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Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts Paperback – June 19, 2012

4.6 out of 5 stars 46 customer reviews

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Frequently Bought Together

  • Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts
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  • The Allergy-Free Pantry: Make Your Own Staples, Snacks, and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts
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  • Allergy-Free and Easy Cooking: 30-Minute Meals without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame
Total price: $42.73
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Editorial Reviews

Review

“Parents of children with food allergies will appreciate this practical book.”
—Library Journal

“I love how this book really breaks down baking with alternate ingredients. Cooking from Learning to Bake Allergen-Free is like having a baking guru alongside you in your kitchen.”
Delight Gluten-Free

“This might just be the most comprehensive allergen-free baking guide we've ever seen.”
—VegNews 

“You will learn a mountain from [Colette] Martin’s lessons and recipes, whether you’re a novice or more experienced baker. She gives brilliant guidance on egg replacers, explains mysteries such as why more baking powder is used when there are no wheat or eggs, and even helps you figure out when your gluten-free baking is done. . . . There are more than 70 allergy-friendly recipes and page after page of invaluable baking advice. This book is a must-have.”
Allergic Living

 “This book will give you the depth of knowledge you need to be a successful allergen-free baker.”
Chef Ming Tsai, chef and owner of Blue Ginger and national spokesperson for the Food Allergy &Anaphylaxis Network

“This amazing collection of lessons and recipes will fast-forward the learning curve for anyone new to cooking with food allergies. Speaking with the voice of experience, Colette Martin offers in-depth but approachable chapters on replacing key ingredients, even seemingly integral baking ingredients like eggs. Her ‘Crash Course’ subchapters cover everything from using baking soda and baking powder, to proofing yeast breads, to how to tell when the darn thing is done! Learning to Bake Allergen-Free will be a companion you will want to keep close by in your kitchen for frequent reference.”
Jules Shepard, author of Free For All Cooking and The First Year: Celiac Disease and Living Gluten Free

“Colette Martin’s book will be a great resource for the home baker hesitant to venture ‘out of the box.’ Her use of a variety of name-brand gluten-free flours and mixes makes for easy adaptation.”
Chef Richard J. Coppedge, Jr., CMB, professor of baking and pastry arts

“A fabulous education in a cookbook! Learning to Bake Allergen-Free will move you right to the head of the baking class thanks to Colette Martin’s thorough and easy-to-understand lessons about allergens, ingredients, and substitutions. Colette’s recipes are poised to become staples in your repertoire, so happy baking, and enjoy your new discoveries!”
Lori Sandler, founder of Divvies and author of The Divvies Bakery Cookbook—No Nuts, No Eggs, No Dairy—Just Delicious!

Learning to Bake Allergen-Free is the guide that I sought for years, and a positively beautiful book. Colette Martin presents all of her secrets, from the most reliable egg substitutes to the best gluten-free baking mixes, and her masterful recipe collection is the icing on the cake!”
Alisa Fleming, author of Go Dairy Free: The Guide and Cookbook and founder of GoDairyFree.org

“As a practicing allergy and asthma specialist, I see patients every day who have multiple food allergies, but the diagnosis is just the first step. These families need to modify their diets to avoid wheat, milk, eggs, peanuts, nuts, soy, and other common food allergens. Learning to Bake Allergen-Free is exactly the book these families need when they leave my office. It’s jam-packed with practical advice, simple baking techniques, and easy recipes that the whole family can enjoy! It will, for sure, bring smiles to many, for years to come.”
Dr. Atul N. Shah, Medical Director, Center4AsthmaAllergy.com, and author of the AmazingAllergist’s Awesome Series for Children, AmazingAllergist.com

“Colette Martin shares her favorite, creative recipes and her love of baking with you so you will come to love gluten-free, dairy-free, egg-free, nut-free baking, too.”
Lynda Mitchell, President, Kids With Food Allergies Foundation

“Colette Martin’s Learning to Bake Allergen-Free is a welcome addition to the world of allergen-free cooking. Martin’s approach to the challenge is masterful and complete. This is more than a cookbook; this is a resource book for families struggling to feed a family member with multiple food allergies. She guides the way, teaching us how to adapt recipes for results that the whole family will enjoy. Kudos to Colette Martin for tackling this challenge head-on and providing families with a much-needed resource.”
Wendy Book, President, American Partnership for Eosinophilic Disorders
 

About the Author

Colette Martin is a food allergy mom and an expert on how to bake allergen-free. Having first learned to bake in her grandmother’s kitchen with wheat, butter, milk, and eggs, she understands firsthand what it means to transform a kitchen to accommodate multiple food allergies. She is an advocate for food-allergic families, Vice-Chairperson on the Board of Directors for the Kids with Food Allergies Foundation, and a member of the Food Allergy and Anaphylaxis Network and of the American Partnership for Eosinophilic Disorders.


