Anyone have one? I have a friend that has 2 kids with lots of food allergies. She asked me if I could make them both birthday cakes that are wheat, soy, egg and peanut free. I did one when they were smaller (before we knew about the wheat and soy allergies) that was call 'wacky cake' that was egg free. It is awesome but I can't use that one this time.
Any ideas on flour subs and if you can just sub one for regular flour?
I would first look in the gluten free section of the grocery store and read labels for ingredients to make sure it is also free of soy and egg. I would also ask the mother to provide a list of soy derivatives just to be on the safe side. Soy is hidden in so many products lately.
My brother had to go on the yeast free diet which means no flour, dairy or sugar. So I modified a scratch recipe. It called for 2 cups of flour and I used 1 cup of almond flour mixed with 1 cup of bean flour (I found them in the baking aisle of my central market H-E-B) and just increased the baking soda to 2 tbsp instead of 1. I did use eggs because he could have eggs so I don't know what to tell you about that. Hope that helps!