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The Allergy-Free Pantry
Make Your Own Staples, Snacks, and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts
1 of 1 copy available
Make your own affordable, delicious, and allergy-free staples, snacks, and meals! After the cupboards are cleared of problem foods, most people coping with new food allergies (their own or their kids’) are missing staples they have relied on for years. And even though stores are stocking more allergen-free brands, shoppers with severe or multiple allergies can read every label and still strike out—especially if they’re after a particular craving or on a budget. The good news for the fifteen million Americans with food allergies is that classic treats and pantry staples can be made easily and affordably at home.
From Colette Martin, the author of Learning to Bake Allergen-Free, comes The Allergy-Free Pantry—with over one hundred recipes free of gluten and the top eight allergens (milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish), for:
·Basic staples (flour blends, non-dairy milks, egg replacers, Sandwich Bread, Biscuits, Strawberry Jam, Sunflower Seed Butter)
·Condiments and salad dressings (Flaxseed Mayonnaise, Ketchup, Ranch Dressing, Barbeque Sauce)
·Breakfast (Pancakes, Honey Blueberry Granola, Apple Oatmeal Scones)
·Crackers and cookies (Flax Crackers, Pita Chips, Chocolate Chip Cookies, Snickerdoodles)
·Pasta, pizza, and freezer meals (Spinach Pasta, Cheesy Sauce, Shepherd’s Pie, Meatloaf)
·Desserts (Brownie Bites, Chocolate Pudding, Raspberry Fruit Roll Ups, Caramel Sauce)
Full-color photographs and simple instructions make this a must-have guide to allergy-free home cooking.
“A solid resource for anyone who cooks for people with food allergies.” —Library Journal
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Creators
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Publisher
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Release date
September 22, 2023 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9781615192090
- File size: 48274 KB
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EPUB ebook
- ISBN: 9781615192090
- File size: 50189 KB
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Languages
- English
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Reviews
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September 1, 2014
This family-oriented cookbook is a solid resource for anyone who cooks for people with food allergies. Martin (Learning To Eat Allergy-Free) offers not just a set of recipes but a foundation for cooking and eating without gluten, wheat, dairy, eggs, soy, or nuts. She explains precisely when, how, and why to use various substitutions, and how to adapt standard recipes using her formulas for flaxseed eggs, nondairy milk, and gluten-free flours. The book begins with foundation recipes and proceeds to present recipes for breakfast, pasta, pizza, cookies, crackers, and more. The author's entries for toaster tarts, french fries, pizza, macaroni and cheese, and other kid-friendly favorites will allow children with food allergies (and their parents) to enjoy classic comfort foods. While some of the creations are simple, others require first preparing a foundational recipe to be used as an ingredient, so dishes that look easy might include hidden steps. Additionally, many of the ingredients Martin uses may be difficult to find in places without a well-stocked natural foods store and will need to be ordered online. VERDICT Despite small problems, this book's clear writing, bright photography, and wealth of knowledge about allergy-free cooking make it a worthwhile addition to the growing market of food allergy-focused cookbooks.--Laura Krier, Sonoma State Univ., Rohnert Park, CA
Copyright 2014 Library Journal, LLC Used with permission.
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