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The Allergen-Free Baker's Handbook: How to Bake without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, or Sesame Paperback – 1 Jan 2010

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Product details

  • Paperback: 240 pages
  • Publisher: Celestial Arts; Original edition (1 Jan. 2010)
  • Language: English
  • ISBN-10: 1587613484
  • ISBN-13: 978-1587613487
  • Product Dimensions: 20.5 x 1.4 x 25.4 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: 329,137 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

35 of 35 people found the following review helpful By D. Miller on 25 Feb. 2011
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.
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14 of 14 people found the following review helpful By F. Grant on 2 May 2011
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.
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1 of 1 people found the following review helpful By Kathryn Jansn on 23 Aug. 2013
Format: Paperback Verified Purchase
I've had this book 1 week and have recommended it to lots of my friends already, the brownie made with apple sauce is brilliant, the potato bread is gorgeous. I am working my way through. Her recipes are really easy to follow, no weird ingredients and taste great.
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By sam on 10 May 2014
Format: Paperback Verified Purchase
Great book, my son is intolerant to virtually everything. The choc cookies, brownies and scone recepies in this book are absolutely gorge!! You cannot tell the difference. Don't know what I would have done without this book
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