Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts
304Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts
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Overview
A crash course for busy parents on baking without wheat, gluten, dairy, eggs, soy, or nuts
Has your child been diagnosed with food allergies? If so, help is here! Colette Martin has been there too: When her son Patrick was diagnosed with multiple food allergies in 2001, she had to learn all-new ways to feed him—and especially to make baked goods that he both could and would eat.
Learning to Bake Allergen-Free is the book Colette Martin wishes she had back then. She ingeniously presents a dozen manageable lessons that will arm parents to prepare allergen-free baked goods the entire family can enjoy together. The book features:
• More than 70 recipes (including variations) sure to become family staples—for muffins, rolls, breads, cookies, bars, scones, cakes, tarts, pizza, and pies— starting with the easiest techniques and adding new skills along the way
• Clear explanations of the most common allergens and gluten, with all the details you need on which substitutions work, and why
• Hundreds of simple tips for adapting recipes and troubleshooting as you go
• Detailed guidelines and more than 15 recipes for making allergen-free treats from packaged gluten-free baking mixes
• Special crash courses focused on key ingredients and techniques, including sweetening options, decorating a cake simply but superbly, kicking everyday recipes up a notch, and much more!
Whether you already love to bake or are a kitchen novice, Learning to Bake Allergen-Free will give you the knowledge, skills, recipes, and confidence to make food that your family can safely eat—and that they’ll love!
Product Details
ISBN-13: | 9781615191505 |
---|---|
Publisher: | The Experiment |
Publication date: | 06/19/2012 |
Sold by: | Barnes & Noble |
Format: | eBook |
Pages: | 304 |
File size: | 12 MB |
Note: | This product may take a few minutes to download. |
About the Author
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.
Table of Contents
Foreword xv
Preface: When the Food You Eat is Making You Sick xvii
Part 1 Baking Lessons
1 A New Adventure 3
Reading labels 6
Redefining healthy eating 12
Eating together 14
Breaking the rules 15
Key Lessons 16
2 Replacing Wheat 17
Gluten-free versus wheat-free 18
Great grains 19
The role of gums 25
How to use gums 26
Off-the-shelf gluten-free flour blends 26
Mixing your own flour blends 29
Gluten-free biscuit and baking mixes 31
Measuring flour 32
Key Lessons 34
3 Replacing Milk and Avoiding Soy 35
Non-dairy milk options 37
Exploring milk further 42
Buttermilk, cream, yogurt, and sour cream 43
About oils 44
Butter, margarine, and shortening 47
Making the most of shortening 50
In place of ice cream 50
Key Lessons 51
4 Banking Without Eggs 53
Why traditional bakers use eggs 55
Flaxseed gel 57
Applesauce and other fruit purees 59
Packaged egg replaces 62
Other options 64
Choosing an egg substitute 65
Key Lessons 65
5 The Allergen-Free Baker's Pantry 67
Avoiding contamination 68
The tools you need 71
Stocking the shelves 77
Buying allergen-free products 83
Organizing your kitchen for safety 85
Key Lessons 86
Part 2 The Allergen-Free Baking Lab
6 Get Started With Simple Batters: Cakes, Muffins and Quick Breads in a Snap 89
Crash Course: Mixing Ingredients 91
Blueberry Muffins 93
Banana Bread 94
Cinnamon Raisin Whole-Grain Muffins 95
Crash Course: Using Baking Soda and Baking Powder 96
Cranberry Bread 98
Apple Cinnamon Breakfast Cake 99
Crash Course: When is it Done? 100
Zucchini Bread 103
Coffee Cake with Streusel Topping 104
Crash Course: About Creaming 106
Vanilla Pound Cake 108
Creamy Vanilla Frosting 109
