Allergen-Free Baker's Handbook
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Free to Eat Sweets!
The number of people with food allergies is skyrocketing, leaving puzzled cooks and anxious parents eager to find recipes for “normal” foods that are both safe and delicious. The Allergen-Free Baker’s Handbook features 100 tried-and-true recipes that are completely free of all ingredients responsible for 90 percent of food allergies, sparing bakers the all-too-common frustration of having to make unsatisfactory substitutions or rework recipes entirely. To make things even easier, energized and empathetic mom Cybele Pascal demystifies alternative foodstuffs and offers an insider’s advice about choosing safe products and sources for buying them.
As the head baker for a food-allergic family, food writer Pascal shares her most in-demand treats and how to make them work without allergenic ingredients. Her collection includes a delightfully familiar array of sweets and savory goodies that are no longer off-limits, from Glazed Vanilla Scones, Cinnamon Rolls, and Lemon-Lime Squares to Chocolate Fudge Brownies, Red Velvet Cake, and every kid’s favorite: Pizza.
In addition to being a lifeline for people with food allergies, sensitivities, and intolerances, these entirely vegan recipes are perfect for anyone looking to avoid artificial and refined ingredients, and those interested in baking with healthful new gluten-free flours such as quinoa, sorghum, and amaranth. Best of all, Pascal has fine-tuned each recipe to please the palates of the most exacting critics: her young sons. Lennon and Monte like these tasty treats even better than their traditional counterparts, and you will too!
The number of people with food allergies is skyrocketing, leaving puzzled cooks and anxious parents eager to find recipes for “normal” foods that are both safe and delicious. The Allergen-Free Baker’s Handbook features 100 tried-and-true recipes that are completely free of all ingredients responsible for 90 percent of food allergies, sparing bakers the all-too-common frustration of having to make unsatisfactory substitutions or rework recipes entirely. To make things even easier, energized and empathetic mom Cybele Pascal demystifies alternative foodstuffs and offers an insider’s advice about choosing safe products and sources for buying them.
As the head baker for a food-allergic family, food writer Pascal shares her most in-demand treats and how to make them work without allergenic ingredients. Her collection includes a delightfully familiar array of sweets and savory goodies that are no longer off-limits, from Glazed Vanilla Scones, Cinnamon Rolls, and Lemon-Lime Squares to Chocolate Fudge Brownies, Red Velvet Cake, and every kid’s favorite: Pizza.
In addition to being a lifeline for people with food allergies, sensitivities, and intolerances, these entirely vegan recipes are perfect for anyone looking to avoid artificial and refined ingredients, and those interested in baking with healthful new gluten-free flours such as quinoa, sorghum, and amaranth. Best of all, Pascal has fine-tuned each recipe to please the palates of the most exacting critics: her young sons. Lennon and Monte like these tasty treats even better than their traditional counterparts, and you will too!
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Most Helpful Customer Reviews
20 of 20 people found the following review helpful
Format:Paperback
I love this book, Yes some of the ingredients seem a bit odd at first but I use sugar instead of the agarve nectar mentioned in some of the recipes and have found out which alternatives to use:-
Vegetable shortening is 'TREX' available in all supermarkets.
Canola oil is 'RAPESEED' oil available in supermarkets.
ENER-G egg replacer powder can be bought at most health food shops and in some freefrom sections in shops.
The flour mix used in the book consists of rice flour, potato starch and tapioca flour which must be mixed in the correct proportions BUT I have never used this flour mix and my cakes have been great! I use Doves gluten free white bread flour and it gave fab results. The Blueberry boy bait was so good nobody believed it was gluten free and the Vanilla cupcakes with vanilla frosting were divine! they were the best cake I had had since becoming a coeliac. You will need to get an american sized measuring cup (mine is pampered chef) and a muffin size tray and papercases if you want to make cupcakes.
I mix all my cakes either by hand with a plastic balloon whisk/ spoon or my cheap hand mixer from argos, You do not need a stand mixer.
Hope this helps.
Vegetable shortening is 'TREX' available in all supermarkets.
Canola oil is 'RAPESEED' oil available in supermarkets.
ENER-G egg replacer powder can be bought at most health food shops and in some freefrom sections in shops.
The flour mix used in the book consists of rice flour, potato starch and tapioca flour which must be mixed in the correct proportions BUT I have never used this flour mix and my cakes have been great! I use Doves gluten free white bread flour and it gave fab results. The Blueberry boy bait was so good nobody believed it was gluten free and the Vanilla cupcakes with vanilla frosting were divine! they were the best cake I had had since becoming a coeliac. You will need to get an american sized measuring cup (mine is pampered chef) and a muffin size tray and papercases if you want to make cupcakes.
I mix all my cakes either by hand with a plastic balloon whisk/ spoon or my cheap hand mixer from argos, You do not need a stand mixer.
Hope this helps.
8 of 8 people found the following review helpful
Format:Paperback
Wow - just made the chocolate chips cookies - best recipe I've ever tried! These recipes actually work. I'm so excited after trying many recipes from other allergy-free bakeries....that just didn't deliver & ended up as expensive rubbish. I found I could easily substitute Dove's Farm G-F Plain flour for the G-F flour mix. I haven't tried the bread recipes yet. Not sure I'm going to get the flour mix right, so will try with Dove's Farm G-F Bread flour. I also used Pure Sunflower spread instead of shortening. The Blueberry Boy Bait was also great. I made it for friends who had no idea it was G-F, dairy-free, egg-free etc. I wish I had found this book first & never bothered with the rest. I can easily get all the ingredients I need in my local Waitrose or Sainsbury's which is a major bonus. I would highly recommend getting yourself some American measuring cups & buying this book.
1 of 4 people found the following review helpful
Format:Paperback
this book has some good recipes but uses alot of unusual difficult to get hold of ingredients. i don't think i will use it much. i was a bit disapointed.
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