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Old 06-15-2006, 09:21 AM   #1
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Cakeability? = Add in for cooking with nut flour

http://www.netrition.com/expert_fo...lity_page.html

Anyone ever tried this? Its supposed to lighten up the texture of things made with nut flours, like almond flour?
I'm thinking about giving it a try, but wanted opinions.
Thanks!
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Old 06-15-2006, 05:45 PM   #2
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I use it and I make my own. Because it is so expensive otherwise.

1/4 cup egg white powder (like JustWhites)
1 tsp xanathan gum
1 tablespoon baking soda
1 Vitamin C tablet - crushed. Or 1 tsp powder

I crushed the vitamin C in a coffee grinder.

Someone on this board posted it and it works beautifully.
1/4 cup per 1 cup ground nuts.
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Old 06-16-2006, 11:34 AM   #3
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I have used it and it works very well. I got it on sale a long time ago. It sure is expensive. I am going to attempt to make it like Lou suggested.
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Old 06-16-2006, 07:35 PM   #4
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oh WOW, Lou!! Thank you so much!! I will just make it myself!! You are a genius!
I have xanthum gum, so I just need to get the egg white powder.
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Old 06-16-2006, 07:52 PM   #5
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What does the Vitamin C do for this product? Would it work without it?
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Old 06-17-2006, 09:49 PM   #6
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I have a feeling that Vitamin C (which is ascorbic acid) is being used as a preservative in the Cakability product (its listed in the ingredient list). You could probably leave it out.
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Old 06-17-2006, 10:01 PM   #7
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Quote:
Originally Posted by Strawberry
I have a feeling that Vitamin C (which is ascorbic acid) is being used as a preservative in the Cakability product (its listed in the ingredient list). You could probably leave it out.
Ascorbic acid (vitamin C) is usually n easily-available sub for citric acid in mixes. An acid is usually needed to set off the baking soda in the presence of moisture. That's why you usually see buttermilk (lactic acid) in company with baking soda. Baking powder has its own acid (tartaric acid).

I'd leave it in, unless you want to use cream of tartar (tartaric acid) or citric acid, which can be bought in wine making shops, I think.

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Old 06-17-2006, 10:29 PM   #8
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I bought a little bag a while back out of curiosity. Haven't tried it yet as I am still on induction. But, even if it does work, I don't think I'll buy it again as it was incredibly expensive. Think I'll try THELOU's version instead.
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Old 06-18-2006, 02:00 PM   #9
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so do i just make my recipe as usual and and and 1/4 cup? then still use what ever ingredients i have in the recipe? even if i use in the recipe- such as baking soda then whats ever baking soda is in the in the fake cake abiltity?whew i hope that made sense.
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Old 06-18-2006, 07:11 PM   #10
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theislandgirl - any idea what amount of citric acid you could sub for the Vitamin C tablet? Still the 1 tsp.? I do have citric acid, but not ascorbic or Vit. C tablets...
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Old 06-18-2006, 07:56 PM   #11
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ooooohhh.. thanks for the info about the Vitamin C!!
I would hate to waste my time baking something and then not have it rise properly!
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Old 06-19-2006, 09:34 PM   #12
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Quote:
Originally Posted by dizneegirl
theislandgirl - any idea what amount of citric acid you could sub for the Vitamin C tablet? Still the 1 tsp.? I do have citric acid, but not ascorbic or Vit. C tablets...
Forgive me for just maundering on, I'm thinking aloud...the original pseudo-bakeability recipe doesn't give the 'strength' of the VitC tab or the powder (100mg? 250mg? super duper 1000mg?) so I'd just wing it.

I can only guess. Fer'instance, ya only use a teeny bit of cream of tartar, the equivalent of swiping a lemon wedge across the bowl, for egg whites. Ya use a fair bit of buttermilk for raising muffins or buttermilk/soda chocolate cake.

