-
Seasonal Offer:
This title is part of our Seasonal Offers promotion.
The Allergy-Free Cook Bakes Bread
and over 1.5 million other books are available for Amazon Kindle . Learn more
| |||||||||||||||
 Trade In this Item for up to £0.55
Trade in The Allergy-Free Cook Bakes Bread: Gluten-Free, Dairy-Free, Egg-Free for an Amazon.co.uk gift card of up to £0.55, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Learn more
|
Special Offers and Product Promotions
Frequently Bought Together
Product details
Would you like to update product info or give feedback on images?
|
More About the Author
Discover books, learn about writers, and more.
Inside This Book
(Learn More)
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
Most Helpful Customer Reviews
By M
Format:Paperback|Amazon Verified Purchase
Very interesting recipes but sadly all measurements are in american cups. Not easily recognisable from product description and as bread making requires accurate measuring it is a bit hit and miss calculating both dry and liquids into metric or imperial.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.8 out of 5 stars
20 reviews
13 of 13 people found the following review helpful
5.0 out of 5 stars
Great resource for those with multiple food allergies
26 Jan 2012
By Lynn
- Published on Amazon.com
Format:Paperback
Our son has multiple food allergies, including nuts, eggs, and milk, and when we were recently told to take him off of gluten as well, I thought we'd never have bread again. This book saved our breakfasts, lunches, and dinners with delicious muffins, scones, and breads that are delicious and moist. We're working our way from cover to cover - so far I've made at least a dozen recipes and they are a bit hit, even with the non-allergic - plenty of people have said they can't believe these breads are gluten free, let alone egg and dairy free. I personally would recommend the double chocolate muffins (um, I ate most of them out from under my son), the baked maple doughnuts (my son's absolute favourite), and the chocolate chip scones (HUGE hit with the whole family).
This book relies mainly on alternative flours like sorghum, quinoa, tapioca, and millet. It is largely legume free, soy free, and nightshade free, and where these things are used she usually recommends an alternative. It's been a joy to find a book full of fluffy, real bread-like breads that we can actually eat. Highly recommended.
This book relies mainly on alternative flours like sorghum, quinoa, tapioca, and millet. It is largely legume free, soy free, and nightshade free, and where these things are used she usually recommends an alternative. It's been a joy to find a book full of fluffy, real bread-like breads that we can actually eat. Highly recommended.
11 of 11 people found the following review helpful
5.0 out of 5 stars
Excellent!
17 Nov 2011
By gretchen russell
- Published on Amazon.com
Format:Paperback
This is a great resource for new GF and/or vegan bakers! Being new to the world of gluten-free baking, this book has become a valuable tool in learning how to adapt recipes, substitute flours, as well as the awesome recipes contained in it.
The Southwest Scones, Gooey Maple Pumpkin Biscuits, and many more are easy to make and taste great! My very picky 11yr old son requests the Maple Pumpkin Biscuits as well as the Sweet Potato Swirl Bread! Everything we've made has turned out beautifully. Great book!
The Southwest Scones, Gooey Maple Pumpkin Biscuits, and many more are easy to make and taste great! My very picky 11yr old son requests the Maple Pumpkin Biscuits as well as the Sweet Potato Swirl Bread! Everything we've made has turned out beautifully. Great book!
10 of 10 people found the following review helpful
4.0 out of 5 stars
This is a fantastic book.
13 Nov 2012
By C. Berns
- Published on Amazon.com
Format:Paperback
I'm an ethical vegan who is gluten intolerant, and I've been looking for a book like this for awhile now. More than just offering recipes that satisfy, this book is also loaded with really helpful information on the preparation and storage of vegan and gluten-free baked goods. If you're looking for your own vegan and gluten-free dough teacher, this is the book to get. Laurie Sadowski gives very thorough directions with lots and lots of appealing recipes to learn from.
So far I've made the following: Apple-Chai Scones, Burger Buns (twice), New York-Style Bagels, Garlicky Pull-Apart Rolls and Chocolate Chip Scones. Everything has been excellent. I especially love the burger buns, because they come light and airy and store well in the freezer.
Here are some of my favorite things about The Allergy-Free Cook Bakes Bread:
❤ A vegan and gluten-free bread dream come true: scones in a myriad of flavors, pizza dough, monkey bread, cornbread, bread sticks, chocolate cinnamon rolls, doughnuts, etc. Honestly, I think I want to make every single thing in this book. Banana-Rhubarb Crumble Muffins? Please come home with me, and let me make you an honest woman.
❤ Each recipe tells you how much of each flour and starch you need. No commercial mixes are called for anywhere in the book and Laurie doesn't make readers mix up a flour/starch combo to use (and thus store) for the cookbook.
❤ The recipes are very detailed--most even tell you how long to beat the dough, whether a quick or yeasted bread.
❤ I'm not a fan of the taste of quinoa flour, which is called for in some of the recipes. However, Laurie gives easy directions on subbing it out with other flours. I used millet flour with great results.
❤ Everyone I've served to has liked everything--including gluten eating omnivores. That's hard to beat.
So far I've made the following: Apple-Chai Scones, Burger Buns (twice), New York-Style Bagels, Garlicky Pull-Apart Rolls and Chocolate Chip Scones. Everything has been excellent. I especially love the burger buns, because they come light and airy and store well in the freezer.
Here are some of my favorite things about The Allergy-Free Cook Bakes Bread:
❤ A vegan and gluten-free bread dream come true: scones in a myriad of flavors, pizza dough, monkey bread, cornbread, bread sticks, chocolate cinnamon rolls, doughnuts, etc. Honestly, I think I want to make every single thing in this book. Banana-Rhubarb Crumble Muffins? Please come home with me, and let me make you an honest woman.
❤ Each recipe tells you how much of each flour and starch you need. No commercial mixes are called for anywhere in the book and Laurie doesn't make readers mix up a flour/starch combo to use (and thus store) for the cookbook.
❤ The recipes are very detailed--most even tell you how long to beat the dough, whether a quick or yeasted bread.
❤ I'm not a fan of the taste of quinoa flour, which is called for in some of the recipes. However, Laurie gives easy directions on subbing it out with other flours. I used millet flour with great results.
❤ Everyone I've served to has liked everything--including gluten eating omnivores. That's hard to beat.
›
Go to Amazon.com to see all 20 reviews
4.8 out of 5 stars
Were these reviews helpful?
Let us know
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
Look for similar items by category
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
|
