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