Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts
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A crash course for busy parents on baking without wheat, gluten, dairy, eggs, soy, or nuts
Has your child been diagnosed with food allergies? If so, help is here! Colette Martin has been there too: When her son Patrick was diagnosed with multiple food allergies in 2001, she had to learn all-new ways to feed him—and especially to make baked goods that he both could and would eat.
Learning to Bake Allergen-Free is the book Colette Martin wishes she had back then. She ingeniously presents a dozen manageable lessons that will arm parents to prepare allergen-free baked goods the entire family can enjoy together. The book features:
• More than 70 recipes (including variations) sure to become family staples—for muffins, rolls, breads, cookies, bars, scones, cakes, tarts, pizza, and pies— starting with the easiest techniques and adding new skills along the way
• Clear explanations of the most common allergens and gluten, with all the details you need on which substitutions work, and why
• Hundreds of simple tips for adapting recipes and troubleshooting as you go
• Detailed guidelines and more than 15 recipes for making allergen-free treats from packaged gluten-free baking mixes
• Special crash courses focused on key ingredients and techniques, including sweetening options, decorating a cake simply but superbly, kicking everyday recipes up a notch, and much more!
Whether you already love to bake or are a kitchen novice, Learning to Bake Allergen-Free will give you the knowledge, skills, recipes, and confidence to make food that your family can safely eat—and that they’ll love!
ASIN : B0CQKCKXW5
Publisher : The Experiment, LLC (June 19, 2012)
Publication date : June 19, 2012
Language : English
File size : 17652 KB
Text-to-Speech : Enabled
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Not Enabled
Word Wise : Enabled
Print length : 449 pages
Customers say
Customers find the recipes in the book great and informative. They appreciate the information quality, saying it’s educational and provides all the answers they need. Readers also mention the instructions are easy to understand and simple to prepare. Opinions are mixed on the taste, with some finding it good and heavy, while others say it tastes bland and mushy.
AI-generated from the text of customer reviews
13 reviews for Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts
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lindsey –
Absolute must have for high allergy families!
As a mom to 2 high allergy children this is the best book I have ever purchased! The explanations are so helpful and easy to understand. Wonderful reading about flour options, egg replacer options, cooking techniques. She even gives resources for buying supplies. The recipes are amazing! Even my husband approves of this baking! I’ve baked allergen free before but my atempts never came out as perfect as they do now. I only wish I’d discovered this book earlier.
Emma Roach –
Wish I Would Have Found this Book Sooner!
This is such a great book for baking without the most common allergens. I have been baking this way for about a year now trying (and mostly failing) on my own. This book gives a lot of great instruction on how and why you should use certain substitutes for the other. It’s almost like a chemistry lesson!Love the flat bread and Vanilla Pound Cake recipe. Not too fond of the zucchini bread recipe but I was expecting the darker variety.When I have mastered the recipes in this book I think I will be able to go out and modify any recipe with the knowledge gained. Thank you for a great book!
Christy Converse –
Such great information
Although I knew a lot of the information the author presents (eg. about crosscontamination), the information on cooking without eggs has been invaluable. So far every recipe I have used from this book has been delicious and none of my 3 children (10, 8, and 5) even noticed that anything was different. I am the one with the allergen issues and I have thoroughly enjoyed each of the recipes as well. So easy to follow with great tips on ‘experimenting’ to make sure your recipe comes out yum.
Sandy –
Trying to bake egg-free
I have been gluten free for four years but egg-free for only one. I have found egg-free baking to be tremendously harder than any other allergen baking. The worst characteristics of egg-free baking that I have been trying to overcome are too wet or gummy and heaviness. So far, I have made 3 recipes from this book. (FYI: I always follow a recipe exactly the first time I make it with no substitutions.) Vanilla pound cake using the option found at the end of the recipe to double and make 2 round cakes. Good flavor but gummy and heavy. Baked donuts. Heavy and bread-like. No true donut characteristics other than I baked them in a donut pan. Coffee Cake. Coffee cake texture (not too heavy and only slightly gummy) but just tasted sweet. I kept reading the recipe because I knew I was overlooking cinnamon or some other spice. Nothing. I would serve the Coffee Cake to company but I would serve it the same day after being completely cooled down and add cinnamon next time and less sugar to the crumb topping. There’s a couple of other recipes I want to try but so far, based on the recipes tried, I wish I hadn’t bought it.
M –
Four Stars
was an interesting book.
SBarlow –
Not just recipes
When you have to give up a whole food group suddenly (eggs in my case), it is enormously easy to feel overwhelmed at the completely new world of baking ingredients. This book feels like a good friend breaking it down to you little pieces at a time, giving you a pat on the back that you will figure it out. There aren’t a ton of recipes, but the ones that are there are staples, and as a bonus, there is a whole section at the back that shows you how to tweak and play with some of the packaged mixes that are on the market and the pros and cons of each, which gives you somewhere to start other than from scratch all the time. Loved it.
Janchamp –
Holy Grail Allergy Cookbook
I bought a copy of this book years ago when my son was diagnosed with dairy, egg, pn, and tn allergies as a baby, and recently discovered it missing. I immediately ordered a new copy. The advice on replacement ingredient options alone is worth the price! My only note: the white cake recipe is a no go. No matter what I try with it, it tastes like Jiffy corn bread, and that’s just not cool for a birthday cake.
Jenn –
Fabulous!
This is really a great allergy free cooking reference! I search high and low for great allergy free recipies that are like the ones I’m used to cooking. cinnamon rolls..All the things I enjoy making and what my kids love eating!! I love this practical book! The author also explains why she uses the ingredients she picks. Ifyou are starting out on square one she explains everything. I already tweak recipies to make them allergy free as best I can. So, to have this book is really a rare and great find. Thank you!!!!!
AllergenFreeForMe –
With having a wee one on an elimination diet for the top 9 allergens, I was at a loss on how to make her life easier. Being Celiac, I have a background on GF living, but not egg-free, dairy-free and basically fun-free, or so I thought. This book totally changed my thinking and every recipe so far has been amazing, but more important was the detailed information on what to use and when. I have now purchased the Allergen Pantry Staples and can’t wait to start experimenting.
a kennedy –
I found this book to be amazing, my son has been asked to go on a 6 product exclusion diet and many of the books (with recipes) only focus on some of them and so still have many things he can’t eat in them – the same as the shops really!I also found that I could definitely identify with her frustrations and difficulties as I am experiencing those too, especially the ‘bread’ issue. Colette gives her own experiences and handy and easy to get ingredients, as well as reciepies which are great (especially if your a busy mum with more than one child and a family that doesn’t eat this way normally, although I have decided that all of us will eat much of the food he gets, as it’s all going to be healthy and a good way to detox :0).
Boomerknows –
I’ve tried the poured pizza crust recipe so far & it works! I eat that as flat bread or as pizza crust. There is really good information in this book about substitutions & flours and all sorts of things. I am really glad I bought this book! We have had a lot of heat waves recently so I haven’t been inclined to bake. Now with cooler weather & more baking I suspect I will need to buy bigger pants too, LOL!
Amazon Customer –
What a great book. It has lots of good information so that you can really learn what you are doing. You are not expected to have prior knowledge at all. Much more than a recipe book.
Samantha –
Would recommend