Stephen Wangen, ND, is a licensed and board certified gluten intolerant physician who lectures nationally on the subject of gluten intolerance. He is co-founder and Medical Director of the Irritable Bowel Syndrome Treatment Center, and is on the Board of Trustees of the Gluten Intolerant Group of North America. He continues to investigate the relationship between food allergies and health as the research director of the Innate Health Foundation. He is the author of two books, Healthier Without Wheat and The Irritable Bowel Syndrome Solution.
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Product Details

  • Paperback: 304 pages
  • Publisher: The Experiment (June 19, 2012)
  • Language: English
  • ISBN-10: 1615190538
  • ISBN-13: 978-1615190539
  • Product Dimensions: 7.9 x 0.7 x 9.9 inches
  • Shipping Weight: 2.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (46 customer reviews)
  • Amazon Best Sellers Rank: #200,767 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By J. sprague on June 12, 2012
Format: Paperback
I have 2 boys with Multiple food allergies [8 foods, and over 20 foods!], I also run a blog~ multiplefoodallergyhelp.com~ So I need a lot from a cookbook!~ This one delivers! I LOVE this cookbook! It really is a tutorial~ teaching you not only about the alternatives you can use in baking, but how and why they work! This is EXACTLY the type of book I WISH I had when my boys were first diagnosed! Colette does a great job explaining what products you can use, even offering alternatives if you need to further adapt your diet from `normal' substitutions, like avoiding xanthan gum, [corn allergy] or flax seed. It is like having someone hold your hand and show you what you need to do to make this new allergen-free lifestyle work for you! Remember your old college or high school textbooks, with the window boxes of important facts, information, and chapter summaries? They're in here too, and great for refreshing your knowledge, or fact-finding when newly diagnosed! Her baking tips are useful whether you've baked for years, or you're a man! Seriously though, this is a very well explained, practical, well laid out handbook to guide you!

I love that she experimented with a lot of the readily available shelf mixes for breads, cakes, cookies etc. Colette explains the differences between the brands, and which taste and work better. She also includes recipes using them with yummy alterations to enhance them! There are so many wonderful little tidbits of information here! Truly, whether you have been at this for a while, or have just been diagnosed, I highly recommend this cookbook!~ In a perfect world, when the allergist gives you a diagnosis of food allergies, he should be handing you this book too! To see full review: [...]
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Format: Kindle Edition Verified Purchase
Although I knew a lot of the information the author presents (eg. about crosscontamination), the information on cooking without eggs has been invaluable. So far every recipe I have used from this book has been delicious and none of my 3 children (10, 8, and 5) even noticed that anything was different. I am the one with the allergen issues and I have thoroughly enjoyed each of the recipes as well. So easy to follow with great tips on 'experimenting' to make sure your recipe comes out yum.
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I'm a type of person that needs to understand why I'm subsituting or adding or changing the receipe. Once I "get it" the recipe makes sense and then I can adjust the ingredients to suit my taste bud. I love the detail explanations. I would recommend this book trying to learn how to bake allergen-free.
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I have been gluten free for four years but egg-free for only one. I have found egg-free baking to be tremendously harder than any other allergen baking. The worst characteristics of egg-free baking that I have been trying to overcome are too wet or gummy and heaviness. So far, I have made 3 recipes from this book. (FYI: I always follow a recipe exactly the first time I make it with no substitutions.) Vanilla pound cake using the option found at the end of the recipe to double and make 2 round cakes. Good flavor but gummy and heavy. Baked donuts. Heavy and bread-like. No true donut characteristics other than I baked them in a donut pan. Coffee Cake. Coffee cake texture (not too heavy and only slightly gummy) but just tasted sweet. I kept reading the recipe because I knew I was overlooking cinnamon or some other spice. Nothing. I would serve the Coffee Cake to company but I would serve it the same day after being completely cooled down and add cinnamon next time and less sugar to the crumb topping. There's a couple of other recipes I want to try but so far, based on the recipes tried, I wish I hadn't bought it.
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I had very high hopes for this book and while it did have good information..I wouldn't call it a "crash course" since it was in my mind complicated reading...weights vs measure...add/subtract amts...I have made 5 things from the recipes..2 different scones....doughnuts, cookies .. all were awful..actually threw them away as none of these were edible...I dont get it. I am a very good GF baker but nothing in this book has turned out right. The only good part of the book and which was successful is converting store bought mixes to no eggs, dairy etc. There was other good information here and there in the book but the recipes??? not so much.
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When you have to give up a whole food group suddenly (eggs in my case), it is enormously easy to feel overwhelmed at the completely new world of baking ingredients. This book feels like a good friend breaking it down to you little pieces at a time, giving you a pat on the back that you will figure it out. There aren't a ton of recipes, but the ones that are there are staples, and as a bonus, there is a whole section at the back that shows you how to tweak and play with some of the packaged mixes that are on the market and the pros and cons of each, which gives you somewhere to start other than from scratch all the time. Loved it.
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We recently found out that my son has a number of food allergies and I was a little lost trying to figure out what to feed him because so many recipes called for his allergens, but this not only gives you some recipes, but product info for alternatives which is huge for me. I can't wait to try out some of these recipes.
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