Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts

Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts

Colette Martin

Language: English

Pages: 305

ISBN: 2:00297020

Format: PDF / Kindle (mobi) / ePub

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!

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grains. ✻✻ When buying processed foods, look for prod ucts with the fewest ingredients. In Michael Pollan’s book Food Rules, his sixth rule for eating is, “Avoid food products that contain more than five ingredients,” 8 contending that they are healthier for you. I agree. When you are eating allergen-free, this rule is even more critical. The fewer ingredients there are in a product, the less you need to worry about possible contamination. (See page 68 for more on contamination.) Why buy a

Arthur Flour Gluten Free Multipurpose blend. However, I often find myself choosing the Namaste Foods Perfect Flour Blend or the King Arthur Flour Gluten Free Whole Grain blend; these two flours are my favorite everyday gluten-free all-purpose flours. Note that they both contain multiple whole-grain flours, one with and one without xanthan gum. To keep things simple, I suggest using gluten-free flour blends in my recipes. Any of the blends recommended here will work. I have made each of my recipes

advance. Use the same ratio—1 tablespoon of flaxseed meal to 3 tablespoons of warm water—to make as many “eggs” as you 58 ■    learning to b ake allergen-free need. Prepared flaxseed gel will keep in the refrigerator for up to a week. When you are ready to bake, measure ¼ cup of flaxseed gel to equal one egg. Bring the flaxseed gel to room temperature before using it (as you would with an egg). To make chia seed gel, follow the procedure above, but use only ½ tablespoon of chia seeds to 3

equal amount of applesauce. Likewise, if you want to reduce the fat, up to ½ cup of fat (oils only—not shortening) can be replaced with applesauce. But stick to just one of these applesauce substitutes at a time. For example, if you are using applesauce in place of eggs, b aking without eggs    ■ 59 do not also use it to replace the oil—too much of a good thing can turn out badly. Also, if you choose to use applesauce in place of sugar or fat, do so only in batters; doughs and yeast breads

substituted. ✻✻ For a lighter chocolate sauce, increase the chocolate hemp milk to 6 tablespoons. ✻✻ Refrigerate the leftovers. The glaze will harden. Microwave it for 20 seconds and mix well when you’re ready to use the glaze again. rise to the occasion    ■ 177

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