San?

As bemarvin have said…gluten is the building block. If yoou sub it with rice flour for instance, you will not have the proper structure of a baked product that identifies that particular product. I can see it being used in cookies if you want healthy cookies!

By: corrine

corrine — Thu, 19 Feb 2009 13:06:44 +0000

Thanks Angela and bemarvin for the info. bemarvin, are you based in Manila? You can be a good cook or baker with your knowledge of science. That could be a different kind of restaurant you can put up. :)

By: Angela

Angela — Wed, 18 Feb 2009 14:23:19 +0000

Bemarvin, here’s my email addy: masmoral@hotmail.com

You can email me your addy there if you are not comfortable leaving it on this site.

Thanks!

By: Angela

Angela — Wed, 18 Feb 2009 14:22:01 +0000

Hi, Corrine. I’ve had luck finding those flours at health food stores. They’re good but expensive! I have a really good recipe for Rhubarb Brown Butter Almond cake (stored away somewhere). Let me know if you’d like it; I’m happy to email it to you. (It’s actually the recipe of a cake served at a dinner that Bill Gates hosted–it was featured in our local paper)

BTW, I LOVE Beatrice’s website. She takes beautiful pictures! I’ve been visiting her site for about 8 months.