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Ashley Adams

The Dairy-Free Kitchen: 100 Recipes for all the Creamy Foods You Love--Without Lactose, Casein, or Dairy Paperback – Illustrated, January 15, 2014

by Ashley Adams (Author)

4.2 135 ratings

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While 4% of the population suffers from diagnosed lactose intolerance, it is estimated that a staggering 50 million Americans suffer from some degree of dairy intolerance/allergy.

Moreover, recent research has linked milk protein (casein) to cancer and autoimmune illnesses and found evidence that our bodies quit making the enzymes necessary to digest milk as we age--thus setting up those who consume a dairy-rich diet for IBS, allergies and other autoimmune and digestive difficulties. Dairy has become the "new gluten"--something that people are realizing needs to be minimized in our diet whether they have a formally diagnosed allergy or not.

The Dairy-Free Kitchen contains 100 delicious recipes for the foods you love without the dairy. It also provides you with a wealth of information on weeding out hidden dairy in everyday foods and getting adequate levels of calcium and minerals from a dairy-free diet. Going dairy-free isn't as complicated as you think. You can do it! The Dairy-Free Kitchen will help.

Print length

192 pages
Language

English
Publisher

Fair Winds Press
Publication date

January 15, 2014
Dimensions

8 x 0.75 x 10.25 inches
ISBN-10

159233573X
ISBN-13

978-1592335732
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Amazon.com Review

Blueberry Cornmeal Muffins
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Blueberry Cornmeal Muffins

These light, bright muffins are dairy free, gluten free, and soy free, which makes them wonderful for serving larger groups with varied diets. You can make 12 standard-size muffins, or use a mini muffin tin to yield 24 mini muffins—just reduce your baking time to 12 minutes. Xanthan gum is available at health food stores, specialty stores, and online.

Directions

Preheat the oven to 325°F (170°C, or gas mark 3). Line a standard 12-cup muffin tin with paper liners. Make the batter. In a medium bowl, combine the gluten-free flour, cornmeal, baking powder, xanthan gum, baking soda, salt, and ground cinnamon. Create a well in the center of the dry ingredients and add the oil, light brown sugar, eggs, maple syrup, and almond milk or coconut milk. Mix until well combined. Gently fold in the blueberries with a spatula until they are evenly distributed throughout the batter. Portion the batter into the prepared muffin tin, filling each liner about three-quarters full. Bake for 20–22 minutes, or until the top of the muffin springs back slightly when touched. Cool muffins in the pan for 15–20 minutes before transferring them to a wire cooling rack to cool completely. Serve warm or at room temperature.

Yield: 12 muffins (24 mini muffins)

Ingredients

13/4 cups (200 g) all-purpose gluten-free flour
1/2 cup (70 g) gluten-free cornmeal
2 teaspoons aluminum-free baking powder
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2⁄3 cup (156 ml) canola oil or olive oil
1⁄3 cup (75 g) packed light brown sugar
3 large organic eggs
1/2 cup (120 ml) maple syrup
2⁄3 cup (160 ml) unsweetened almond milk or coconut milk
1 cup fresh (145 g) or frozen (155 g) blueberries

About the Author

Ashley Adams is the dairy-free cooking expert and former writer for The Spruce. She has worked in many aspects of the dairy-free food industry, from catering, to recipe development for restaurants, to teaching classes on vegan/vegetarianism and dairy-free cooking. Ashley has been dairy-free for over a decade, so she knows first-hand the struggles that come with food restrictions and how to overcome these while still eating nutritiously and deliciously. She currently resides in Anchorage, Alaska.

Product details

Publisher ‏ : ‎ Fair Winds Press; Illustrated edition (January 15, 2014)
Language ‏ : ‎ English
Paperback ‏ : ‎ 192 pages
ISBN-10 ‏ : ‎ 159233573X
ISBN-13 ‏ : ‎ 978-1592335732
Item Weight ‏ : ‎ 1.3 pounds
Dimensions ‏ : ‎ 8 x 0.75 x 10.25 inches

Best Sellers Rank: #1,736,789 in Books (See Top 100 in Books)
- #1,423 in Gluten-Free Diets

Customer Reviews:
4.2 135 ratings

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MAELISA DIXON

The recipes are dairy free.

Reviewed in the United States on October 18, 2022

Verified Purchase

I enjoy the cookbook. Very easy to follow.

Helpful

Rachel B. Ramey (blogger/author)

Meh

Reviewed in the United States on December 21, 2017

Verified Purchase

Some of these reviews are so far removed from my experience with the book it makes me wonder if they're paid. I was not impressed with this. There are some snippets of useful information in the introductory section, but most of it will not be news to anyone seeking to eat dairy-free. There's a whole section on reasons why people go dairy-free which, presumably, one doesn't need to know if one has already purchased a book about how to cook without dairy! This section is also very anti-dairy in general. ("Milk is bad and the only reason we drink it is that we've bought into marketing hype," is the general message.)