I'm guessing a 1:1 by volume with the baking soda will probably be MORE than plenty...and again, the pseudo-bakeability recipe has about a 1:3 ratio. SOOOOO, guessing the acids are all, well, roughly equally acid, go with the 1 tsp citric acid powder. Back to square 1! Far as I can tell, nothing bad could really happen except maybe your baked goods are fairly tangy...

Good time to whip up a lemon almond pound cake, eh?



Me, I just use the vegetable gums (not/Starch, not/Sugar, xanthan, guar, acacia when I can get it, methylcellulose ) as stabilizers, I use baking powder or soda in my nut cakes anyway, I can add protein powder or dried egg whites (which are, BTW, silly expensive in the grocery store and very hard to get up here, so that explains one of the reasons the Bake-Ability is so pricey) and any acid I can get my hands on, usually buttermilk or yogurt.

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Last edited by theislandgirl; 06-19-2006 at 09:41 PM..
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Old 06-20-2006, 07:21 AM   #13
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What about using white vinegar to replace the citric acid?
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Old 06-20-2006, 11:59 AM   #14
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Is the Cake ability only used for cakes?
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Old 06-20-2006, 03:29 PM   #15
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It could be used for anything in which you use almond flour or other nut flour.
Click on this link for the explanation.
http://www.netrition.com/expert_fo...lity_page.html
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Old 06-20-2006, 08:36 PM   #16
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Quote:
Originally Posted by Pam
What about using white vinegar to replace the citric acid?
That would work great in baking itself, but since the pseudo-bakeability recipe is all dry stuff, it's a bit difficult to mix it in and store it in a jar. I suppose you could mix all the REST together and store it away, as long as you make a note to add the vinegar/acid when you use it. I'm GUESSING you'd need a bit more vinegar, maybe a Tablespoon.

Again, goes well in something a bit sharpish, I'd think.
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Old 06-21-2006, 01:45 PM   #17
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Could you use Buttermilk Powder in place of the Vitamin C tablet? If so any idea the quantity?
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Old 06-21-2006, 09:00 PM   #18
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Quote:
Originally Posted by jokath
Could you use Buttermilk Powder in place of the Vitamin C tablet? If so any idea the quantity?
Now we're really in the realm of wild guessing! Vit C or Cream of Tartar or Citric Acid powder (not so hard to get, really, doesn't everyone have Cream of Tartar or Vit C in the house? ) are dry acidic stuff with just enough carry to, um, carry. Buttermilk powder, on the other hand, is mostly milk powder that just happens to have been cultured with a byproduct of lactic acid. So I'm guessing it's not as acid as the other items. Again, guessing a tablespoon or more. And that's not accounting for the changes (or carbs) made by the milk powder portion.

Why not mix up a one-small-recipe-size batch and give it a test bake?

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Old 06-22-2006, 08:06 AM   #19
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theislandgirl........I have Cream of Tarter. Would I use 1 t. to replace the ascorbic acid? Thanks for your input!
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Old 06-22-2006, 01:44 PM   #20
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Quote:
Originally Posted by Pam
theislandgirl........I have Cream of Tarter. Would I use 1 t. to replace the ascorbic acid? Thanks for your input!
Your guess is probably as good as mine; as I said earlier, no "strength" was given for the 1 tsp of vit c powder, so there's no way of knowing how acid it is and how much is filler/carrier.

I'm guessing (again) that there's less filler in the cream of tartar, it being a kitchen product not a supplement, so I'd start with just a little less, maybe a 1/2 tsp in the total recipe for calculation purposes, make a test recipe amount only of the mix (1/4 cup total mix is what's used per cake in the original, right?), and test it by making a known recipe. OR you can assume/guess cream of tartar is just as acid as the citric acid discussed earlier and use the 1 tsp. What can go wrong except (again) your cake or muffins might be a bit tangy .

As we used to say back in the day (..before products of any kind, that is ), MBMSE or My Body My Science Experiment! Only of course now it's MKMSE My KITCHEN My Science Experiment...that applies to each and every one of us...


Last edited by theislandgirl; 06-22-2006 at 01:58 PM..
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