Learning to bake allergen-free A crash course for busy parents on baking without wheat, gluten, dairy, eggs, soy or nuts
Book - 2012
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! This book features: more than 70 recipes, clear explanations of the most common allergens and gluten, hundreds of simple tips for adapting recipes, and detailed guidelines and more than 15 recipes for making allergen-free treats from packaged gluten-free baking mixes.
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- Subjects
- Genres
- Cookbooks
- Published
-
New York :
The Experiment
c2012.
- Language
- English
- Main Author
- Item Description
- Includes index.
- Physical Description
- xix, 281 p. : col. ill. ; 26 cm
- Bibliography
- Includes bibliographical references (p. [273]-274) and index.
- ISBN
- 9781615190539
9781615191505
- Foreword
- Preface: When the Food You Eat is Making You Sick
- Part 1. Baking Lessons
- 1. A New Adventure
- Reading labels
- Redefining healthy eating
- Eating together
- Breaking the rules
- Key Lessons
- 2. Replacing Wheat
- Gluten-free versus wheat-free
- Great grains
- The role of gums
- How to use gums
- Off-the-shelf gluten-free flour blends
- Mixing your own flour blends
- Gluten-free biscuit and baking mixes
- Measuring flour
- Key Lessons
- 3. Replacing Milk and Avoiding Soy
- Non-dairy milk options
- Exploring milk further
- Buttermilk, cream, yogurt, and sour cream
- About oils
- Butter, margarine, and shortening
- Making the most of shortening
- In place of ice cream
- Key Lessons
- 4. Banking Without Eggs
- Why traditional bakers use eggs
- Flaxseed gel
- Applesauce and other fruit purees
- Packaged egg replaces
- Other options
- Choosing an egg substitute
- Key Lessons
- 5. The Allergen-Free Baker's Pantry
- Avoiding contamination
- The tools you need
- Stocking the shelves
- Buying allergen-free products
- Organizing your kitchen for safety
- Key Lessons
- Part 2. The Allergen-Free Baking Lab
- 6. Get Started With Simple Batters: Cakes, Muffins and Quick Breads in a Snap
- Crash Course: Mixing Ingredients
- Blueberry Muffins
- Banana Bread
- Cinnamon Raisin Whole-Grain Muffins
- Crash Course: Using Baking Soda and Baking Powder
- Cranberry Bread
- Apple Cinnamon Breakfast Cake
- Crash Course: When is it Done?
- Zucchini Bread
- Coffee Cake with Streusel Topping
- Crash Course: About Creaming
- Vanilla Pound Cake
- Creamy Vanilla Frosting
- 7. Next Batter Up: Scones, Doughnuts and Other Yeast-Free Standbys
- Crash Course: About Thick Batters
- Blueberry Scones
- Crash Course: How to Form Scones
- Cranberry Orange Scones
- Baked Doughnuts
- Sweet Potato Dinner Rolls
- Oatmeal Raisin Cookies
- Poured Pizza Crust
- 8. No Butter, No Problem: Perfect Allergen-Free Cookies, Tarts and Pies Every Time
- Crash Course: About Gluten-Free Doughs and Crusts
- Sugar Cookies
- Crash Course: Rolling Out a Crust
- Strawberry Tartlets
- Chocolate Chunk Cookies
- Crash Course: Sweetening Options
- Sucanat Pie Crust
- Apple Raisin Pie Filling
- Lemon Tart
- Crash Course: What is zest?
- 9. Rise to the Occasion: Breads, Rolls and Pastries Made with Yeast
- Crash Course: About Yeast
- Basic Dinner Rolls
- Crash Course: Proofing Methods
- Basic Sandwich Bread
- Basic Bagels
- Crash Course: Quick Fixes for Dough
- Multipurpose Flatbread
- Millet Baguettes
- English Muffins
- Crash Course: Activating and Testing Yeast
- Chocolate Croissants
- Chocolate Glaze
- Crash Course: How to Use a Glaze
- Crescent Rolls
- Cinnamon Rolls
- Vanilla Glaze
- Cinnamon Raisin Bread
- Crash Course: Using Active Dry Yeast
- 10. Chocolate 1-2-3: Tips and Tricks for Cake, Brownies, Mousse and More
- Crash Course: About Chocolate
- Basic Chocolate Cupcakes
- Double Chocolate Muffins
- Triple-Play Chocolate Cake
- Crash Course: A Super Simple Way to Decorate a Cake
- Ganache
- Crash Course: Not All Chocolate is the Same
- Eggless Chocolate Mousse
- Chocolate No-Nut Crisp
- Chocolate Cranberry Rice Cookies
- Basic Brownies
- 11. Extra Credit: Bars, Cookies and Stovetop Delights to Round Out Your Repertoire
- Rocky Oat Bars
- Banana Oatmeal Cookies
- Mixed Berry Crumble
- Crash Course: Baking on the Stovetop
- Brown Rice Pudding
- Banana Hemp Pudding
- Strawberry Jam
- Strawberry Oat Squares
- 12. Mix it Up: Adapting Gluten-Free Baking Mixes for Allergen-Free Results
- Crash Course: Selecting a Gluten-Free Baking Mix
- Crash Course: Choosing Replacements for Eggs with Gluten-Free Baking Mixes
- Double Chocolate Brownies from Pamela's Products Chocolate Brownie Mix
- Mixed Berry Scones from Namaste Foods No Sugar Added! Muffin Mix
- Blueberry Pancakes from Authentic Foods Pancake & Baking Mix
- Low-Sugar Chocolate Muffins from Namaste Foods No Sugar Added! Muffin Mix
- Banana Chocolate Chip Muffins from King Arthur Flour Gluten Free Muffin Mix
- Carrot Cake from Namaste Foods Spice Cake Mix
- Crash Course: Choosing Replacements for Milk, Butter and Yogurt with Gluten-Free Baking Mixes
- Spicy Corn Bread from Pamela's Products Cornbread & Muffin Mix
- Hamburger/Sandwich Rools from Jules Gluten Free Bread Mix
- Chocolate Chip Cookies from Bob's Red Mill Gluten Free Chocolate Chip Cookie Mix
- Party Cupcakes from Bob's Red Mill Gluten Free Vanilla Cake Mix
- Favorite Chocolate Cake from Gluten-Free Pantry Decadent Chocolate Cake Mix
- Crash Course: Make it Special
- Pancakes with Chocolate Maple Syrup from Organ Stonemilled Buckwheat Pancake Mix
- Marble Squares from Pamela's Products Chocolate Chunk Cookie Mix
- Chocolate Mousse Tarts from King Arthur Flour Gluten Free Cookie Mix
- Raspberry Brownie Bites from Bob's Red Mill Gluten Free Brownie Mix
- Chocolate Blackberry Cake from King Arthur Flour Gluten Free Chocolate Cake Mix
- A final word: create your own
- Appendix A. Troubleshooting Recipes
- Appendix B. Substitutions
- Appendix C. A Blueprint for Adapting a Traditional Recipe
- Appendix D. Metric Conversions and Weights
- Appendix E. Resources
- Acknowledgments
- Notes
- Index
- About the Author
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