The Allergy-Free Cook Bakes Bread: Gluten-Free, Dairy-Free, Egg-Free [Paperback]

Laurie Sadowski (Author)

Book Description

Publication Date: September 25, 2011

Dealing with any food allergy is a challenge, especially when you find yourself coping with more than one of the common food allergens: gluten, wheat, dairy, or eggs, as well as soy, corn, tree nuts, or peanuts. Food writer and critic Laurie Sadowski delivers recipes that are gluten-free, vegan, and healthful with a few indulgences, classic essentials, and everything in between. In The Allergy-Free Cook Bakes Bread proves that restricted ingredients do not equal restricted diets. These recipes have universal appeal and are everyone's favorites: rich sweet breads, muffins cinnamon rolls, and doughnuts, as well as tasty crackers, biscuits, tortillas, and soft, hearty yeast breads, rolls, pitas, bagels, and pizza crusts. Also provided is information on how to interpret ingredient labels, keep food allergens out of your environment, and get all the nutrients you need on a specialized diet along with essential information on gluten-free flours, stocking a gluten-free pantry, and how to make substitutions for milk, eggs, butter, and other problem ingredients.

Editorial Reviews

About the Author

Laurie Sadowski is a personal trainer, nutrition consultant, and food writer who moonlights as a musicologist. She spends her time spreading awareness about balanced living, cooking, and baking, and continuing her research in modern music and art.

Product Details

• Paperback: 128 pages
• Publisher: Book Publishing Company (TN) (September 25, 2011)
• Language: English
• ISBN-10: 1570672628
• ISBN-13: 978-1570672620
• Product Dimensions: 7 x 0.4 x 8 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (20 customer reviews)
• Amazon Best Sellers Rank: #100,969 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

13 of 13 people found the following review helpful

5.0 out of 5 stars Great resource for those with multiple food allergies January 26, 2012

By Lynn

Format:Paperback

Our son has multiple food allergies, including nuts, eggs, and milk, and when we were recently told to take him off of gluten as well, I thought we'd never have bread again. This book saved our breakfasts, lunches, and dinners with delicious muffins, scones, and breads that are delicious and moist. We're working our way from cover to cover - so far I've made at least a dozen recipes and they are a bit hit, even with the non-allergic - plenty of people have said they can't believe these breads are gluten free, let alone egg and dairy free. I personally would recommend the double chocolate muffins (um, I ate most of them out from under my son), the baked maple doughnuts (my son's absolute favourite), and the chocolate chip scones (HUGE hit with the whole family).

This book relies mainly on alternative flours like sorghum, quinoa, tapioca, and millet. It is largely legume free, soy free, and nightshade free, and where these things are used she usually recommends an alternative. It's been a joy to find a book full of fluffy, real bread-like breads that we can actually eat. Highly recommended.

11 of 11 people found the following review helpful

5.0 out of 5 stars Excellent! November 17, 2011

By gretchen russell

Format:Paperback

This is a great resource for new GF and/or vegan bakers! Being new to the world of gluten-free baking, this book has become a valuable tool in learning how to adapt recipes, substitute flours, as well as the awesome recipes contained in it.
The Southwest Scones, Gooey Maple Pumpkin Biscuits, and many more are easy to make and taste great! My very picky 11yr old son requests the Maple Pumpkin Biscuits as well as the Sweet Potato Swirl Bread! Everything we've made has turned out beautifully. Great book!

10 of 10 people found the following review helpful

4.0 out of 5 stars This is a fantastic book. November 12, 2012

By C. Berns

Format:Paperback

I'm an ethical vegan who is gluten intolerant, and I've been looking for a book like this for awhile now. More than just offering recipes that satisfy, this book is also loaded with really helpful information on the preparation and storage of vegan and gluten-free baked goods. If you're looking for your own vegan and gluten-free dough teacher, this is the book to get. Laurie Sadowski gives very thorough directions with lots and lots of appealing recipes to learn from.

So far I've made the following: Apple-Chai Scones, Burger Buns (twice), New York-Style Bagels, Garlicky Pull-Apart Rolls and Chocolate Chip Scones. Everything has been excellent. I especially love the burger buns, because they come light and airy and store well in the freezer.

Here are some of my favorite things about The Allergy-Free Cook Bakes Bread:
❤ A vegan and gluten-free bread dream come true: scones in a myriad of flavors, pizza dough, monkey bread, cornbread, bread sticks, chocolate cinnamon rolls, doughnuts, etc. Honestly, I think I want to make every single thing in this book. Banana-Rhubarb Crumble Muffins? Please come home with me, and let me make you an honest woman.

❤ Each recipe tells you how much of each flour and starch you need. No commercial mixes are called for anywhere in the book and Laurie doesn't make readers mix up a flour/starch combo to use (and thus store) for the cookbook.

❤ The recipes are very detailed--most even tell you how long to beat the dough, whether a quick or yeasted bread.

❤ I'm not a fan of the taste of quinoa flour, which is called for in some of the recipes. However, Laurie gives easy directions on subbing it out with other flours. I used millet flour with great results.

❤ Everyone I've served to has liked everything--including gluten eating omnivores. That's hard to beat.