The Food Allergy Mama’s Baking Book: Great Dairy-, Egg-, and Nut-Free Treats for the Whole Family
Original price was: $19.95.$17.28Current price is: $17.28.
Price: $19.95 - $17.28
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The Food Allergy Mama’s Baking Book is a one-stop guide to delicious, everyday baked goods free of dairy, eggs, and nuts the most common food allergens. It offers timeless, foolproof recipes that are easy to prepare even for kitchen novices. It’s an invaluable resource for home bakers (and their families) who loves sweets and treats. These recipes are more than delicious enough to be enjoyed by everyone who craves great baked treats, whether they have food allergies or not. But they fill a particular need for families who find baking at home to be the smartest and safest option. All the traditional favorites are included, with chapters devoted to the best and tastiest muffins and quick breads, cookies and bars, and all manner of cakes, pies, crisps, and cobblers. In addition, the book is filled with practical advice about dealing with classroom and birthday parties, as well as easy ingredient substitution ideas. It is the go-to guide for food-allergy mamas everywhere.
Publisher : Agate Surrey (October 1, 2009)
Language : English
Paperback : 176 pages
ISBN-10 : 1572841028
ISBN-13 : 978-1572841024
Item Weight : 1.1 pounds
Dimensions : 7.5 x 0.5 x 9.75 inches
Customers say
Customers find the recipes delicious, simple, and fun. They also say the book is easy to follow and understand. Readers describe the information content as helpful, informative, and interesting. They mention it’s a godsend for those with allergies and provides adequate substitutions. Customers also mention the recipes use everyday ingredients that are easily found at any grocery store. They say the value for money is worth every penny.
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9 reviews for The Food Allergy Mama’s Baking Book: Great Dairy-, Egg-, and Nut-Free Treats for the Whole Family
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Original price was: $19.95.$17.28Current price is: $17.28.
Amazon Customer –
If I could give it 6 stars, I would!
Having tried several food allergy cookbooks and being an avid baking family, this is BY FAR THE BEST food allergy baking book available. I simply LOVE the Food Allergy Mama and am thankful she wrote this book!!! Not only does it have fantastic recpies but also great product and technique suggestions for baking without eggs/nuts/dairy. By the way, her blog is a wonderful resource as well.The first recipe from the book I tried was the yellow birthday cake. My son is only 2 1/2 but already is aware that he can’t have everything that the rest of his family can due to his food allergies. So, for my husband’s birthday, he asked me to bake a cake my son could eat also. I presented my family with a three layer cake from this book that looked like the “regular” version…and I literally was jumping up and down when we all tasted the results. My son kept saying, “I have daddy’s cake! Can I have more?” The cake was moist, rose like a regular cake, and was truly delicious. Other favorites: oatmeal raisin cookies (even better than my old version), whole wheat oatmeal pancakes (the best pancakes I’ve ever made AND they’re healthy!!!), and muffins. Pretty much everything we’ve tried is super.Having a child with egg and nut allergies, our world has been turned upside down. This book has brought a lot of joy back to my life as a mommy who loves to bake for her kids. Thank you, for helping me let my child experience many of the fun kid moments like yummy birthday cake and homemade cookies hot out of the oven! I can’t say enough good things about this book.
Joanne –
I’m a “Food Allergy Grandma!”
My hubby and I babysit my toddler granddaughter sev’l days each week. She is allergic to all three of the food-allergens that this book is based upon, so this was perfect not just for her but for me too b/c I love to cook. Now I can involve her in that activity too, and baking is a good way to start. We made the Apple-Cranberry Crostata (OCEAN SPRAY Craisins are peanut-free, also safe). It was so good, I could have eaten it all myself…easy too. (She enjoyed eating and SAYING “crostata” all day long). We’ve also made sugar cookies using cookie cutters, fast and simple, baked perfectly. I used Spectrum organic allergy-free, non-hydrogenated shortening for both items when the price isn’t too high). This morning made whole wheat waffles, tasty (another recipe for waffles uses A-P flour) and can be frozen for future use. I just made a “blueberry buckle.” Made pancakes, easy. Then made pumpkin cookies BUT substituted banana (pureed) for the pumpkin as we don’t like it, the textures are similar, so the substitution seemed logical. It worked. All recipes are 5 star! The recipes in this baking book are very enticing w/many pics of recipes–muffins, scones, biscuits, yeast and quick breads, cakes, cupcakes, and beyond. These are recipes good enough for the entire family to enjoy, making it possible for one recipe “to fit all!” With the many books like this on the market, I am very happy I chose THIS one.
