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“Free for All Cooking is a must-have for those who can’t eat everything, and those who cook for them.”
Tucson Citizen “What’s Cooking” blog, 11/18/10
“This is an excellent cookbook, even if you don’t have an allergy sufferer in the family.”
“A homey collection of recipes…The Ingredients and Substitutions section is comprehensive and written in friendly, approachable language that even a brand new allergy-free cook can access. Of particular note, is the section titled ‘Baking Notes,’ chock-full of handy practical advice that comes from many years of expertise in the kitchen.”
Gluten Intolerance Group magazine, Spring 2011
“Shepard is one of the big names in gluten-free baking…Readers—especially those with multiple food allergies—are in for a treat with this book.”
Denver Post, 12/14
“Solid cookbooks for those avoiding the protein common to wheat, rye and barley (and fairly common in most processed foods) are still a mere trickle—and many of them focus on baked goods and breads. Not so in Jules E. Dowler Shepard's Free For All Cooking, which has a thick section on main dishes and vegetable sides. The book also caters to those not only avoiding gluten, but also dairy, nuts, soy, or eggs. For example, Dowler Shepard has a dozen formulas for egg substitutes—and then suggests which will work best in each recipe. Fish sticks? Check. Soft pretzels? Done. She's got holiday cooking covered, too.”
Alessio Fasano, MD, is director of the University of Maryland’s Center for Celiac Research.
I tabbed my copy from the library book so much that I finally had to buy it!
If you enjoy gluten-free baking odds are you have at least heard of if not tried and loved Jules Gluten Free Flour and baking mixes.
I highly recommend "Free for All Cooking" to my patients and to anyone who has a reaction to dairy, gluten, eggs, soy and/or nuts.
Some very good ideas in the book for an individual just diagnosed with gluten sensitivityPublished 2 months ago by BJ
I LOVE her recipes! I am not a "great" baker but her recipes are easy to read, with "normal, everyday" kind of ingredients and everything turns out great! Read morePublished 3 months ago by Weezey03
Would like a flour made up of several combinations to make cakes, breads, etc., and not have to purchase their individual flours to make these items.Published 5 months ago by Perky S
I really expected something exciting from this book, but it turned out to to be just another recipe book, with "gluten free flour" substituted for other flours. Read morePublished 5 months ago by leecaleca
Many people today are dealing with multiple food allergies and are in dire need for a jump-start in learning what products to shop for and how to substitute ingredients in recipes... Read morePublished 6 months ago by Cynthia Money
As a mom of a 3 yr old recently diagnosed with wheat, egg, dairy, and pineapple sensitivities, in addition to a 12 mos. Read morePublished 7 months ago by ckmommy
The recipe for gluten free flour is wonderful. I have modified the basic recipe using some of the alternative flours. I keep it in the freezer .I make 12 cups at a time.Published 9 months ago by Robin E. Lutsky
I use Jules custom gluten-free flour and was delighted to find this book that uses mostly that flour. I bought two copies for family too.Published 11 months ago by Essie
My main concern with purchasing this book was whether or not it would be worth it after having several of Jules's books already. It is. Read morePublished 14 months ago by A RHEA