Sweet Alternative: More Than 100 Recipes Without Gluten, Dairy and Soy (Paperback)

~ Ariana Bundy (Author), Lisa Linder (Photographer) "Dear Reader You are not alone!..." (more)
Key Phrases: unrefined golden caster, poha flakes, silicon liner, Mock Whipped Cream, Dark Chocolate Ganache, Fruit Coulis (more...)

Editorial Reviews

Product Description

100 recipes for those on a restricted diet.

Sweet Alternative has substitute choices for those who must give up dairy, gluten or soy, without compromising on taste. Using years of research and recipe testing, Ariana Bundy provides 100 mouth-watering cookies, muffins, cakes, ice creams and other irresistible treats all made without dairy, gluten or soy.

Using ingredients such as nut milks, candied peels, fresh fruit purées, and quality chocolate, the author shows how to make vanilla ice cream, chocolate muffins enriched with quinoa, and luscious crème patissiere -- all without gluten.

These recipes are simple and the ingredients are widely available. More than 150 photographs whet the appetite for such dishes as:

- Maple-sweetened Corn Muffins
- French Macaroons, and
- Silky Smooth Pumpkin Pie.

About the Author

Ariana Bundy was appointed Head Pastry Chef at the L.A. Mondrian Hotel in 1999. She also trained the dessert team in New York's Morgan's Hotel. She now lives in Paris.

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Product Details

• Paperback: 192 pages
• Publisher: Whitecap Books (March 4, 2006)
• Language: English
• ISBN-10: 1552857425
• ISBN-13: 978-1552857427
• Product Dimensions: 9.8 x 7.9 x 0.8 inches
• Shipping Weight: 1.5 pounds (View shipping rates and policies)
• Average Customer Review: 4.1 out of 5 stars  See all reviews (8 customer reviews)
• Amazon.com Sales Rank: #347,550 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

13 of 13 people found the following review helpful:

5.0 out of 5 stars An inspiration, June 6, 2006

By	Florence Shaffer - See all my reviews (REAL NAME)

YOU DO NOT NEED TO HAVE FOOD ALLERGIES TO ENJOY THESE RECIPES!!!

But for someone with allergies, it definitely makes the book that much more amazing:

About a year ago, I found out that I was allergic to gluten and soy. I have always loved food, but it was not until I was forced to restrict my diet that I realized how disabling it feels to have food allergies. I started getting obsessed with all the foods I could not eat.

After doing much research, I found books and websites with recipes, but they were not as refined as I had hoped. They were a nice start, good substitutes. But that was the problem: they were substitutes! When I would try out the recipes, my friends would insist on trying them. Who isn't tempted by fresh baked desserts? But I hated having to give them a disclaimer. Then to hear that same response: "I guess you have to get used to them."

When I kept running into people with similar allergies and frustrations, I made a decision: I quit my career and moved to Paris to learn the techniques of baking. I would then apply this basis to what I read in my free time about the different ingredients I could eat. Then one day while at the english bookstore in Paris, I was perusing the cooking section and picked up this book just based on it's beautiful cover. You can imagine my excitement when I found it catered to my diet!!

In a few weeks I have tried nearly every recipe. Finally simple-to-make, yet impressive desserts that everyone can enjoy, and I am not embarassed to share! And the best part is that people don't suspect they are gluten, soy, and dairy free. ------ Most of the people I know here in Paris are either fellow cuisine & pastry students, chefs, or food afficionados. So my panel of judges is quite hard to please. You can trust that they know great food...

But on behalf of those of us with allergies, I think I can say thank goodness for people like Ariana....it's not just about making wonderfully delicious desserts - it's also about making us feel normal again.

Now if only there was a similar book on cuisine...

8 of 8 people found the following review helpful:

4.0 out of 5 stars great tasting recipes that work, January 5, 2007

By	Nom de Plume "honamajig" (CT) - See all my reviews

I am not super talented in the kitchen , just a mom trying to feed two little food sensitive children and not let them be deprived of desserts, who got tired of Pamela's brownie mix and was ready for a new challenge.
This is a very well researched and written cookbook and the only gluten free, dairy free and soy book that I have heard of.
I have tried some of the prepackaged flour mixes to make things like pancakes and muffins and not had great results. Recipes that I found online were not that great either.
This book includes a good variety of recipes that have, so far, yielded some very tasty results. There were some ingredients that I had difficulty finding or could not find at all. For instance, vanilla pods were expensive and not easy to come by. I am still unable to locate coconut butter which would be great since soy free margarines are impossible to find. Some of the suggested ingredients are available through online sources that are listed in the books resources.
I found the introduction and definitions of ingredients to be very helpful and the pictures are an inspiration. I leave this book on my cookbook stand because it is so gorgeous and whenever I get a minute or two we get right to making flan and cookies. These are good looking cookies that I am proud to share with everyone. People are very ready to reject them as sub-standard when they hear that they have no wheat or dairy and they can't because they're too good. I look forward to the challenge of the more difficult recipes and to mixing her flour mixture to try in other recipes.
Worth every penny for the smiles they put on the kids faces.

8 of 8 people found the following review helpful:

5.0 out of 5 stars Delicious 'Free From' Desserts - No-one would know the difference!, May 8, 2006

By	N. Freeman (UK) - See all my reviews (REAL NAME)

This is a fantastic book for anyone that is milk/lactose, wheat/gluten and soya intolerant or allergic. It is wonderful to eat lovely desserts again and to be able to offer something to guests that I can eat too!

The best thing for me was discovering that there is actually chocolate I can eat - I had resigned myself to never eating chocolate again!

I really can't rate this book highly enough. Anyone that is thinking of buying it - you won't regret it. Money very well spent in my opinion!