The Allergy-Free Cook now has its own website!
Visit www.theallergyfreecook.com. Thanks!
After embarking on a journey to write a gluten-free, vegan baking handbook, it is finally available. In fact, only a part of it is available.
That’s because we’ve developed it into a series, The Allergy-Free Cook, with the first installment focusing on breads, both yeast and quick.
Upcoming titles will include The Allergy-Free Cook Bakes Cakes and Cookies, and The Allergy-Free Cook Bakes Pies and Desserts.
Table of Contents
Preface
Acknowledgments
Introduction
Part 1: Gluten, Food Allergies, and Veganism
Check Allergen Information for Each Recipe
Read Food Labels Carefully
Avoid Cross-Contamination
Veganism 101
Part 2: Gluten-Free Ingredients and Tips for Success
Gluten-Free Flours and Starches
Adapt and Customize Your Favourite Recipes
Substitution Central: Make Your Baked Goods Vegan
Tips and Techniques
Storing Gluten-Free Vegan Baked Goods
The Gluten-Free Vegan Pantry
Part 3: Quick Breads
Sweet
Savory
Part 4: Yeast Breads
Sweet
Savory
Part 5: The Extras
Glossary
Conversions
Suppliers
Resources
Recommended Reading
About the Author
Book Summary
The Allergy-Free Cook Bakes Bread is designed with those who cannot eat gluten, dairy, or eggs or who are vegan in mind. This book supplies guidance and recipes for those who are hungry to learn how to feed their bellies safely, compassionately, nutritiously, and deliciously. For people with celiac disease, it is a primer on eating gluten-free. For families living with autism or ADHD, it delivers information about a casein-free diet. For folks adopting a diet free of animal-based foods, it provides a rundown on veganism. For those with food allergies, it supplies recipes that are free of common allergens, including dairy, eggs, gluten, and wheat. In addition, many of the recipes are also free of legumes, nightshades, nuts, peanuts, seeds, and soy. Finally, this book presents recipes for wholesome, delicious baked goods for anyone who loves to create in the kitchen.
Tips and Techniques
The book includes almost 40 pages of tips, techniques, and details on living gluten-free, living vegan, and living with food allergies. It includes tips for cross contamination, substituting ingredients for gluten-free or vegan diets, the 411 on gluten-free flour and much more.
Recipe Information
The recipes in the book include sweet and savory quick breads, including loaves, muffins and scones, and sweet and savory yeast breads, including sandwich bread, pizza crust, doughnuts. And lots more!
Click here for a complete recipe index, as well as sample recipes.
And I’m starting to upload more photos of the recipes that are included.
Some recipe photos to start… (Click on the photograph for a larger image)
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Questions, Comments, Troubleshooting, and Errata
If there are any issues that you note, have any questions whatsoever, or have trouble with a recipe, please email me. I will return your email as soon as possible, and be able to note the same for my readers. Thanks!
Publication Information
Published by the Book Publishing Company.
