Learning to Bake Allergen-Free: 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

Author: Colette Martin
Publisher: Experiment
Published: 06/19/2012
Pages: 304
Binding Type: Paperback
Weight: 2.00lbs
Size: 9.90h x 7.80w x 0.70d
ISBN: 9781615190539


Review Citation(s):
Library Journal 08/01/2012 pg. 115

About the Author
Martin, Colette: - Colette Martin is a food allergy mom and an expert on how to bake allergen-free. Having first learned to bake in her grandmother's kitchen with wheat, butter, milk, and eggs, she understands firsthand what it means to transform a kitchen to accommodate multiple food allergies. She is an advocate for food-allergic families, Vice-Chairperson on the Board of Directors for the Kids with Food Allergies Foundation, and a member of the Food Allergy and Anaphylaxis Network and of the American Partnership for Eosinophilic Disorders.Wangen, Stephen: - 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.