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, Stephen Wangen

Language: English

Pages: 233

ISBN: 2:00238260

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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Praise for Learning to Bake Allergen-Free * “Parents of children with food allergies will appreciate this practical book.” —Library Journal * “This might just be the most comprehensive allergen-free baking guide we've ever seen.” —VegNews * “You will learn a mountain from [Colette] Martin’s lessons and recipes, whether you’re a novice or more experienced baker. She gives brilliant guidance on egg replacers, explains mysteries such as why more baking powder is used when there are no wheat

fast-forward the learning curve for anyone new to cooking with food allergies. Speaking with the voice of experience, Colette Martin offers in-depth but approachable chapters on replacing key ingredients, even seemingly integral baking ingredients like eggs. Her ‘Crash Course’ subchapters cover everything from using baking soda and baking powder, to proofing yeast breads, to how to tell when the darn thing is done! Learning to Bake Allergen-Free will be a companion you will want to keep close by

in your kitchen for frequent reference.” —Jules Shepard, author of Free For All Cooking and The First Year: Celiac Disease and Living Gluten Free * “Colette Martin’s book will be a great resource for the home baker hesitant to venture ‘out of the box.’ Her use of a variety of name-brand gluten-free flours and mixes makes for easy adaptation.” —Chef Richard J. Coppedge, Jr., CMB, professor of baking and pastry arts, the Culinary Institute of America * “A fabulous education in a cookbook!

Learning to Bake Allergen-Free will move you right to the head of the baking class thanks to Colette Martin’s thorough and easy-to-understand lessons about allergens, ingredients, and substitutions. Colette’s recipes are poised to become staples in your repertoire, so happy baking, and enjoy your new discoveries!” —Lori Sandler, founder of Divvies and author of The Divvies Bakery Cookbook— No Nuts, No Eggs, No Dairy—Just Delicious! * “Learning to Bake Allergen-Free is the guide that I sought

Learning to Bake Allergen-Free will move you right to the head of the baking class thanks to Colette Martin’s thorough and easy-to-understand lessons about allergens, ingredients, and substitutions. Colette’s recipes are poised to become staples in your repertoire, so happy baking, and enjoy your new discoveries!” —Lori Sandler, founder of Divvies and author of The Divvies Bakery Cookbook— No Nuts, No Eggs, No Dairy—Just Delicious! * “Learning to Bake Allergen-Free is the guide that I sought

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