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Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy Paperback – October 26, 2010
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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.”
“Whether you are figuring out the tricky aspects of baking with gluten-free flours, or wondering what to replace eggs and dairy products with, you’ll find essential help in this comprehensive volume.”
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.”
“Parents of children with allergies will particularly love this cookbook. With classic kid-loved recipes such as chocolate chip cookies, fudge and hamburger and hotdog buns, you will be the hero once you master making these items…Its easy-to-follow instructions and helpful brand recommendations mean that even novice cooks can prepare yummy allergy-free foods. If you or someone you love has to cope with the challenge of cooking with allergy restrictions, Free for All Cooking is a must have to your (or their) cookbook collection.”
“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.”
“Any allergy-free culinary library should have this.”
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.”
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Top Customer Reviews
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. I do not think that you will be disappointed.
Dr. Stephen Wangen, Author of
Healthier Without Wheat: A New Understanding of Wheat Allergies, Celiac Disease, and Non-Celiac Gluten Intolerance. and The Irritable Bowel Syndrome Solution: How It's Cured at the IBS Treatment Center
But what REALLY sets it apart and knocks the ball out of the park comes in the chapter before a single recipe (Well. Okay. The flour mix recipe is first, but beyond that) in the section entitled "Ingredients and Substitutions". LOTS of allergy-based cookbooks will rattle off lists of substitution options for eggs and dairy. Sometimes they will give you more than a dozen "If you can have this, you could use that" at the beginning of the books - what makes this book so brilliant? Once she gives you the list (for example) of 12 different Egg options... she outlines which option works best in what type of recipe... and WHY. And, as you progress through the book, each recipe gives you multiple options. This is something that has made me crazy in so many other cookbooks. Yes - you CAN substitute applesauce for eggs in some recipes... but it's likely a better option in say brownies than in piecrust! She also gives substitutes for items a lot of folks overlook - as well as how to make correct swaps for texture as well as taste. Can't have nutty but still want that nutty texture? Grind seeds or even corn chips. Want the nutty background taste? She goes beyond just seed butters and talks about using flaxmeal or even maple syrup. For just the substitution information this cookbook would be a homerun - but the recipes are really great too.Read more ›
I'm very impressed with the new flour recipe on page 8. I myself have many food allergies and this particular mix is one I can easily work with and around. Then she goes on to give recipes for soups and entrees as well. Okay so maybe that isn't rocket science but when you're new to all this and worried you might poison your kid it sure is a relief to just turn the page.
Also very helpful is that each recipe ends with a list of icons indicating at a glance what foods it is free of including whether or not it is vegan.
I myself am not new to the gluten free lifestyle but having so many food issues it is almost impossible for me to use a GF, vegan or any other kind of cookbook without going totally nuts with all the substitutions. These foods are expensive and time consuming. Wouldn't it have been great to have had this resource when I first started? You bet your boots!
Most Recent Customer Reviews
In this treasure of a book Jules gives us 150 easy gfree recipes! They also happen to be allergy friendly recipes that your entire family will enjoy! Read morePublished 14 months ago by Vegetarian Mamma
Some very good ideas in the book for an individual just diagnosed with gluten sensitivityPublished 19 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 20 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 22 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 22 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 23 months ago by Cynthia Money