7 Next Batter Up: Scones, Doughnuts and Other Yeast-Free Standbys 111
Crash Course: About Thick Batters 113
Blueberry Scones 114
Crash Course: How to Form Scones 115
Cranberry Orange Scones 118
Baked Doughnuts 119
Sweet Potato Dinner Rolls 122
Oatmeal Raisin Cookies 123
Poured Pizza Crust 124
8 No Butter, No Problem: Perfect Allergen-Free Cookies, Tarts and Pies Every Time 127
Crash Course: About Gluten-Free Doughs and Crusts 129
Sugar Cookies 131
Crash Course: Rolling Out a Crust 134
Strawberry Tartlets 135
Chocolate Chunk Cookies 138
Crash Course: Sweetening Options 140
Sucanat Pie Crust 146
Apple Raisin Pie Filling 147
Lemon Tart 148
Crash Course: What is zest? 150
9 Rise to the Occasion: Breads, Rolls and Pastries Made with Yeast 151
Crash Course: About Yeast 153
Basic Dinner Rolls 157
Crash Course: Proofing Methods 158
Basic Sandwich Bread 161
Basic Bagels 164
Crash Course: Quick Fixes for Dough 166
Multipurpose Flatbread 167
Millet Baguettes 169
English Muffins 171
Crash Course: Activating and Testing Yeast 173
Chocolate Croissants 175
Chocolate Glaze 177
Crash Course: How to Use a Glaze 178
Crescent Rolls 180
Cinnamon Rolls 181
Vanilla Glaze 184
Cinnamon Raisin Bread 185
Crash Course: Using Active Dry Yeast 186
10 Chocolate 1-2-3: Tips and Tricks for Cake, Brownies, Mousse and More 187
Crash Course: About Chocolate 189
Basic Chocolate Cupcakes 195
Double Chocolate Muffins 197
Triple-Play Chocolate Cake 198
Crash Course: A Super Simple Way to Decorate a Cake 200
Ganache 201
Crash Course: Not All Chocolate is the Same 202
Eggless Chocolate Mousse 204
Chocolate No-Nut Crisp 205
Chocolate Cranberry Rice Cookies 206
Basic Brownies 207
11 Extra Credit: Bars, Cookies and Stovetop Delights to Round Out Your Repertoire 209
Rocky Oat Bars 211
Banana Oatmeal Cookies 212
Mixed Berry Crumble 213
Crash Course: Baking on the Stovetop 215
Brown Rice Pudding 216
Banana Hemp Pudding 217
Strawberry Jam 219
Strawberry Oat Squares 220
12 Mix it Up: Adapting Gluten-Free Baking Mixes for Allergen-Free Results 221
Crash Course: Selecting a Gluten-Free Baking Mix 223
Crash Course: Choosing Replacements for Eggs with Gluten-Free Baking Mixes 226
Double Chocolate Brownies from Pamela's Products Chocolate Brownie Mix 227
Mixed Berry Scones from Namaste Foods No Sugar Added! Muffin Mix 229
Blueberry Pancakes from Authentic Foods Pancake & Baking Mix 230
Low-Sugar Chocolate Muffins from Namaste Foods No Sugar Added! Muffin Mix 231
Banana Chocolate Chip Muffins from King Arthur Flour Gluten Free Muffin Mix 232
Carrot Cake from Namaste Foods Spice Cake Mix 233
Crash Course: Choosing Replacements for Milk, Butter and Yogurt with Gluten-Free Baking Mixes 234
Spicy Corn Bread from Pamela's Products Cornbread & Muffin Mix 235
Hamburger/Sandwich Rools from Jules Gluten Free Bread Mix 237
Chocolate Chip Cookies from Bob's Red Mill Gluten Free Chocolate Chip Cookie Mix 239
Party Cupcakes from Bob's Red Mill Gluten Free Vanilla Cake Mix 240
Favorite Chocolate Cake from Gluten-Free Pantry Decadent Chocolate Cake Mix 241
Crash Course: Make it Special 242
Pancakes with Chocolate Maple Syrup from Organ Stonemilled Buckwheat Pancake Mix 243
Marble Squares from Pamela's Products Chocolate Chunk Cookie Mix 246
Chocolate Mousse Tarts from King Arthur Flour Gluten Free Cookie Mix 248
Raspberry Brownie Bites from Bob's Red Mill Gluten Free Brownie Mix 250
Chocolate Blackberry Cake from King Arthur Flour Gluten Free Chocolate Cake Mix 251
A final word: create your own 252
Appendix A Troubleshooting Recipes 253
Appendix B Substitutions 257
Appendix C A Blueprint for Adapting a Traditional Recipe 259
Appendix D Metric Conversions and Weights 263
Appendix E Resources 267
Acknowledgments 271
Notes 273
Index 275
About the Author 282