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Laurie Sadowski

The Allergy-Free Cook Bakes Bread: Gluten-Free, Dairy-Free, Egg-Free Paperback – September 25, 2011

by Laurie Sadowski (Author)

4.2 69 ratings

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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.

Print length

128 pages
Language

English
Publisher

Book Publishing Company (TN)
Publication date

September 25, 2011
Dimensions

8.01 x 0.35 x 9.24 inches
ISBN-10

1570672628
ISBN-13

978-1570672620
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Editorial Reviews

From the Back Cover

Laurie Sadowski is a certified personal trainer, nutrition and wellness specialist, and yoga instructor. She moonlights as a musicologist and loves to spread awareness about balanced living,

cooking, and baking.

About the Author

Niagara-based Laurie Sadowski's love of food began at a young age, but her creativity in the kitchen began when she was diagnosed with celiac disease. Adopting a vegan diet led to further interest in everything food, soon winning the vegetarian category in a national recipe cook-off and becoming a regular food columnist for her local newspaper. Her love of food and helping others resulted in freelancing as a food writer and becoming a published cookbook author. Her books, The Allergy-Free Cook Bakes Bread (2011), The Allergy-Free Cook Bakes Cakes and Cookies (2013), and The Allergy-Free Cook Makes Pies and Desserts (2014) are devoted to gluten, dairy, egg, and soy-free baked goods that taste just like the real thing. Visit her at lauriesadowski.com.

Product details

Publisher ‏ : ‎ Book Publishing Company (TN); 9/15/11 edition (September 25, 2011)
Language ‏ : ‎ English
Paperback ‏ : ‎ 128 pages
ISBN-10 ‏ : ‎ 1570672628
ISBN-13 ‏ : ‎ 978-1570672620
Item Weight ‏ : ‎ 11.2 ounces
Dimensions ‏ : ‎ 8.01 x 0.35 x 9.24 inches

Best Sellers Rank: #2,150,219 in Books (See Top 100 in Books)
- #378 in Wheat-Free Diet Cookbooks
- #1,691 in Gluten-Free Diets
- #1,693 in Vegetarian Cooking

Customer Reviews:
4.2 69 ratings

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Laurie Sadowski

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Niagara-based Laurie Sadowski's love of food began at a young age, but her creativity in the kitchen began when she was diagnosed with celiac disease. Adopting a vegan diet led to further interest in everything food, soon winning the vegetarian category in a national recipe cook-off and becoming a regular food columnist for her local newspaper. Her love of food and helping others resulted in freelancing as a food writer and becoming a published cookbook author. Her books, The Allergy-Free Cook Bakes Bread (2011), The Allergy-Free Cook Bakes Cakes and Cookies (2013), and The Allergy-Free Cook Makes Pies and Desserts (2014) are devoted to gluten, dairy, egg, and soy-free baked goods that taste just like the real thing.

Visit her at lauriesadowski.com.

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RAP Reviews

AMAZING TASTING BREADS!!! A MUST HAVE BOOK

Reviewed in the United States 🇺🇸 on March 1, 2013

Verified Purchase

BY FAR THE BEST ALLERGY-FREE/VEGAN GLUTEN-FREE BAKING BOOK!!!

My son and I both have a severe intolerance to gluten. So, as a family, my wife and I decided that the whole family would go gluten free. The only problem was that we are a family that loves bread. My son pretty much subsisted on peanut butter and jelly sandwiches. So, we knew finding a bread alternative that was gluten free would be the key to success. Until I discovered the Allergy-Free Cook Bakes Bread, I was on the verge of giving up on trying to bake gluten-free bread at home. I had tried dozens of recipes and always ended up with nasty-tasting gummy dense bread.

But, the moment I took my first bite of the Wholesome Flax Bread recipe from her book, I knew I'd finally stumbled onto something good. The bread tasted great and was obviously meant to be nutritious as well. The store loaves that are filled with brown rice flour and tapioca starch aren't exactly nutrient dense. The Wholesome Flax Bread is both delicious and good for us. So, with that first success, I wondered could her book match the success with other recipes.

