Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts
Published by The Experiment, June 2012
An essential guide to delicious baking for multiple food allergies—with over dozens of recipes that take the whole family from breakfast through dinner
As more and more parents are discovering, the instant a child is diagnosed with severe or multiple allergies, food can’t be taken for granted anymore. Shopping turns into a frustrating hunt through ingredient lists, and every school lunch and birthday party becomes a potential nightmare. Whether parents love to bake or hate it, with most packaged foods and bakery treats suddenly off-limits, they’ll need to learn. Colette Martin overcame this challenge when her son was diagnosed with wheat, milk, soy, egg, and peanut allergies—and in Learning to Bake Allergen-Free, she gives parents the confidence to embrace new foods that are safe for their children, arming them with:
• Info on how to avoid the top eight food allergens, plus gluten
• Substitutions and techniques to make favorite recipes allergen-free
• Simple tips on how to use new ingredients for the best results
• Over 75 recipes—some from scratch, some from mixes—for Cinnamon Rolls, Spicy Cornbread, Chocolate Chunk Cookies, and more!
With this thorough, accessible manual in hand, parents will be baking allergen-free by the time the oven finishes pre-heating.
Cover by Susi Oberhelman, SVO Graphic Design.
Buy the book:
Barnes and Noble
You can see all buying options at my author page at The Experiment.