Available:*
Library | Call Number | Status |
---|---|---|
Searching... Hardwood Creek Library (Forest Lake) | 641.56318 MAR | Searching... Unknown |
Searching... Park Grove Library (Cottage Grove) | 641.56318 MAR | Searching... Unknown |
Searching... R.H. Stafford Library (Woodbury) | 641.56318 MAR | Searching... Unknown |
Searching... Stillwater Public Library | 641.56318 MAR | Searching... Unknown |
Bound With These Titles
On Order
Summary
Summary
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 15 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 100 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 of every recipe and simple instructions (no advanced kitchen skills required!) make this a must-have guide to allergy-free home cooking. Refill your cupboards, and reclaim peace of mind!
Author Notes
Colette Martin is the author and photographer of Learning to Bake Allergen-Free and has also written for Allergic Living and Living Without magazines. She is on the board of Kids with Food Allergies (part of the Asthma and Allergy Foundation of America) and is an active member of FARE (Food Allergy Research and Education}} and APFED (The American Partnership for Eosinophilic Disorders).
Reviews (1)
Library Journal Review
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 (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
Introduction | p. xi |
Part 1 Essentials | |
1 Getting Started | |
Avoiding Contamination | p. 5 |
Ingredients and Substitutions | p. 6 |
Equipment | p. 11 |
Storage Considerations | p. 12 |
2 Flour Blends and Baking Mixes | |
Taking the Mystery out of Flour Blends | p. 17 |
Flours, Starches, and Gums | p. 18 |
Grinding Hour | p. 20 |
How to Measure Flour | p. 22 |
Flour Blonds | p. 22 |
Basic Flour Blend | p. 23 |
Bread Flour Blend | p. 23 |
Pastry Flour Blend | p. 24 |
Pancake and Baking Mix | p. 24 |
Off-the-Shelf Flour Blends | p. 25 |
How to Substitute Flours | p. 26 |
3 Non-Dairy Milk and More | |
Non-Dairy Milk Options | p. 29 |
Making Milk | p. 30 |
Hemp Milk | p. 31 |
Sunflower Seed Milk | p. 31 |
Rice Milk | p. 32 |
Oat Milk | p. 32 |
Flavored Milks | p. 33 |
Coconut Milk Products | p. 33 |
Whipped Coconut Cream | p. 35 |
Homemade Buttery Spread | p. 37 |
How to Substitute Milks | p. 38 |
4 Replacing Eggs | |
Seeds | p. 41 |
Fruit Puree | p. 41 |
Packaged Egg Replacers | p. 41 |
Flaxseed Eggs | p. 42 |
Chia seed Eggs | p. 42 |
Applesauce | p. 45 |
How to Substitute Eggs | p. 46 |
5 Breads, Rolls, and More | |
Using Quick-Rising Yeast and Proofing Dough | p. 49 |
Sandwich Bread | p. 51 |
Hamburger Runs | p. 52 |
Cornbread Bites | p. 55 |
Dinner Rolls | p. 56 |
Biscuits | p. 59 |
Breadsticks | p. 60 |
Bread Crumbs | p. 63 |
Croutons | p. 64 |
Polenta Croutons | p. 67 |
Flatbread | p. 68 |
6 Butters and Jams | |
Canning Jam and Other High-Acid Foods | p. 73 |
Steps for Canning | p. 74 |
Sunflower Seed Butter | p. 77 |
Chocolate Sunflower Butter | p. 78 |
Apple Butter | p. 79 |
Making Jam | p. 81 |
Strawberry Jam | p. 82 |
