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The Allergen-Free Baker's Handbook Paperback – December 22, 2009


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Frequently Bought Together

The Allergen-Free Baker's Handbook + Allergy-Free and Easy Cooking: 30-Minute Meals without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame + The Whole Foods Allergy Cookbook, 2nd Edition: Two Hundred Gourmet & Homestyle Recipes for the Food Allergic Family
Price for all three: $46.16

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Product Details

  • Paperback: 200 pages
  • Publisher: Celestial Arts (December 22, 2009)
  • Language: English
  • ISBN-10: 1587613484
  • ISBN-13: 978-1587613487
  • Product Dimensions: 10 x 8.1 x 0.6 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (169 customer reviews)
  • Amazon Best Sellers Rank: #207,532 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

“Somehow, without using wheat flour, dairy, soy, eggs, or nuts, Pascal finds that baking ‘possibilities are endless’ and with recipes for Chocolate Chunk Brownie Bars, Classic Yellow Cake, or Brandied Peach Tart, she is very convincing.” “the kind of advice that can make you an intuitive, allergen-free baker.”
Cookbook Digest
 
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.”
Living Without
 
“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.”
VegNews

“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.”
—Gluten-Free Living
 
“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.”
—VegNews Magazine
 
“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.”
—Vitamin Retailer

“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

CYBELE PASCAL is the author of three bestselling cookbooks, Allergy-Free and Easy Cooking, The Allergen-Free Baker's Handbook and The Whole Foods Allergy Cookbook. She has appeared on The Martha Stewart Show, the Food Network, the Today show, Good Morning America Health, PBS, and NPR. She is a leading blogger in the field with an award-winning website, and lectures and teaches nationally. She is also the Food Editor of Allergic Living Magazine. Pascal serves as a Celebrity Ambassador Who Cares for FAAN (Food Allergy and Anaphylaxis Network) and is the founder and president of Cybele's Free-to-Eat, a line of gluten-free foods that are free of the top eight allergens. For more information, visit www.cybelepascal.com

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Customer Reviews

I am very thankful for this book.
natural mama
I have already made the Beer Bread, Snickerdoodles, Cinnamon Rolls, Pumpkin Bread and the Chocolate Chips Cupcakes, all of them wonderful!
J. Sotomayor
This cookbook is easy to follow, and the recipes turn out deliciously!
Kelly J Bender

Most Helpful Customer Reviews

126 of 128 people found the following review helpful By Penny on December 30, 2009
Format: Paperback
Having to switch to gluten free baking was challenging enough, but I have to avoid dairy, nuts and nut flours, soy, too. Baked goods have tried my patience for the past 8.5 years. Because my child has sensitivity to soy, I can't buy a lot of GFCF mixes that are on the market. And many years I lost count of the absolute flops that went straight to the trash can. GFCF baked goods can be gritty and gummy, especially when you are avoiding eggs, too. (Because we rotate eggs, sometimes I need to bake without them.)

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.
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37 of 39 people found the following review helpful By Linda Rossi on December 30, 2009
Format: Paperback Verified Purchase
I was so impressed with this book! It is truly a one of a kind piece of art, from the fantastic recipes to the gorgeous photos. The pantry list contained in the beginning of the book is an extensive, easy to read, detailed list of what to keep on hand, from food items to the types of appliances and tools-- wow, what a help! This is one gigantic step in making baking a lot easier and very motivating if you are not someone who normally bakes. Just one flip through this book and you'll find yourself inspired and preheating the oven!
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
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30 of 31 people found the following review helpful By archivonaut on August 13, 2010
Format: Paperback Verified Purchase
As others have noted, this is a beautiful book -- the kind of photos that motivate me to get baking! The author includes lots of great detail in the introductory sections where she explains the different types of ingredients involved in this type of baking. Although I had figured out most of them already, I wish I'd had this reference earlier, and can imagine what a time-saver this would be for someone who is new to GF/allergen-free baking. The recipes give specific instructions without seeming overly complicated.

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.
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Most Recent Customer Reviews