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Recipes: Babycakes NYC
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The September issue of Food & Wine is fantastic. In addition to a design feature highlighting Big Red Sun (they designed the outdoor space for Hotel San Jose), F&W also gives three pages to the adorable Erin McKenna of BabyCakes NYC. The article serves up three delicious recipes and the story of how an allergy diagnosis required Erin to shrug off all wheat, dairy, sugar, and caffeine from her life. Her recipes creatively use natural sweeteners and alternative whole grain flours. Can't wait to try them in my own kitchen and in person the next time I'm in New York City!
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Sarah Ikegami said:
Kelly said:
Babycakes is fantastic!
They do need to be careful when using the term "wheat free" when using spelt flour. Spelt is a type of wheat. Some who have wheat allergies can tolerate spelt flour,but a lot of people are seriously allergic to any wheat flour.
As for the term "gluten-free" - gluten-free is always wheat-free, but wheat-free is not always gluten-free. This is because of gluten being present in other non-wheat flours such as barley and rye.
Here is my interview of Babycakes which covers more of this topic:
http://celiacchicks.typepad.com/celiacchicks/2006/06/sweet_thang.html
I only featured my favorite items. As far as the actual cakes go...let's just say they were not well received amongst my co-workers. I'm curious what you will think about them.
Babycakes looks magical. I made the spelt scones with raspberries. Delicious! I have since added spelt to many recipes.