Figgy Pear Jam | p. 85 |
Honey Blueberry Zest Jam | p. 86 |
Cherry Vanilla Jam | p. 89 |
7 Condiments and Dressings | |
Exploring Emulsions | p. 93 |
How to Create a Permanent Emulsion | p. 94 |
Ketchup | p. 95 |
Mustard | p. 97 |
Flaxseed Mayonnaise | p. 99 |
Chipotle Mayonnaise | p. 100 |
Simple Vinaigrette | p. 102 |
Italian Dressing | p. 105 |
Mock Caesar Dressing | p. 106 |
Dairy-Free Ranch Dressing | p. 109 |
Barbecue Sauce | p. 110 |
Honey Mustard Sauce | p. 113 |
Part 2 Meals | |
8 Breakfast | |
Pancakes | p. 120 |
Raspberry Maple Syrup | p. 121 |
Powdered Doughnut Holes | p. 123 |
Apple Oatmeal Scones | p. 124 |
Chocolate Chip Cookie Dough Muffins | p. 127 |
Toaster Tarts | p. 129 |
English Muffins | p. 131 |
Cranberry Maple Granola | p. 135 |
Honey Blueberry Granola | p. 136 |
Chocolate Raisin Granola Bars | p. 139 |
Polenta (Grits) | p. 140 |
9 Sides | |
Cauliflower Cream and Creamed Vegetables | p. 147 |
Potato Salad | p. 148 |
Asian-Inspired Coleslaw | p. 151 |
Baked Beans | p. 152 |
Caesar Salad | p. 155 |
Potato Puffs | p. 156 |
French Fries | p. 159 |
Fried Polenta Sticks | p. 160 |
Fried Batter Mix and Onion Rings | p. 163 |
10 Pasta and Pizza | |
Making Pasta | p. 167 |
Forming Posta by Hand | p. 168 |
Everyday Pasta | p. 170 |
Spinach Pasta | p. 173 |
Macaroni | p. 174 |
Cheesy Sauce | p. 176 |
Pesto | p. 177 |
Marinara Sauce | p. 178 |
Perfect Pizza | p. 181 |
11 Freezer Meals | |
Pot Pie With Mock Pie Crust | p. 187 |
Shepherd's Pie | p. 188 |
Chicken Tenders | p. 191 |
Quinoa Bowl | p. 192 |
Fajttas With Corn Tortillas | p. 195 |
Meatloaf | p. 196 |
Potato Leek Soup | p. 199 |
Part 3 Snacks and Sweets | |
11 Savory Snacks | |
Soft-Baked Pretzel Bites | p. 206 |
Dill Pickles | p. 209 |
Potato Chips | p. 210 |
Hummus | p. 213 |
Salsa | p. 214 |
13 Crackers | |
About Cracker Dough | p. 219 |
Preparing Cracker Dough | p. 220 |
Flax Crackers | p. 223 |
Buttery Crackers | p. 224 |
Spicy Hemp Crackers | p. 227 |
Buckwheat Maple Crackers | p. 228 |
Pita Chips | p. 231 |
14 Cookies | |
About Cookie Dough | p. 235 |
Preparing Cookie Dough | p. 236 |
Chocolate Chip Cookies | p. 238 |
Chocolate Sandwich Cookies | p. 241 |
Snickerdoodles | p. 245 |
Fig-Filled Cookies | p. 246 |
Strawberry Thumbprints | p. 249 |
Animal Crackers | p. 250 |
15 Sweet Treats | |
Bake Brownie Bites | p. 256 |
Mini Pies | p. 258 |
Black-Eyed Blondies | p. 263 |
Non-Dairy Ice Cream Sandwiches | p. 265 |
No-Bake Hot Cocoa | p. 269 |
Chocolate Truffles | p. 270 |
Sunflower Butter Cups | p. 273 |
Chocolate Chewy Rolls | p. 274 |
Raspberry Fruit Roll-Ups | p. 277 |
Chocolate Pudding | p. 278 |
Ice Pops | p. 281 |
16 Sugar and More | |
Powdered Sugar | p. 286 |
Cinnamon Sugar | p. 286 |
Vanilla Extract | p. 288 |
Caramel Sauce | p. 291 |
Chocolate Syrup | p. 292 |
Vanilla Frosting | p. 294 |
Natural Food Colorings | p. 296 |
Appendix A Flour Weights | p. 299 |
Appendix B Resources | p. 300 |
Acknowledgments | p. 303 |
Index | p. 305 |
About The Author | p. 314 |