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Allergy-free Desserts: Gluten-free, Dairy-free, Egg-free, Soy-free, and Nut-free Delights Hardcover – February 15, 2010


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Allergy-free Desserts: Gluten-free, Dairy-free, Egg-free, Soy-free, and Nut-free Delights + Complete Allergy-Free Comfort Foods Cookbook: Every Recipe Is Free Of Gluten, Dairy, Soy, Nuts, And Eggs + Allergy-Free and Easy Cooking: 30-Minute Meals without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame
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Product Details

  • Hardcover: 192 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (February 15, 2010)
  • Language: English
  • ISBN-10: 9780470448465
  • ISBN-13: 978-0470448465
  • ASIN: 0470448466
  • Product Dimensions: 7.4 x 0.8 x 8.3 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (47 customer reviews)
  • Amazon Best Sellers Rank: #48,500 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Safe ways to sweeten the day for people with food allergies

Some twelve million Americans suffer serious allergic reactions to nuts, dairy, gluten, and other ingredients typically found in desserts. Finally, here’s a collection of delicious dessert recipes offering a safe option for allergy sufferers who don't want to give up their favorite treats. Even though these recipes are completely free of gluten, dairy, nuts, soy, and eggs, you'll hardly notice the difference.

Allergy-free Desserts includes recipes for all of your favorite baked treats—cakes, cupcakes, pies, quick breads, cookies, and dessert bars. Written by Elizabeth Gordon, herself allergic to eggs and wheat, this indispensable cookbook will finally let you enjoy desserts safely again.

    • Featuring 82 recipes and 44 full-color photos
    • Recipes that taste just like the real thing—but without the gluten, dairy, nuts, soy, or eggs
    • The perfect dessert cookbook for the millions of people who suffer from food allergies or Celiac Disease

Allergies shouldn't hold you back. Allergy-free Desserts finally lets you indulge your sweet tooth.

Recipe Excerpts from Allergy-Free Desserts


Pretend Peanut Butter Cookies

Cool Mint Patties

Crispy Rice Squares

From the Inside Flap

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 hands—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 and cookies. 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 fear—and without sacrificing the flavor!


More About the Author

Elizabeth Gordon was born into a family of culinary professionals and has been baking her entire life. After being diagnosed with adult-onset food allergies, Elizabeth abandoned her previous career as a social worker to help allergy sufferers everywhere enjoy delicious and safe gluten, dairy, nut, soy, and egg- free treats any day of the week.

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Customer Reviews

This book deserves fives stars.
Christy Converse
Just use it in your favorite recipes in place of all-purpose flour, and follow the author's notes for egg & milk substitutes, if needed.
Jacqueline Y. Hadley
The recipes I've tried so far are excellent.
Love to Learn

Most Helpful Customer Reviews

55 of 57 people found the following review helpful By Book Lover on February 12, 2010
Format: Hardcover Verified Purchase
My Book just arrived, and I was SO tired of seeing my friends devour sugar over the holidays...I couldn't wait to try something that would not trigger all of my allergies...yet be delicious.

I'd tried some of the author's allergen free cookies, found them far superior to similar products on the market...so why not try to learn to make such desserts myself?

Too many dinner parties of making a scrumptious dessert, only to watch in envy as it was devoured by friends...while I suffered in silence, unable to consume the dreaded egg, sugar, wheat trifecta of doom.

First of all, the book looks great...wonderful photos of mouth watering, allergen free cakes, cookies, and other treats. For my first experiment, I zeroed in on a long time favorite...vanilla cake. Directions were clear, recipe simple to follow...and it wasn't long before I stared at my reward for a holiday of dairy abstinence. I'm embarrassed to say that I devoured most of the cake before I could share it with my egg and wheat eating brethren. Unlike many of these 'healthy' desserts, it was delicious...moist, and a rich and creamy frosting. None of that disappointing aftertaste. (like you get with carob...I hate carob. I loathe carob)

I'm really happy with the book, and what I've sampled so far. Looking forward to dinner parties at which I don't have to sip green tea, clutching the saucer in resentment as I watch others down their sweet treats. The book is really wonderful, and I highly recommend it for its layout, photos, and most of all...delicious, easy to follow, recipes.
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26 of 26 people found the following review helpful By M. Tempel on November 3, 2010
Format: Hardcover Verified Purchase
I Needed to make pumpkin-shaped cookies for a class Halloween party so I used the LEMON SUGAR COOKIE recipe and it was amazing! The cookies were moist and really held their shape. They didn't crumble like a lot of GFCF, egg free recipes. They held up to the kids spreading frosting on them and sprinkles. All the kids ate the cookies and loved them...Couldn't tell the difference. The GERMAN CHOCOLATE CAKE is also amazing; consistancy of moist pound cake. YUM!

