Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
Oh my gosh Karin, Did you have ESP tonight, were you reading my mind??? I was just thinking how, when I've been off the cocoa COMPLETELY for a few months if I might be able to mix the 2, a little cocoa with a little more carob and hopefully have the cocoa taste dominate the (horrid) carob taste, and thus avoid a reaction.
The alkali concept is interesting. Wonder if that's the real culprit and that one who is sensitive should look for a brand that doesn't use alkali, or, does it HAVE to be used for part of the processing? I dunno.
I DID try making my beloved brownies tonight using the carob and my wheat alt. flour mix. I used less carob and more sugar like Allie suggested, which worked out well. I also added a little vanilla into the batter and made a vanilla glaze. It was ok, not spectacular, but ok. It will just HAVE to suffice for a while, no matter how much of an unhappy camper I am. Chocolate is truly one of the pure joys of my life!!
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Cocoa/Carob mix?
Oh my gosh Karin, Did you have ESP tonight, were you reading my mind??? 
Chocolate is truly one of the pure joys of my life!! 
