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The Allergen-Free Baker's Handbook Paperback – December 22, 2009
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From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
“The Allergen-Free Baker’s Handbook is...a triumph for the food-allergic community. ...This book is a goldmine for special-diet bakers—particularly for parents of newly diagnosed kids who don’t know where to begin.”
“If food allergies post [sic: pose] a…concern…, Cybele Pascal’s remarkable allergen-free creations are the solution. ...Pascal’s patience, time, and tinkering has produced 100 mouthwatering recipes, and she proved their photogenic perfection with 20 full-color photos. ...her recipes are specially formulated and rigorously tested, so follow them closely for outstanding results.”
“a beautiful book, with lavish photography and accessible recipes. I like this book so much that I was thrilled to be asked for a blurb for the back. You’ll love it too. These are the most luscious gluten-free, dairy-free, egg-free, soy-free, peanut-and-tree-nut- and sesame-free treats you are likely to ever see.”
—Shauna James Ahern, glutenfreegirl.com
“helpful hints that will help make your kitchen comfortable despite whatever no-no’s you have to deal with.”
“The recipes in this book look delish even if you don’t suffer from allergies. ...this sweet cookbook looks like it covers all the bases.”
“more than 100 baked treats that do not compromise on taste. ...The Allergen-Free Baker’s Handbook offers new allergy-free ways to enjoy some of the most well-known and loved baked goods.”
“For those of us who are blissfully free of food allergies, this book may seem unnecessary. But if you have a nephew with a peanut allergy, a neighbor child who is lactose intolerant or a friend with celiac disease, you can now serve them luscious baked goods that they can eat without fear. You can make them feel NORMAL.”
—United Media Syndicate’s “Eat In and Save” Column, Marialisa Calta
"Using her Gluten-Free Flour Mix—a combination of Authentic Foods superfine brown rice flour (worth its weight in gold), potato starch and tapioca flour—author Pascal (The Whole Foods Allergy Cookbook) offers baked treats for the 25 million Americans suffering from food allergies. With a well-stocked pantry, readers will be able once again to enjoy favorites like gingerbread, chocolate chip cookies, pizza, and brownies without fear of a reaction. Those without allergies can also benefit from Pascal’s collection—100 dishes, in fact, are suitable for vegans. Though recipes call for more ingredients than bakers are probably used to—dairy-free, soy-free vegetable shortening, agave nectar, and xanthan gum make frequent appearances—Pascal’s sage advice on substitutions (applesauce in lieu of eggs, canola oil for butter, rice milk for cow’s, etc.) should relieve some of the sticker shock. For sensitive diners and those who cook for them, Pascal’s winning collection deserves a look." (Jan.)
–Publishers Weekly, Web-Exclusive Review, 11/23/09
Well-known chef Pascal (The Whole Foods Allergy Cookbook) is also the mother of a boy with severe food allergies. Her cookbook features recipes for baked goods, both sweet and savory, that omit the eight foods responsible for most allergies (milk, eggs, peanuts, tree nuts, fish, shelfish, soy, and wheat). This requires stocking your pantry differently; for example, to make Fudge Brownies, you'll need dairy-free, soy-free vegetable shortening, prune purée, Pascal's flour mix, xanthan gum, and dairy-free, soy-free chocolate chips. With an extensive list of product resources and support groups, this is an excellent title for both allergen-conscious bakers and vegan cooks.
–Library Journal, Starred Review, 11/15/09
“The Allergen-Free Baker’s Handbook will be a boon to many. Instead of a drab existence, those living with food allergies will eat freely and well with its reliable recipes: Chocolate Chip Cupcakes; Raspberry Galette with Cornmeal Crust; and Cinnamon Rolls for Sunday mornings. I’ll be baking out of this book for years, and I’m sure you will be too.”
–Shauna James Ahern, author of Gluten-Free Girl
“Few allergen-free cookbooks address the reader with the same grace, compassion, humor, and understanding of their core audience that Cybele Pascal’s does. With smart, easy-to-make, and beautifully pictured recipes, Cybele makes ‘luscious,’ ‘delectable,’ and ‘mouthwatering’ the new allergen-free baking buzzwords. Keep The Allergen-Free Baker’s Handbook in your kitchen for constant reference, and get your crumble on!”
