Whole Story

The Official Whole Foods Market® Blog

 

37 Comments

Comments

Brandi says ...
I use agave nectar instead if sugar for baking. It's half the amount of sugar and is 25degrees less. You cook in the same amount of time.
04/30/2009 9:58:05 AM CDT
janice schlickman says ...
i am a whole foods fanatic. i can't drive by a store without going in. recently, i've enjoyed playing with some old recipes to get a healthier, more nutritious, tastier bang for my buck. sometimes, it gets ugly, but i've come up with some great recipes using spelt flour instead of wheat, fruit instead of sugar, stevia, etc... applesauce instead of fat... and would love to see more of those kinds of offerings from whole foods. here is my mom's zucchini bread recipe, and how i adapted it: Ma’s Zucchini Bread Recipe – The Best in the World! (and how I make it into sugar free, white flour-free, virtually no fat muffins) (if you omit the nuts, there is no fat, but i think they give it needed texture and substance.) Preheat oven to 350 degrees. Spray bottom and sides of 2 loaf pans or 1 bundt pan or 1 rectangle pan. Mix together: 3 eggs (egg white equivalent) a squirt of vanilla (way more than a squirt - i love vanilla) 1 cup of oil (applesauce) 2 cups of grated zucchini (maybe a little more and at least one large grated carrot) Mix together and then add to the wet ingredients: 3 cups of flour (spelt flour) 2 1/4 cups of sugar (2 c of frozen juice concentrate, white grape or apple) 1 t baking soda 1/2 t baking powder.. a sprinkle of cinnamon (way more than a sprinkle - i love cinnamon) Add a handful or less of any or all: nuts, raisins ,coconut, choc bits (more than a handful of chopped walnuts and raisins) Bake for about 1 hr or until a toothpick comes out dry. After 35 mins, check to see if browning too fast. If so, cover with foil. (for muffins, i cut the recipe in half, use a 12 muffin tin, and check on them after 15 minutes. when the tops get solid, i take them out, insert a fork in the middle of the biggest one to make sure it comes out clean....if not, i put them back in....) Remove from oven and let it sit for about 1 hour or until cool. (They solidify and the flavors come out with time, but I still think they are good warm from the oven....)
05/01/2009 11:48:49 AM CDT
Valorie B says ...
HI... I also love to bake with brown rice flour..but another great substitute is barley flour, and spelt flour..the spelt flour acts pretty much like regular wheat flour. Also, as sweeteners..agave, or succanat, or stevia (that's trickier, as so little goes so far..so figuring the substitutions are tricky--I bet the manufacturers of your favorite stevia brand has recipes!) also..brown rice syrup, barley malt and maple syrup are all sugar substitutes. Martha Stuart had a NYC bakery owner on today, who has published a cookbook called something like Little Bites...you could find it on Martha;s website..her recipes are mainly gluten free and refined sugar free..and supposedly, delicious!
05/06/2009 5:08:28 PM CDT
Steph says ...
@Valorie B- I think you're referring to Erin McKenna of Babycakes? She's the only person I know in NYC owns a bakery that makes mostly gluten-free [and GF Vegan] desserts. Her cookbook is out, I haven't had much success with the recipes and so far it has mixed reactions in the GF baking world. I would also advise against baking any GF goods with spelt [spelt has a composition similar to wheat and contains gluten] or barley. Barley is a wheat people! It's a big no no for a GF diet, as is barley malt and its extracts] Anyway I can't wait to try this out, I don't like Ener-G so I'll probably use flax and brown rice instead. Thanks for posting this!
08/12/2009 7:08:55 PM CDT
ben nguyen says ...
Does Whole Foods sell an almond milk based Ice-Cream? I've seen ice cream based on MimicCreme and rice milk (Good Karma's Carrot Cake Ice cream for example), but nothing using almond milk. Does such a product even exist?
08/18/2009 9:52:19 PM CDT
doru vancea says ...
I'm vegan.I'm interested about an egg substitute(without egg or eggwhite) for cooking.How gonna found it a wholefood store?Thaks Cornell
09/07/2009 2:59:44 PM CDT
hsiaw says ...
