Frequently Asked Questions
I've had a few questions about how the card charging works, etc, so let me address that all here.
Basically, you're pledging whatever amount you want, towards the final goal of fully funding my cookbook project. Unlike some other crowd funding sites (which all work differently!), Kickstarter is "all or nothing". If we don't reach 7,500 in pledges by the end date of the campaign, the project doesn't fund, and the book doesn't get created.
Because of this "all or nothing" model, Kickstarter doesn't charge your card until the campaign ends, and ONLY if it's successful in reaching the funding goal. Your card won't be charged (Aside from possibly a $1 authorization charge, which drops off a few days later) until the end of the campaign!
So, if you are considering waiting for payday, feel free to go ahead and enter your pledge at any point. Then, you'll be "in" for any of the backer-exclusive posts that I'll make between now and the end of the campaign... and I'm working on some great exclusive recipes to post for backers!Last updated:
We had a funding goal of $10,000 for Beyond Flour, and only $7500 this time around. There are two main reasons for this: Cost and Efficiency.
As far as cost goes, about half the of recipes have already been developed and photographed.
As far as efficiency goes, I learned a LOT while developing Beyond Flour, and the experimentation has been far more efficient this time around. I know what works, and it'll be easy to expand on it.Last updated:
When planning for my first Kickstarter, I grossly underestimated how heavy the books would be, which drove shipping cost up across the board - but exponentially so when it came to international. To put it lightly, I ended up getting completely hosed on shipping cost. This time around reflects a more accurate shipping cost estimation, based on experience from the first book.Last updated:
Short version: No.
Each of these recipes are going to be designed as standalone recipes. I'm not a fan of using a catch-all "all purpose" flour, as it limits flexibility.
I try to avoid xanthan gum unless absolutely necessary, so it definitely won't be in everything. For the recipes that do call for it, you can omit it - it'll only change the texture a bit, not taste!
There will be bean flour (and rice flour, etc) in the book, but - as with all ingredients - only when it's the right one for that particular recipe.Last updated:
For one,the company we've been using for conversion and distribution didn't do a very good job on the last one, and we had a lot of complaints. I really need to have better control on ensuring that the final product is a quality one - and I'm just not able to, in this area. I feel it's better to just not offer one, than to offer one that is substandard.
Secondly, the logistics with supplying a free download to backers was problematic. For security purposes, I could only have the link active for a couple weeks at most... but many people didn't download it during that time. Over the past year and a half, I've received a trickle of emails from people who hadn't downloaded it yet, each time requiring a reset of the download code.
Between the conversion and the distribution to backers last time, I am pretty burnt on the experience of offering an ebook.Last updated:
Short answer: No.
While the book hasn't been tested for dairy free substitutes, most should work pretty OK with substituting dairy-free alternatives. For butter in sauces, oil, lard, or coconut oil should work. For milk: nut, soy, rice, or coconut milk should work (listed in order of probability of success, in my estimation!). For butter in baked goods, lard and/or shortening should work pretty well.
None of it will be exact, and it may need a little tinkering, but if you're someone who's dairy free, you're probably pretty well versed in how the different options work / need to be worked around.
I don't use soy flour in anything, so the only soy in the book is a few recipes that have soy sauce - liquid aminos can easily be substituted.
As far as nuts go, I RARELY use nut flours, and basically only for things like macarons. The nuts used in the book are things like ... a handful of cashews in an Indian dish (which could just be omitted), or in something like cookies (omit, or substitute chocolate chips, etc). There are very few recipes with nuts in them.Last updated:
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