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Allergen-Free Baker's Handbook |  | Author: Cybele Pascal
Publisher: Celestial Arts
Category: Book
List Price: $25.00
Buy New: $14.59
as of 9/10/2010 00:53 CDT details
You Save: $10.41 (42%)
Seller: pbshop
Rating:  reviews
Sales Rank: 8410
Media: Paperback
Edition: Original
Pages: 200
Number Of Items: 1
Shipping Weight (lbs): 1.6
Dimensions (in): 9.9 x 7.9 x 0.6
ISBN: 1587613484
Dewey Decimal Number: 641.56318
EAN: 9781587613487
ASIN: 1587613484
Publication Date: December 22, 2009
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Product Description
With the number of cases of food allergies skyrocketing--peanut allergies have doubled in the last five years--parents are eager to find recipes for foods that are safe and appealing. ALLERGEN-FREE BAKER'S HANDBOOK offers detailed explanations of alternative foodstuffs, advice about choosing safe products, and sources for buying them. Additionally, these recipes will appeal to vegans, people avoiding refined sugar and artificial ingredients, and whole-foods cooks interested in baking with gluten-free flours such as amaranth and quinoa.
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| Customer Reviews:
Fabulous baked foods September 6, 2010
Sara Winer
1 out of 1 found this review helpful
This book is great. My daughters and I have finally found recipes we can proudly share with our non-allergen friends. The chocolate chip cookies are really good. The chocolate chip cupcakes are delicious and the chocolate cake with chocolate frosting is amazing! All gluten-free, egg-free, dairy-free, corn-free, & soy-free. We are so happy to have this book!
 Solid recipes, beautiful book; note that flour mix contains potato August 14, 2010
archivonaut (East Coast, USA)
3 out of 5 found this review helpful
As others have noted, this is a beautiful book -- the kind of photos that motivate me to get baking! The author includes lots of great detail in the introductory sections where she explains the different types of ingredients involved in this type of baking. Although I had figured out most of them already, I wish I'd had this reference earlier, and can imagine what a time-saver this would be for someone who is new to GF/allergen-free baking. The recipes give specific instructions without seeming overly complicated.
Pascal offers recipes that are appealing and straightforward to make. She specifically instructs readers not to make substitutions, but in my case that was necessary in order to make the cookbook usable. In addition to dairy, eggs, gluten, I'm avoiding nightshades (and yeast), and the basic flour mix for these recipes includes more than a cup of potato starch. I knew this when I ordered the book, but hoped that arrowroot would work as a substitute for the potato starch in the basic mix. So far it seems to working pretty well (see notes below).
There are quite a few recipes that call for Ener-G egg replacer, which also contains potato, so for now I'm starting with recipes that use other leaveners/binders. I did splurge for the recommended Authentic Foods superfine rice flour, which was almost $14 for a 3lb bag at my local health food store. Can't tell yet if I think it's worth the extra cost.
I appreciate the range of different recipes included in this book, from cupcakes to scones to tarts and pies. I'm eager to try the Morning Glory Muffins, which look to be a hearty, less-sweet muffin (shredded carrots, apple, sunflower seeds ...). I'm also intrigued by the idea of using pureed prunes (babyfood) as an egg replacer. I figure if I get at least 3 solid recipes from this book, it will have been worth ordering.
Note: I have now made 3 recipes -- they are all things I would make again. This book has turned out to be a good purchase.
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Notes on specific recipes:
In each of these I did a one-for-one replacement of arrowroot powder for potato starch in the flour mix.
Chocolate cupcakes -- I used Ghiradelli cocoa powder, which I find has a very nice flavor (though people with need to be ultra-strict about cross contamination of soy, nuts, etc. should check the label b/f using). The cupcakes smelled great and had a great flavor. They took longer to bake than the recipe's suggested time (despite my oven thermometer) so I just left them in a little longer. The flavor was great and I loved the texture of the top of the cupcakes (reminded me of my mom's homemade cupcakes). The texture on the bottom didn't have quite as much "structure" as I would have liked, but it did improve once they cooled completely. I am not sure if they would "pass" with gluten-eaters; then again, the unmodified recipe (with potato) might be better. I would definitely make them for myself again.
