Allergy-Free Yumminess!! by Anonymous
March 27, 2010: My 17 year-old daughter cannot tolerate dairy and she has a friend who has gluten and egg allergies. When they get together with this book, it’s a crazy kitchen bake-off! So many terrific, delicious recipes I don’t know where to start. Elizabeth Gordon includes a description of ingredients at the beginning of the book and all ingredients can be found at your local health food store and some can even be found in the isles of your grocery store. Don’t miss this little book, it’s a keeper!
Barnes & Noble Synopsis:
Diagnosed with a variety of food allergies after the birth of her first child, Elizabeth Gordon thought her dream of becoming a professional baker was over. But rather than give up, she decided to re-create her favorite childhood treats using ingredients that were safe for food allergy sufferers like herself.
The result of her efforts is in your handsâ€”an entire book of desserts so good that even those without allergies won’t know the difference. Baking without traditional ingredients might seem daunting, but Allergy-free Desserts makes it easy with baking tips and simple tricks for mouthwatering treats that are safe for people with allergies, celiac disease, or any other condition that requires adhering to strict dietary guidelines.
These recipes include cookies that will make the kid in you grin, dessert bars that are bar-none delicious, and cakes of all kinds. Donuts and lemon sugar cookies taste just the way you remember them. Lemon Squares and Red Velvet Cake will delight kids and adults alike. Gooey and rich chocolate brownies are no longer off limits, while allergy-safe pie crusts mean you’ll never have to go without American classics like apple or Key lime pie. If you’re in the mood for a cold treat, try Elizabeth’s one-of-a-kind Fudgsicles! And what about breakfast? You’ll find plenty of options for muffins, pancakes, scones, and more. Allergy-free Desserts proves that with a little ingenuity, you can still enjoy almost any sweet treat.
In addition to these crowd-pleasing recipes, you’ll also learn how to use allergy-free alternatives in your own favorite recipes. Instead of wheat, use gluten-free garbanzo bean flour and create wonderful textures in cakes andcookies. Xanthan gum makes your baked goods rise just like traditional recipes, but without the gluten. Flaxseed meal is not only a great egg substitute, but it’s also high in fiber and healthy Omega-3 fatty acids. Mix cider vinegar and rice milk to create the perfect replacement for buttermilk. There’s almost no limit to what you can bake!
Each and every one of these luscious desserts is completely free of gluten, dairy, nuts, soy, and eggs. With 82 recipes accompanied by gorgeous full-color photos, you’ll never run out of delightful dessert options. Finally, allergies don’t have to hold you back. With Allergy-free Desserts, you’ll enjoy all your favorite desserts without fearâ€”and without sacrificing the flavor!
Biography: Elizabeth Gordon is the founder and owner of Betsy & Claude Baking Company, a mail-order gluten-, dairy-, egg-, soy-, and nut-free bakery. She trained in cake decorating under Toba Garrett at the Institute for Culinary Education. For more information, visit Elizabeth’s Web site: www.betsyandclaude.com.