I've been able to make a fairly moist and springy cake using a recipe with baking powder and vinegar. However, I am failing with cookies. Help! I'm so tired of hockey puck cookies.
DD is allergic to milk, eggs, peas, peanuts, tomatoes.
She has no trouble with soy or wheat.
Soy Garden buttery spread is pretty darn good for baking. I was pleasantly surprised and I can generally sub soy milk or just water for a liquid but the eggs are killing me. I've tried flax seed oil but my DH isn't thrilled about how that tastes. (Yeah, I know it is supposed to be about tasteless.)
The cookies have lift while baking but lose it as soon as they cool. I think they need more protein to maintain the bubbles right? Is there a way to add more protein with out adding odd flavors?
DD is allergic to milk, eggs, peas, peanuts, tomatoes.
She has no trouble with soy or wheat.
Soy Garden buttery spread is pretty darn good for baking. I was pleasantly surprised and I can generally sub soy milk or just water for a liquid but the eggs are killing me. I've tried flax seed oil but my DH isn't thrilled about how that tastes. (Yeah, I know it is supposed to be about tasteless.)
The cookies have lift while baking but lose it as soon as they cool. I think they need more protein to maintain the bubbles right? Is there a way to add more protein with out adding odd flavors?
