Frequently Asked Questions
This is an evolving list, so check back often!
1. What brand(s) of gluten free flours and starches do you use?
Most of the flours and starches I use (brown and white rice flours, coconut flour, green pea flour, black bean flour, potato starch, etc.) are Bob's Red Mill brand, but love experimenting with new brands all the time. As I try them, I'll share my results and thoughts with you here on the website!
I love King Arthur Flour brown rice flour, which is not available retail, but can be ordered from their website.
I use Ener-G brand taipoca flour most of the time. I prefer it over Bob's Red Mill, as it seems to be milled finer.
For cornmeal, I use Arrowhead Mills brand yellow or blue cornmeal.
2. Can brown and white rice flour be uses interchangeably?
In most of my recipes, yes. If there is an exception, I will note it in the recipe. Brown rice flour does contain more protein than white rice flour, which means it yields a superior finished product when it comes to breads and cakes, so keep this in mind when a recipe calls for both (or for brown rice flour exclusively).
3. What dairy free milk(s) do you use in baking?
I use a variety of plant milks in cooking and baking, but most often use either coconut or rice milk. I use unflavored varieties. Rice milk is more like skim milk and has a slightly sweet taste. I use Rice Dream brand. Coconut milk is a bit richer, but it does have more fat, so if you're counting fat grams, that may be something to consider. I like So Delicious brand coconut milks from Turtle Mountain.
I like the information on this site regarding all things coconut, including how coconut milk is made.
You can use any plant milk you like in the recipes on my site unless otherwise specified. If you are not dairy free, you can substitute cow's milk for the plant milk in an equal amount unless otherwise specified in the recipe.
4. When a recipe calls for full fat coconut milk in a can, what brand do you use and where do you purchase it?
I use Thai Kitchen canned coconut milk. I have tried several varieties and this is the brand I find works best for my recipes. You can try different brands, but before you substitute them in the recipes here, check the fat content and compare it to Thai Kitchen brand first. Each 2-ounce serving of Thai Kitchen coconut milk contains 14 grams of fat. This is important when it comes to certain recipes that are fat-dependent for texture and structure.
Note: If the "lite" variety is used, I specify that in the recipe; otherwise, use "Pure Coconut Milk".
5. Can I substitute other granulated sugars (like coconut sugar) for white granulated sugar in a recipe?
As far as I know, yes. All of my recipes have not been tested with a variety of sugars, but you should be able to use coconut sugar interchangeably with granulated sugar.
6. Can I substitute honey or pure maple syrup for the sugar in your recipes?
As far as I know, yes. You should get similar results. Both of these liquid sweeteners will impart its own flavor to the finished product, so you may want to consider that when deciding which to use. Honey also makes baked goods brown more than sugar does, so reducing your oven temperature by 25 degrees is advisable.
When substituting a liquid sweetener like honey or maple syrup for granulated white sugar, use less. For each cup of sugar called for in a recipe, I tend to use 2/3 to 3/4 cup honey or maple syrup.
You may also need to reduce other liquids called for in the recipe. For example, if you substitute 3/4 cup honey for 1 cup sugar, reduce other liquids in the recipe by 1/4 cup.
For each cup of honey you substitute, add 1/4 teaspoon baking soda to the dry ingredients to balance the acidity of the honey.
All that said, every recipe is unique, so be prepared to experiment.
I use local pure honey, so do not have a brand to share with you.
I use Whole Foods Market private label 365 Everyday Value Grade A Pure Maple Syrup.
6. Do you have a preference: Vita-Mix or Blendtec?
I prefer Blendtec! You can "meet" and read about my very own Blendtec, Red Hot Momma, and see just what she can do!
I know many folks who love their Vita-Mix just as much as I love Red Hot Momma, so it's a personal choice.
I'm also a fan of a regular blender and/or food processor. It all depends on the job that needs to be done.
I try to create recipes that can be successfully reproduced with a standard blender or food processor so that everyone can enjoy my recipes.
7. Can I substitute fresh grated coconut for the coconut you use in your recipe (like Macaroons)?
No. Fresh grated coconut is very wet. The coconut I use is unsweetened organic coconut called Let's Do... Organic and it is very dry.
8. What type mixer do you use?
When I use a mixer, I use a Kitchen Aid stand mixer. I prefer to mix by hand with a wooden spoon when I can. I always use my mixer for making bread.
9. Is there a good gluten free soy free substitute for soy sauce?
Yes! I like Coconut Secret Raw Coconut Aminos. For other options, check out this Stir-Fry Recipe post.
10. You use Herbes de Provence in a lot of your dishes. What exactly is that and where can I find it?
Herbes de Provence is a favorite herb blend. It is typically a mixture of the following: savory, fennel, basil, thyme, and lavender; however, the mixture may be slightly different depending on the brand you purchase. You can, of course, make your own with dried herbs. I purchase Herbes de Provence in bulk from Whole Foods Markets.
11. What egg substitutes do you use in baking for vegans or those with an egg allergy?
I have several egg substitutes that I use regularly. For details on each one and how to make them yourself, CLICK HERE.