For those who gave this a bad review because of bean flour, I say substitute it. I substitute coconut milk for rice milk in every recipe because coconut mild is super creamy (rice milk can a bit of grit to it). I also substitute flour ingredients (if I'm out) with Bob's Red Mill GF flour and haven't had any issues. I haven't been able to find the palm oil shortening so I use coconut oil and am very pleased with the results.

So far this book gets an A+.
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37 of 41 people found the following review helpful By Heather on March 11, 2010
Format: Hardcover
This is a gorgeous hardcover cookbook, with beautiful, full page pictures scattered throughout the book. However, the recipes either use Bob's Red Mill Gluten Free All-Purpose Baking Flour (containing bean flour) or a custom flour blend including garbanzo bean flour, potato starch, tapioca flour, and cornstarch. My family and I hate bean flour and everything I've baked with it. Some people are sensitive to bean flour, some aren't, I personally hate the smell of bean flour. I just want to warn buyers in case anyone else feels strongly about bean flour. The frosting recipes look good. I may still try baking something with my favorite gluten free flour mix (Authentic Foods Multi-Blend, which I first mixed myself after finding the recipe online for Wendy Wark's Gluten-Free Flour Mix). This book is mostly vegan, with the exception of a few recipes calling for gelatin.
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16 of 17 people found the following review helpful By Love to Learn on February 18, 2010
Format: Hardcover Verified Purchase
Mmmmmm. Wow! The recipes I've tried so far are excellent. Both my husband and I are extremely allergic to dairy and eggs (among lots of other stuff), so I've already experimented alittle on my own with substituting non-allergenic ingredients for the milk and eggs in our favorite recipes. A few successes, lots of re-dos. It's a frustrating process, and sometimes impossible with desserts. At least that's what I thought before I got ahold of Elizabeth's book!
As any allergic person knows, dairy, eggs, wheat and soy are nearly ubiquitous in commercially prepared foods in America. If you don't want to be sick, you gotta prepare your own food! If you want really good desserts that taste the way you remember they're supposed to taste, that won't make you sick, buy this book and make your own.
I love the fact that there's lots of pictures. Makes you want to just drop everything and try the recipe! There's descriptions of ingredients in the front, and helpful tips all through the book. Elizabeth even gives you storage and freezing tips, so you can save some of your treats for later, instead of pigging out and scarfing them all up immediately (which would be my inclination!). Seriously, I'm actually pretty good at eating a balanced diet, which is why I just love this book. I want a dessert to be scrumptious and not make me sick. I want it to be so good that I can take a bite and close my eyes and savor it. This book is truly a gift. Thank you Elizabeth Gordon! Please write more books like this one.
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32 of 39 people found the following review helpful By Old School Fool on January 30, 2011
Format: Hardcover
Okay, I am going to be dead-center honest in my review of this book, because I work for a publisher, have enjoyed a career as a chef and baker, and am gluten-free myself. My expectations for this book were mediocre- it has the look a many a slick coffee table book that were so popular from 2000-2010... the bright colorful good-enough-to-eat pictures, the easy to read and follow instructions, also in bold colorful print and layout- and the promise of decadent mainstream treats for the alternative diner or dieter... but a quick perusal had me worried- a health food book this was not... and the main "betsy's mix" for cakes relied more than 50% on thickening starches... as a baker, that struck me as odd, for I use them to thicken, congeal, and add a certain "stretch" to gluten-free baked goods, but I don't think of them as "food," having substance or flavor, and I am generally suspect of commercial products that feature them as main ingredients.... So with a skeptical, but hopeful mind (the recipe promised that one diner had sworn it the 'best carrot cake' she had ever had.. and she wasn't even a celiac sufferer!) I embarked on preparing the carrot cake.... Another red flag... water- not milk? Yes, I know cow and soy milk can be an allergen for many... but rice milk? almond milk? coconut milk? they all have fat and flavor that I consider an enhancer for cake batter... and 2 Tablespoons ginger powder???? TWO TABLESPOONS? This really had me worried that the recipe had never even been tested by the author.... I wouldn't put 2 TABLESPOONS of ginger powder in anything save ginger-bread! And even then, it's quite a bit.... 1 teaspoon strikes me as the appropriate amount, IF you even chose to add that flavor, for carrot cake and I have literally baked thousands of carrot cakes- both vegan and traditional...Read more ›
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