What most of us bought the book for, though, was the recipes. For me, at least, these disappoint. There are six recipes for dairy-free milks. Despite the fact that the process for making a plant-based milk is virtually the same from one base ingredient to another, these are printed up as six separate recipes which, in my opinion, just adds to the mystery surrounding dairy-free cooking and makes things look more complicated than they actually are. Then we have two sour cream options, five nut cheese & a soy cheese, three different yogurt options (again, basically three variations of the same recipe), and one for margarine. All told, these comprise 19 pages of the book -- and the milk recipes, at least, are pretty easy to find online.

The rest of the book is just a bunch of dairy-free recipes. That might sound good in theory, but there's nothing special about most of these recipes. Basically, you could substitute dairy-free milk (or cheese, or yogurt) for dairy milk (or cheese, or yogurt) in any existing recipe and you'd get recipes much like those in the book. I don't know about you, but I don't need a whole other cookbook just to tell me to substitute dairy-free X for the original dairy version of X. There are a couple exceptions, but not enough to make this worth the trouble, in my estimation. I was hoping for more information about how to, for instance, make a creamy sauce or soup without cream (not with a substitute cream). More about how to make various dairy alternative. Etc.

A lot of the recipes in the book also rely heavily on wheat and/or eggs. I know they're not a focus of this book, but a lot of people looking for information about dairy-free cooking are also needing to avoid wheat and/or eggs. (Dairy-free, wheat-free is a *very* common combination.) So it's a little disappointing that so few of the recipes are really workable for those who also need to avoid these other top allergens (and important to know, if that's you).

25 people found this helpful

Helpful

Valerie Cummins

Abundance of alternative dairy free recipes for typical recipes

Reviewed in the United States on March 20, 2020

Verified Purchase

The Dairy Free Kitchen was necessary after an allergy test revealed several allergens including dairy. This awesome recipe book provided alternatives to typical dairy items commonly found in recipes. It gave me hope to continue to make some of my meals.

Helpful

Shannon

Definitely recommend this book!

Reviewed in the United States on March 29, 2019

Verified Purchase

Seriously these recipes are amazing! I’m dairy-sensitive and frequently try to substitute dairy items in recipes—this spells it out for you! The first thing I tried was the Alfredo and it is delicious! I constantly recommend this book when my friends ask how I do with my mostly dairy-free diet!

Helpful

Alyssa Ames

I would buy this again.

Reviewed in the United States on January 30, 2020

Verified Purchase

I love that it has a lot of recipes that's Dairy free and a lot more. I like that it has so many recipes in different categories.

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Gaye Clark

it's a good reference.

Reviewed in the United States on March 17, 2016

Verified Purchase

I was looking for every day recipes that don't require milk/dairy. This book is for people who want to make staples from scratch that can function as a dairy substitute. Way more than I wanted to get into . . . but if you are ambitious, it's a good reference.

17 people found this helpful

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lisa p.

Great cookbook

Reviewed in the United States on December 23, 2020

Awesome recipes

Some really good looking recipes

Reviewed in the United States on October 14, 2015

Verified Purchase

Some really good looking recipes, some I could do without. They seem like filler or for cooks very new to the non-dairy world.

5 people found this helpful

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Top reviews from other countries

Amazon Customer

Informative and delicious

Reviewed in Canada on April 18, 2018

Verified Purchase

LOVE this cook book! I am newly dairy free and I found this book offered me all the info I needed on dairy alternatives, plus the recipes are interesting and practical. Now that I've stocked up on the food basics, I can make any of her delicious recipes. My husband even enjoys them.

One person found this helpful

Denise

Dairy free cook book

Reviewed in Australia on January 18, 2023

Verified Purchase

It is hard to find a dairy free recipe

Bonnie Lee

Live in a bigger city

Reviewed in Canada on August 3, 2020

Verified Purchase

I need to go to another city to find some of the ingredients I need.

Amazon Customer

Good

Reviewed in Australia on March 27, 2021

Verified Purchase

My daughter in law and it's good

Jessica

Amazing!! So glad I got this book

Reviewed in Canada on November 20, 2015

Verified Purchase

Amazing!! So glad I got this book. I'm happy I can eat the same delicious chocolate, ice-cream, cheeses and more that I used to be able to. A few recipes with specialized ingredients I had to hunt down, but worth it.

4 people found this helpful

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Follow the Author

The Dairy-Free Kitchen: 100 Recipes for all the Creamy Foods You Love--Without Lactose, Casein, or Dairy Paperback – Illustrated, January 15, 2014

Purchase options and add-ons

Editorial Reviews

Amazon.com Review

Blueberry Cornmeal Muffins

Directions

Yield: 12 muffins (24 mini muffins)

Ingredients

About the Author

Product details

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About the author

Ashley Adams

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