1. What brand(s) of gluten free flours and starches do you use?
Most of the flours and starches I use (brown and white rice flours, coconut flour, green pea flour, black bean flour, potato starch, etc.) are Bob's Red Mill brand, but love experimenting with new brands all the time. As I try them, I'll share my results and thoughts with you here on the website!
I love King Arthur Flour brown rice flour, which is not available retail, but can be ordered from their website.
I use Ener-G brand taipoca flour most of the time. I prefer it over Bob's Red Mill, as it seems to be milled finer.
For cornmeal, I use Arrowhead Mills brand yellow or blue cornmeal.
2. Can brown and white rice flour be uses interchangeably?
In most of my recipes, yes. If there is an exception, I will note it in the recipe. Brown rice flour does contain more protein than white rice flour, which means it yields a superior finished product when it comes to breads and cakes, so keep this in mind when a recipe calls for both (or for brown rice flour exclusively).
3. What dairy free milk(s) do you use in baking?
I use a variety of plant milks in cooking and baking, but most often use either coconut or rice milk. I use unflavored varieties. Rice milk is more like skim milk and has a slightly sweet taste. I use Rice Dream brand. Coconut milk is a bit richer, but it does have more fat, so if you're counting fat grams, that may be something to consider. I like So Delicious brand coconut milks from Turtle Mountain.
I like the information on this site regarding all things coconut, including how coconut milk is made.
You can use any plant milk you like in the recipes on my site unless otherwise specified. If you are not dairy free, you can substitute cow's milk for the plant milk in an equal amount unless otherwise specified in the recipe.
4. When a recipe calls for full fat coconut milk in a can, what brand do you use and where do you purchase it?
I use Thai Kitchen canned coconut milk. I have tried several varieties and this is the brand I find works best for my recipes. You can try different brands, but before you substitute them in the recipes here, check the fat content and compare it to Thai Kitchen brand first. Each 2-ounce serving of Thai Kitchen coconut milk contains 14 grams of fat. This is important when it comes to certain recipes that are fat-dependent for texture and structure.
Note: If the "lite" variety is used, I specify that in the recipe; otherwise, use "Pure Coconut Milk".
5. Can I substitute other granulated sugars (like coconut sugar) for white granulated sugar in a recipe?
As far as I know, yes. All of my recipes have not been tested with a variety of sugars, but you should be able to use coconut sugar interchangeably with granulated sugar.
6. Can I substitute honey or pure maple syrup for the sugar in your recipes?
As far as I know, yes. You should get similar results. Both of these liquid sweeteners will impart its own flavor to the finished product, so you may want to consider that when deciding which to use. Honey also makes baked goods brown more than sugar does, so reducing your oven temperature by 25 degrees is advisable.
When substituting a liquid sweetener like honey or maple syrup for granulated white sugar, use less. For each cup of sugar called for in a recipe, I tend to use 2/3 to 3/4 cup honey or maple syrup.
You may also need to reduce other liquids called for in the recipe. For example, if you substitute 3/4 cup honey for 1 cup sugar, reduce other liquids in the recipe by 1/4 cup.
For each cup of honey you substitute, add 1/4 teaspoon baking soda to the dry ingredients to balance the acidity of the honey.
All that said, every recipe is unique, so be prepared to experiment.
I use local pure honey, so do not have a brand to share with you.
I use Whole Foods Market private label 365 Everyday Value Grade A Pure Maple Syrup.
6. Do you have a preference: Vita-Mix or Blendtec?
I prefer Blendtec! You can "meet" and read about my very own Blendtec, Red Hot Momma, and see just what she can do!
I know many folks who love their Vita-Mix just as much as I love Red Hot Momma, so it's a personal choice.
I'm also a fan of a regular blender and/or food processor. It all depends on the job that needs to be done.
I try to create recipes that can be successfully reproduced with a standard blender or food processor so that everyone can enjoy my recipes.
7. Can I substitute fresh grated coconut for the coconut you use in your recipe (like Macaroons)?
No. Fresh grated coconut is very wet. The coconut I use is unsweetened organic coconut called Let's Do... Organic and it is very dry.
8. What type mixer do you use?
When I use a mixer, I use a Kitchen Aid stand mixer. I prefer to mix by hand with a wooden spoon when I can. I always use my mixer for making bread.
9. Is there a good gluten free soy free substitute for soy sauce?
Yes! I like Coconut Secret Raw Coconut Aminos. For other options, check out this Stir-Fry Recipe post.
10. You use Herbes de Provence in a lot of your dishes. What exactly is that and where can I find it?
Herbes de Provence is a favorite herb blend. It is typically a mixture of the following: savory, fennel, basil, thyme, and lavender; however, the mixture may be slightly different depending on the brand you purchase. You can, of course, make your own with dried herbs. I purchase Herbes de Provence in bulk from Whole Foods Markets.
11. What egg substitutes do you use in baking for vegans or those with an egg allergy?
I have several egg substitutes that I use regularly. For details on each one and how to make them yourself, CLICK HERE.
