The Allergen-Free Baker's Handbook
Free to Eat Sweets!
The number of people with food allergies is skyrocketing, leaving puzzled cooks and anxious parents eager to find recipes for “normal” foods that are both safe and delicious. The Allergen-Free Baker’s Handbook features 100 tried-and-true recipes that are completely free of all ingredients responsible for 90 percent of food allergies, sparing bakers the all-too-common frustration of having to make unsatisfactory substitutions or rework recipes entirely. To make things even easier, energized and empathetic mom Cybele Pascal demystifies alternative foodstuffs and offers an insider’s advice about choosing safe products and sources for buying them.
As the head baker for a food-allergic family, food writer Pascal shares her most in-demand treats and how to make them work without allergenic ingredients. Her collection includes a delightfully familiar array of sweets and savory goodies that are no longer off-limits, from Glazed Vanilla Scones, Cinnamon Rolls, and Lemon-Lime Squares to Chocolate Fudge Brownies, Red Velvet Cake, and every kid’s favorite: Pizza.
In addition to being a lifeline for people with food allergies, sensitivities, and intolerances, these entirely vegan recipes are perfect for anyone looking to avoid artificial and refined ingredients, and those interested in baking with healthful new gluten-free flours such as quinoa, sorghum, and amaranth. Best of all, Pascal has fine-tuned each recipe to please the palates of the most exacting critics: her young sons. Lennon and Monte like these tasty treats even better than their traditional counterparts, and you will too!
important, I have chosen these three flours/starches because they carry the least risk of cross-contamination. Most gluten-free flours are still being processed in the same facilities as tree nut flours (such as almond flour) and other common allergens. If the risk of cross-contamination is an issue for you, you can purchase all three of these flours from Ener-G, risk-free. For the Gluten-Free Bread Flour Mix, I use “sweet” sorghum flour and millet flour mixed with tapioca flour and potato
inserting a butter knife under one end, and flipping the madeleines out onto the rack, ridged side up. Repeat until all the batter is used, greasing the madeleine pan each time. Once they’ve cooled to room temperature, sift a little confectioners’ sugar over the tops. Store tightly covered if not serving right away, though they’re best when fresh. They also freeze well. Linzer Hearts MAKES 24 COOKIES (12 3-INCH SANDWICH COOKIES AND 12 2-INCH HEARTS) Sophisticated and divine, these
bubble up through the slits. If the edges of the crust are browning too quickly, cover loosely with foil, or better yet, cover with a pie shield. Remove the pie from the oven and let cool on a cooling rack for at least 2 hours before cutting into wedges. I like this pie best at room temperature. Pumpkin Pie MAKES 1 9-INCH PIE This is not your mama’s pumpkin pie! This vegan spin on the old-fashioned favorite is light, fresh, and decidedly modern. I consider this one of my greatest
the pit, and slice into 8- to 10 ½-inch-thick slices. Pat the slices dry. To use frozen peaches, select 40 to 45 pretty slices, and defrost in a single layer on paper towels for at least 1 hour, or until completely defrosted. Pat dry. Whole Foods 365 Organic Frozen Peaches has scored highest in the taste tests I’ve seen, but I’m still searching for a better frozen peach. Combine the water and sugar in a small saucepan over medium heat and bring to a simmer to make a simple syrup. Once
beating until light and fluffy, about 2 minutes. Add the egg replacer and mix well, about 1 minute. In a separate bowl, combine the rice milk and vanilla. With the mixer set on low speed, add the flour mixture in three batches, alternating with the rice milk mixture, and beginning and ending with the flour mixture. Fold in the cherries. The batter will be thick. Spoon the batter into the baking dish and sprinkle with the topping. Bake in the center of the oven 55 to 60 minutes, or until the