I can say whole-heartedly, that every recipe I've tried from this book has been an amazing success story. The English Muffins are awesome and truly easy to make. And they really have the nooks and crannys that gluten based English Muffins always had. And they taste like delicious English Muffins. The Rustic French Bread is mind boggling good. I'd always wanted to find a healthy way to make French Bread. And this gluten free version of french bread tastes just as good as french bread ever did, but now it is actually healthy and not just a lot of empty calories. And last, but not least, the Maple Raisin Bread (which can be made as a Cinnamon Raisin bread) was unanimously agreed upon by all members of my family to be the best Cinnamon Raisin Bread we have ever tasted. So far, every recipe we've tried has been a huge success.

This book has really made going gluten-free a pleasure rather than the challenge that I expected it to be. No one is missing the gluten versions of the breads we use to love since the gluten free versions in Laurie Sadowski's book are every bit as tasty and way more nutritious that the old gluten versions of our breads we love. I can't wait to try more of the recipes, as I have no doubt that they will continue to amaze me with how easy Sadowski makes it to cook excellent gluten-free breads. And if you are looking for a good reference on gluten-free baking, the first few chapters of the book go into a lot of detail on how to go about stocking a pantry, getting used to the experience of gluten free baking, and the differences in the various types of flours and starches.

If you only get one book on gluten-free vegan baking, I would definitely recommend that you make The Allergy-Free Cook Bakes Bread your book of choice. You won't need any others! This book truly has it all. And the best part is, my son and I are definitely noticing huge benefits in how well we feel thanks to such an easy transition to a gluten-free life.

11 people found this helpful

Helpful

Deb from No. Cal.

Love this book -- amazing bread on my first try!!!

Reviewed in the United States 🇺🇸 on October 23, 2013

Verified Purchase

My husband and I are pretty new to being gluten-free, and brand new to gluten-free baking, so I'm ecstatic to say that my first loaf of gluten-free bread tasted incredible! Laurie (the author) oh-so-patiently answered my many questions via e-mail -- she is truly a wonderful gluten-free baking sensei!!

This book is very thorough, clearly a labor of love. If you're new to gluten-free baking, read it cover to cover; you will learn so much and it will boost your confidence and inspire you! I made the Wholesome Flax Bread, and it was honestly so much better than the wheat breads of our not-so-distant past.

We are also vegan, and so is the author, so this book feels like it was written just for us. It seems that so often there is a choice, vegan OR gluten-free, but to find recipes with a winning combo of both -- well hubby and I are happy campers. Next up (after another loaf of Wholesome Flax Bread) are burger buns, focaccia, pita pockets....

And I'm off to buy her cake and cookie book -- The Allergy-Free Cook Bakes Cakes & Cookies =)

One person found this helpful

Helpful

Ruth Larkin

Excellent Baking Book!

Reviewed in the United States 🇺🇸 on July 3, 2013

Verified Purchase

Alright, I used to bake a lot. I made bread for my family at least once a week, along with muffins, cookies, cakes, pizza, etc.

Then I learned that I was gluten-intolerant. But wait! Not just gluten, also egg and dairy. I gave up baking. I basically gave up eating packaged baked goods. (Have you noticed how many gluten-free items happen to contain eggs or dairy?) Then I discovered this book and its companion "The Allergy-Free Cook Bakes Cakes and Cookies."

I really like the variety of recipes. While there are yeast breads that require several hours to make, rise, and bake, there are also quick breads that are much faster. Chickpea bannock is one of my favorite for whipping up as a fast breakfast on a work day.

I've found that these recipes are tolerant of substitutions and adjustments. I don't keep in stock all the flours that the author calls for, so I just use what I have and things seem to come out fine. Maybe the taste is different, but the recipe doesn't flop.