Chocolate zucchini bread recipe -- love texture (dense and moist), and it's a great way to use up the zucchini from the CSA share! I found this recipe to be way sweeter than I can handle: it calls for a cup of agave and a cup of chocolate chips (in addition to cocoa powder). Next time I'll try cutting back on the chocolate chips, or possibly omit them altogether. I'm also not a huge fan of cinnamon with chocolate, so may also try omitting that and just sticking with the vanilla. I sliced most of the loaf and wrapped individual slices in cling-wrap and then put them in a big ziplock bag and froze them. Works really well to pull out individual servings!
Buckwheat muffins -- The batter was really thick and I had to pile it up in the muffin liners, but these baked up nice and tall. I subbed blueberries for the diced apple (I like blueberries and had them on hand). These also froze really well.
Amazing book!! August 13, 2010
Missy2007
2 out of 2 found this review helpful
Amazing recipes, delicious food, great photos, and easy to understand instructions. The ingredients are pretty easy to find as long as you have a health-food store nearby. Though I did have trouble finding guar gum. I'll order it online ;) But the book is amazing - I'd buy it all over again if I had to! I've recommended it to fellow food-allergy sufferers! This book has brought foods back into our lives that we thought we might never have again. The first recipe I was dying to make were the cinnamon rolls - mmmmmmmmmmmmmmmmmmmmm!!! :D
Great recipes with rigorous attention to cross-contamination issues August 10, 2010
Kelly Morgan (seattle wa)
4 out of 4 found this review helpful
An allergen-free cookbook that will make you feel like you aren't missing anything!
As head cook and pantry mistress in my house, I manage both life-threatening food allergies and multiple intolerances. The offenders have come and gone over the years. When my daughter was a baby, eggs and dairy were out. A few years later they were back in but peanuts and tree nuts were out. Ten years and many lab tests later, peanuts are still very out, tree nuts are back in and the entire family is now gluten-, dairy-, egg-, reflux- and stomach ache-free. What does that mean? Gone are mother nature's most reliable binders - albumin, gluten and casein and whey - replaced with ingredients that must be combined in just the right ratio otherwise disaster strikes. And while I tend to be an intuitive cook who doesn't balk at the chance to be experimental, baking can be a bit stressful at times.
So it is with great joy that I recommend The Allergen-Free Baker's Handbook, by Cybele Pascal. Cybele Pascal does it all without gluten, wheat, dairy, eggs, soy, peanuts, tree nuts, or sesame. And IT, at least all that I have baked so far, is wonderful. A bonus is that Cybele has considered folks with life-threatening allergies to the point that she included only ingredients that could be sourced without risk of cross-contamination. The recipes won my stomach over, her attention to the needs of those managing life-threatening allergies won my heart over!
I often tend toward the wholesome while the rest of my family is wooed by icing, food dye and sprinkles. The fact that the first batch of Quebec Maple Date Cookies I made disappeared in less than 12 hours in my house says something; the second batch will go even faster because I discovered Cybele's recipe for Rice Milk Glaze, which I proceeded to put on top of these previously healthy (and refined-sugar-free mind you) cookies. Yum.
But so far, the dairy-free crème de le crème for this family is the cinnamon roll recipe. Who in this world that must avoid gluten, dairy, eggs and peanuts has had enough cinnamon rolls lately? No one! So, now my 9-year old son can make cinnamon rolls from scratch - thank you Cybele! I haven't let him make the Rice Milk Glaze on his own yet because I am sure that we would then have to have a gallon on hand at all times and it would find its way onto all sorts of things that it doesn't belong on, like carrots!
The final word on Cybele's cookbook - buy it AND follow the directions. She tested her recipes thoroughly and if you start "experimenting" with quantities or substitutions, you'll not get the full delicious effect. But my true confession is that I did add a handful of oats to the Quebec Maple Date Cookies - couldn't help myself!
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