The All Natural Allergy Cookbook: Dairy-Free, Gluten-Free Review

Posted by Juanita Avenue on Wednesday, February 9, 2011 · Leave a Comment

Average Reviews:

(More customer reviews)This book has recipes for frozen desserts, main courses, soups and sauces, and many other items.Most are vegetarian or vegan, and they're quite tasty.But I'll focus on the baked goods, since they're the hardest to getright (in my experience).
Unlike the recipes in many popular gluten-freecookbooks (which contain lots of sugar, white flours and shortening), thebaked goods in this book are made from whole grains (or non-grain flours,like quinoa or cassava) and a small amount of unrefined sweeteners andoils.The recipes are marked as to which common allergens they don'tcontain; most are free of wheat, gluten, dairy, eggs, and corn.There arealso variations for many of the recipes, so you can adapt them to yourpreferences."101 Cookies' is a great example of this.The authorgives a basic cookie recipe, then lists possible substitutions for almostevery ingredient - so this recipe can give you "101" (more orless!) different types of cookies.
I've tried many of the recipes, andthey've turned out well, although sometimes they needed a littlefine-tuning (more or less liquid, shorter baking time, etc.).So Iwouldn't recommend this book to a very inexperienced cook, or anyone whowants to recreate the taste of Wonderbread or Pepperidge Farms.But ifyou're willing to improvise, and you're looking for an alternative torecipes or commercial mixes with highly processed ingredients, this book isvery useful.

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Product Description:
If you have food allergies or food sensitivities, this book was written for you. The All Natural Allergy Cookbook offers a wealth of information valuable to people with food allergies and to those interested in improving their diets by cutting down on eggs, meat or dairy. The book begins with some basic cooking tips to facilitate success in the kitchen and to maximize the digestiblity and nutrient content of foods. These basic tips are followed by advice on bread baking, cooking whole grains and beans, using egg substitutes, alternative thickners, tofu and milk substitutes. The recipes are largely made without salt, sugar, gluten, yeast, or dairy.The All Natural Allergy Cookbook contains more than 250 recipes, with hundreds of variations and the newest natural foods, including amaranth, quinoa, teff, spelt and kamut. The book also contains complete cooking and baking tips, a buying guide, a storage chart, food family information, a food glossary and a book guide.