4 people found this helpful

Helpful

Gill

OMG! Bread!

Reviewed in the United States 🇺🇸 on January 9, 2014

Verified Purchase

After finding out that I'm allergic to eggs, dairy and a celiac I thought my days of being able to eat bread that was worth it were over. I've made the french bread and burger buns, several times, and am mega happy! The only thing I altered from the recipes were to substitute psyllium husks for the xantham gum, something I'm allergic to. And to use other grains rather than using quinoa or buckwheat, something I'm also allergic to, sigh.

The recipes are well written, easy to follow, and the end result is great bread. Not gummy, not wet, and even better, makes GREAT toast!

Helpful

Shawscribbles

Best Allergy-Free Gluten Free Bread Recipes

Reviewed in the United States 🇺🇸 on April 4, 2012

Verified Purchase

My son is allergic to EVERYTHING (gluten, corn, eggs, milk, wheat, soy, dairy, nuts, citrus) and this cookbook has been a lifesaver for our family. Most gluten-free bread recipes have at least one of his allergens in it but Laurie Sadowski offers ideas for substitutes in this book. Every recipe we've made has been yummy AND healthy. A hard combo to find in allergy-free cooking as I find most authors replace allergens with SUGAR and FAT. I want my son to eat healthily for life, not develop bad habits because of his restricted diet! I highly recommend this book!

6 people found this helpful

Helpful

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Marie J.

Recomendable!

Reviewed in Mexico 🇲🇽 on December 4, 2016

Verified Purchase

He hecho varias recetas y muy buenas. Se nota que el autor se esmeró en hacer cada receta y que las cantidades y tiempos son correctos. Muy ricos panes!!!

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Amazon Customer

Buy Lots of Different Flours, Xanthan Gum, and Arrowroot Starch

Reviewed in Canada 🇨🇦 on December 3, 2016

Verified Purchase

I bought the collection of three (Cakes and Cookies, Pies and Desserts, and Breads) for my mom as she recently found out that she has lots of allergies/sensitivities to eggs, gluten, dairy, soy, and more. I figured I should go over the books before giving them to her and I noticed that all the recipes seem to have some lengthy ingredient lists— some even had up to three different types of flour and almost all (if not all) include Xanthan gum and Arrowroot starch. Perhaps it's just because I'm not used to allergy-free cooking, but there isn't one recipe in the book with less than 6 ingredients. I'm not sure how often my mom will be able to cook from this book due to how pricey things will get, but one can only hope it's not as pricey as I'm imagining. I've included a photo of the shortest recipe list in the Breads book.
Giving it the benefit of the doubt, 4/5 stars.

Julie Disnard

Best gf recipe book ever!

Reviewed in Canada 🇨🇦 on April 16, 2014

Verified Purchase

I have made 3 recipes from this book so far : all of them absolutely fantastic. And this is from someone who has tried A LOT of gf recipes. I love the table where she compares different flours, so you can substitute and keep the same delicious result.
For those willing to make gf bread in their bread machine, do not hesitate to try this one. I can change the settings on mine, so after a couple of times I can optimize the recipes for my machine.
Best gf book ever! I hate recipes where for 1 loaf you need 3 eggs! There are wonderful (and cheap) alternatives and I garantee your bread won't be all crumbly.

One person found this helpful

Yanick

Great book!

Reviewed in Canada 🇨🇦 on February 18, 2019

Verified Purchase

I actually made the maple raisin bread in my bread machine (had to add a little more water and oil), but it came out amazing! It tasted sooo good. The recipes are beautiful.

M

Recipes for wheat free

Reviewed in the United Kingdom 🇬🇧 on October 15, 2012

Verified Purchase

Very interesting recipes but sadly all measurements are in american cups. Not easily recognisable from product description and as bread making requires accurate measuring it is a bit hit and miss calculating both dry and liquids into metric or imperial.

5 people found this helpful

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