Allergy Cooking with Ease: The No Wheat, Milk, Eggs, Corn, Soy, Yeast, Sugar, Grain, and Gluten Cookbook [Paperback]

Nicolette M. Dumke (Author)

Book Description

Publication Date: September 25, 1992

Over 200 family-tested recipes designed to meet many types of dietary needs.

Editorial Reviews

From Library Journal

This book asks and answers the questions, "How, then, can we live?" Not only do folks with multiple allergies have to avoid completely many common foods that are the basis of our national diet, they also must rotate other foods or food families, eating them just once or twice a week. Dumke provides recipes for a variety of foods, including desserts, ice cream, pizza, and other popular delights that allergy patients must give up. Many of the recipes, such as the ones for no-yeast bread, pizza crust, and teething biscuits, offer variations based on alternate flours. The book is enhanced by several indexes and tables. Food-family tables for all common plant and animal foods are indexed; there is a complete allergen avoidance index; an index to recipes by grains and alternatives; and a general index. This is a valuable addition to cookery collections and health collections and a helpful reference tool as well.
- Carol Cubberly, Univ. of Southern Mississippi, Hattiesburg
Copyright 1992 Reed Business Information, Inc.

Review

Allergy Cooking With Ease contains over 250 original, family-tested, delicious recipes using a wide variety of flours and includes both vegetarian recipes and those made with a variety of unusual sources of protein. Recipes can be found for those special foods that most food allergy patients think they will never eat again, such as pizza, ice cream, and hamburger buns. Also timesaving tricks, Allergen Avoidance Index, and Index to the Recipes by Major Grains or Grain Alternatives are included. Allergy Cooking With Ease is an essential addition to any food allergy sensitive's culinary bookshelf. -- Midwest Book Review

Product Details

• Paperback: 316 pages
• Publisher: Starburst Publishers (September 25, 1992)
• Language: English
• ISBN-10: 091498442X
• ISBN-13: 978-0914984429
• Product Dimensions: 9 x 6.1 x 0.8 inches
• Shipping Weight: 15.4 ounces
• Average Customer Review: 3.4 out of 5 stars  See all reviews (28 customer reviews)
• Amazon Best Sellers Rank: #110,100 in Books (See Top 100 in Books)
  • #40 in Books > Health, Fitness & Dieting > Disorders & Diseases > Allergies

More About the Author

Nickie Dumke enjoys helping people with food allergies and gluten intolerance find REAL solutions to their problems. Her quest to help others with multiple food allergies began 20 years ago and culminated in The Ultimate Food Allergy Cookbook and Survival Guide. This book has helped many people come back from near-starvation; her other books address issues such as time and money pressures on special diets, keeping allergic children happy on their diets (Allergy Cooking With Ease), and more.

She is now also helping those who are overweight due to allergic inflammation (often due to unsuspected food allergies) and/or high-in-rice gluten-free diets. Her unique approach to weight and health in Food Allergy and Gluten-Free Weight Loss is based on body physiology and reveals why conventional weight-loss diets work against rather than with our bodies and therefore do not result in permanent weight loss. To hear about hunger-free weight loss after many years of struggle without losing, see the review for this book by J. Trimble on the book's Amazon purchase page.

Nickie has had multiple food allergies for 30 years and has been cooking for special diets for family members for even longer. Regardless of how complex your dietary needs are or how much or little cooking you have done, she has the books and recipes you need. Her books present the science behind multiple food allergies and weight control in an easily-understood manner. She has BS degrees in medical technology and microbiology and lives in Louisville, Colorado.

Customer Reviews

Most Helpful Customer Reviews

66 of 67 people found the following review helpful:

5.0 out of 5 stars The most COMPLETE recipe book for multiple allergies, December 30, 2000

By 

Nature Mom w/ 2 children + EE & Management de... (Massachusetts USA) - See all my reviews

This review is from: Allergy Cooking with Ease: The No Wheat, Milk, Eggs, Corn, Soy, Yeast, Sugar, Grain, and Gluten Cookbook (Paperback)

This book offers so many recipes and substitutes that are near-perfect for those with multiple allergies. I have a child who is allergic to 60 foods - including wheat (and most other grains), sugar, tomatoes, eggs, corn and many more common foods and spices. Other books offer great recipes, but often contain an allergen that I don't know how (or there isn't) a substitute for. If you have only one or two common allergies, you can probably find a book that has great-tasting recipes (and more commonly-found ingredients) that are free of your allergen. But for a child with multiple food allergies - this book has made living with food allergies an easier part of everyday life by offering recipes with similar taste and appearance to what everyone else is eating.

126 of 135 people found the following review helpful:

1.0 out of 5 stars Not for those with a true dairy allergy!, July 12, 2000

By 

Cathy Fluegel (Lafayette, CO USA) - See all my reviews

This review is from: Allergy Cooking with Ease: The No Wheat, Milk, Eggs, Corn, Soy, Yeast, Sugar, Grain, and Gluten Cookbook (Paperback)

The recipes in this book are good at avoiding most of the allergens listed and would probably best suit people with allergies to grains, gluten, soy and eggs. I bought this book to cook for my toddler who is allergic to dairy and soy thinking that I could substitute any goat's milk with rice milk, but nearly every main recipe includes goat's CHEESE, for which there is no substitution. Acoording to the Food Allergy Network, 90% of people with a cow's milk allergy also have a goat's milk allergy, so clearly these recipes are not for those people. People with ture dairy allergies need to be very careful wtih this book!

70 of 73 people found the following review helpful:

4.0 out of 5 stars Helpful for wheat allergies, December 22, 1999

By 

Carol Hoernlein (New Jersey) - See all my reviews

This review is from: Allergy Cooking with Ease: The No Wheat, Milk, Eggs, Corn, Soy, Yeast, Sugar, Grain, and Gluten Cookbook (Paperback)

Good information on how different grains behave when substituting for wheat. Disappointing for Italian recipes. I am allergic to cow's milk, but tolerate buffalo milk mozzarella, which is what it is made of in Italy (Mozzarella di Bufula). The book makes no mention of this important substitution. Also, Pecorino Romano, like imported Feta, is made from sheeps milk, not cow's milk, as stated in the book. Sheeps milk yogurt was not mentioned either. Unfortunate since many people are turned off by the strong taste of goat milk products. Also, some people will tolerate foods that are cooked as some proteins are denatured or broken down by cooking. The book makes no mention of that. Also, some people might not tolerate tomatoes, but can tolerate a mock tomato sauce by pureeing red roasted peppers with or without artichokes as a sauce base. Most of the tomato sauce recipes contained tomatoes. Still the book is very thorough on grain substitutions.