Mom of Two –
Great cookbook
My son is allergic to eggs and I was horrified at his not having sweets that are a staple in my life (think Christmas cookies). This book is great. Relatively simple recipes that come out good with basic easy to find ingredients (unlike the first allergen free cookbook I bought with things like vitamin C crystals). I generally swap out the dairy free ingredients for what I already have on hand (butter for margarine, whole milk for rice milk) but so far, it’s been great. The whole family eats the quick breads and muffins and you would never guess they are egg free. Thanks food allergy mama!
Kathryn Malone –
Best Allergy Resouce Yet!
I can’t say enough good things about this book! I stumbled upon Kelly’s blog almost a year ago, and have eagerly checked for updates almost daily since then. I love having all the recipes (plus more!) in this book. The ingredients are things I can easily find at my local grocery store, and are things we’re all used to eating anyway. The recipes are simple & straightforward enough that I can involve my 2 1/2 yr old in baking them on my 1st try. And most importantly, they taste awesome! So many non-food allergic friends & family rave over what I bake and ask me for the recipes. I direct them all to Kelly’s recipes! Before I found her book, I struggled to find a great chocolate chip cookie recipe – all the ones I baked previously tasted “good enough” but not anything special. Then I found her chocolate chip cookie recipe & it is phenomenal!I don’t like cereal for breakfast, and most mornings make one of the pancake recipes, the oatmeal raspberry squares or one the many muffin recipes. The recipes require far less time than many others I’ve seen.I’m excited to try all the bread recipes in here. They look fantastic!Some don’t miss recipes that I have tried include gingerbread cake, oatmeal pancakes, oatmeal raspberry squares, banana chocolate chip muffins, apple muffins & sugar cookies.I sometimes feel frustrated when some well-intentioned older relatives start pitying my daughter for her food allergies. They comment on all that she can’t eat, and refer to what she does eat as “weird food.” I’ve discovered that all I need to do to shut them up is bake & serve them one of Kelly Rudnicki’s recipes. 🙂 Thanks, Kelly!
Minty –
My goal this past Christmas. Bake desserts that everyone can enjoy – my niece and nephew have egg/nut/dairy allergies and I thought they would get a kick that we all shared the same desserts instead of the usual “This is for you, and this is for us”.I baked the chocolate cake with the butter icing and carrot cake cream cheese frosting. The chocolate cake was deliciious – in fact, it tasted no different than the usual cake my mom makes. The butter icing was good but the cream cheese frosting on the carrot cake was exquisite. The carrot cake, half the group liked it, the other half so-so but I think this was because it was a carrot versus the recipe. Carrot cakes are like fruit cakes… a love or hate relationship I think.The info in this book is translatable for other recipes. I converted a Best of Bridges ginger cake recipe into a dairy/egg free dessert. Success. I have converted that dairy free cream cheese frosting by using actual dairy products – it actually tasted NO DIFFERENT than the dairy free version. It must be thanks to the better quality non-dairy products out there and HATS OFF TO KELLY RUDNICKI – you’ve done a great job. I passed the book on to my niece and nephew as they now have a plethora of desserts to do up with their friends that all can equally enjoy.
Ms. N. Franklin –
I love this book. Bear in mind it is American so ‘all purpose flour’ – I use plain because of the extra addition of raising agents, silken tofu I managed to get from Waitrose on the specialist shelf. I made the banana and choc muffins yesterday and they came out excellent. For the dairy free choc chips I bought some dairy free, egg free, nut free, gluten free chocolate from Waitrose and put it in the grinder for a few seconds, it worked really well. I’m still getting used to some of the terms the Americans use. The pancake recipe is also good. I would definitely recommend this book. In the front there are also lots of recommendations of what to use in recipes as substitutes for things like egg, buttermilk etc.
Amazon Customer –
My daughter has recently become vegan. Because these recipes are dairy and egg free, they are appropriate for a vegan diet. Everything I have tried has turned out well, unlike many of the recipes I have tried from other cookbooks as well as the internet. Although I have no objection to health food, when I am making cookies and cakes, that’s not what I am looking for. Many recipes for vegans also insist on trying to virtuous is other ways (low fat, whole grains, gluten free, etc.). All I want is to make the occasional delicious treat and Kelly’s book provides these in spades.
Ann L.M. –
I still have to adapt many recipes as they are not vegetarian.
Rodders –
This cookbook is very “across the pond” in terms of its its recipes and its general presentation. What the hell is “a cup of whatever” anyway?