–Sloane Miller, president of Allergic Girl Resources
“Children and adults living with food allergies should not be deprived of homemade treats, so I am eager to recommend The Allergen-Free Baker’s Handbook to my clients. The recipes have the extra advantage of using nutrient-dense, minimally processed ingredients such as whole grains, seeds, and fruits. Finally, all of your favorite treats and allergen-free and gluten-free recipes are in one book!”
–Wendy Elverson, RD, LDN, pediatric nutritionist in Clinical Nutrition Service at Children’s Hospital Boston and consultant with the Child Development Network
More About the Author
Top Customer Reviews
The demands of a child with autism monopolized my time, and I have, over the years, found a cake mix, a brownie mix and a pancake mix that I like and have stuck with them, and that's pretty much it.
Gluten free flours, xanthan gum, and all the "tricks" to GFCFSFEF+++ baking are expensive. They take up a lot of space in kitchen cupboards. Spending the money and time to try a recipe only to have turn out gritty or gummy is frustrating, and I admit, I gave up in a big way. (Gluten was the first big allergen that we removed 8.5 years ago, and I remember it being so very challenging at the time. Little did I know I'd have to remove a lot more and that I would envy folks who are simply gluten free -- I think that would be so easy!)
I simply never understood the science to baking GFCFSFEF+++ breads, cookies, cakes and other baked goods. I didn't have the time or the background to try to figure it out.
Until now. Now, I'm getting an education about the alchemy of baking without traditional baking ingredients like milk, wheat and eggs: The Allergen-Free Baker's Handbook, How To Bake without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree nuts, and Sesame by Cybele Pascal.Read more ›
Pascal offers recipes that are appealing and straightforward to make. She specifically instructs readers not to make substitutions, but in my case that was necessary in order to make the cookbook usable. In addition to dairy, eggs, gluten, I'm avoiding nightshades (and yeast), and the basic flour mix for these recipes includes more than a cup of potato starch. I knew this when I ordered the book, but hoped that arrowroot would work as a substitute for the potato starch in the basic mix. So far it seems to working pretty well (see notes below).
There are quite a few recipes that call for Ener-G egg replacer, which also contains potato, so for now I'm starting with recipes that use other leaveners/binders. I did splurge for the recommended Authentic Foods superfine rice flour, which was almost $14 for a 3lb bag at my local health food store. Can't tell yet if I think it's worth the extra cost.
I appreciate the range of different recipes included in this book, from cupcakes to scones to tarts and pies. I'm eager to try the Morning Glory Muffins, which look to be a hearty, less-sweet muffin (shredded carrots, apple, sunflower seeds ...). I'm also intrigued by the idea of using pureed prunes (babyfood) as an egg replacer.Read more ›
This book is for everyone because most adults and children, though not considered "allergic" to anything, DO have sensitivities of some kind. Unfortunately, without being tested, most of us just go around feeling "lousy" (headaches, sinus problems, brain fog, ADD/ADHD) after eating the trigger foods. As a busy working mom, I do not have the time to research healthy recipes and figure out what ingredients to eliminate and exchange. It is also so disappointing when you do all that work and the final product doesn't taste good. This book does the preliminary work and provides delicious recipes with ingredients that "do not disturb". Knowing that I am giving my kids great desserts that have been "screened" is so satisfying. They absolutely loved the Morning Glory Muffins and the Chocolate Zucchini Bread and have asked for them to be put into their lunchboxes. I am thrilled with this book and consider the whole "allergen-free" experience quite an upgrade for my family-- a must have for every kitchen!
Linda Rossi NY
Most Recent Customer Reviews
Along with a few other allergy cookbooks I got my wife for Christmas, she has now increased about 10x what she can eat. Read morePublished 29 days ago by CA Buyer
This is an absolutely wonderful book! My son is allergic to wheat, dairy, egg, peanut and tree nut. We have found it so difficult to make recipes work because they always require... Read morePublished 4 months ago by Kathryn
This is a allergy cookbook that no allergy family should be without. The cookies, cakes, and pies are to die for. Read morePublished 6 months ago by Heather
Very good cookbook for those with allergies. Chocolate cupcakes are to die for - my husband says they are better than the regular kind! Read morePublished 6 months ago by A. F.
I use this cookbook all the time. Delicious recipes. Easy to make. Kid and family approved! The chocolate cake is out of this world!Published 7 months ago by Christine M.