@doru There are many options for substituting for eggs in vegan recipes. In baked goods, these include egg replacer (usually potato starch based), ground flax seeds, tofu or soy milk & vinegar. For excellent vegan cupcake recipes, I recommend checking out a book called "Vegan Cupcakes Take Over the World".
09/08/2009 9:03:51 AM CDT
Kelsey says ...
I have recently become a vegan,I am doing well so far but I miss frenchfries and potato chips. DO you sell any vegan potato chips or have any vegan fry recipes that taste delicious?
01/19/2010 2:59:53 PM CST
Robin Mooney says ...
Barbara--I don't know if you have received a reply from last year (April), or if you have found other resources, but for you and others who would like the information: I have a dairy allergy (diagnosed for 6 years) and I make homemade icecreams using Almond Breeze and Mimic Creme. www.mimiccreme.com has many really good recipes, including ice cream recipes (look under MimicCommunity--recipes are on the right). I have not ever found a dairy free pudding mix (anyone?) so you will probably have to find a new recipe. Also, LIVING WITHOUT magazine is a great resource for gluten, dairy, egg free information. Their website is www.livingwithout.com, and you can sign up to receive their emails. For those who are gluten free, Living Without also has a few "recipes" for flour blends--some containing rice flour and some that do not. I have found this site invaluable as I not only cook for myself (DF), but on occasions I entertain those with celiac's and who are vegan. I also think that the Whole Foods website (Alana) is a great place for information. One last note--in psychology, to not see other uses for something is called Functional Fixedness. When you must change how you cook and eat, you must look at the possibilities in the ingredients you CAN use--food should be an adventure, not a straightjacket!
07/20/2010 12:57:58 PM CDT
Carmen says ...
I love biscotti. This one is a little different and great if you have a lot of rosemary growing in the garden. I've made it many times though I would love to see it more healthy version of this recipe without losing taste. It's from the Food Network Kitchen. Any suggestions? Wedding Biscotti Ingredients 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 1/2 tablespoon finely chopped fresh rosemary leaves 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup sugar 3 eggs 1 teaspoon vanilla extract 3/4 cup dried currants Directions Preheat the oven to 350 degrees F. In a small bowl, stir together the flour, baking powder, salt, and rosemary. Set aside. Using an electric mixer and a large mixing bowl, beat butter and sugar together until light and fluffy, about 4 minutes. Add the eggs, 1 at a time, incorporating each egg fully before adding the next. Add the vanilla. and gently stir in the flour mixture until just combined. Stir in currants. Cut dough in half and shape into 2 logs. They should be about a 12-inches long; and 1-inch thick. Bake until just starting to brown at the edges, about 35 minutes. Let cool for a few minutes on the baking sheets. While the biscotti logs are still warm, cut each log into 1/2-inch wide slices on the diagonal. Place the slices back on the baking sheet (using 2 baking sheets if necessary to fit all the slices). Bake for 7 to 8 minutes. Remove the baking sheets from the oven. Turn the biscotti over and bake for an additional 7 to 8 minutes, until the biscotti are crisp. Let the biscotti cool for a few minutes on the baking sheet(s). Serve when cooled to room temperature, or store in an airtight container for up to 2 weeks.
11/25/2011 10:15:02 AM CST
grammysgram says ...
My husband is on a program that is attempting to reverse his diabetes, and for 3 weeks or more he is not allowed to have potato anything. Is there another substitute for the egg product for the potato starch? Thank you in advance!
12/03/2013 2:46:19 PM CST
Nikki - Community Moderator says ...
@GRAMMYSGRAM - I'm a little confused. Can your husband have eggs? If so, you would not need to use an egg replacer which would contain the potato starch. If not, check with your local store to see the options for egg repalcers they carry. They'll be happy to look through the ingredient list for you.
12/03/2013 4:49:56 PM CST

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