Cooking Free Book

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Cooking Free Book

SKU: 332154

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SKU: 332154

In Stock

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$20.00

Have food allergies? You CAN enjoy your favorite recipes (like breads, spaghetti and meatballs, even chocolate cake) by using creative and delicious alternatives to four of the most common allergens - gluten, dairy, eggs and sugar.

Over 200 flavorful recipes for people with food allergies and multiple food sensitivities
Tips on cooking without traditional ingredients
Conversion tables to help you substitute alternatives in your own recipes
Fenster
9-1/4"x7-3/8"
321 pp.

Details

Contents

Preface

Introduction
Breads
Breakfast & Brunch
Appetizers & Snacks
Salad's & Salad Dressings
Ingredients & Condiments
Main Dishes
Desserts

Appendix

Baking Without Conventional Ingredients
Common Sources of Wheat, Gluten, Dairy, Eggs, Corn & Soy
Converting Butter or Margarine to Oil
Food Measures & Equivalents
Appliances, Pans & Utensils

Glossary of Ingredients
Resources
References
Index

Excerpt from page 55.

Wait-don't throw out those overripe bananas. Freeze them for use later in this delicious recipe. For an egg-free version, see page 56.

Banana Bread Serves 12
2/3 c. packed light brown sugar or maple sugar*	2 tsp. baking powder
2 lg eggs	1 tsp. ground cinnamon
3 Tbsp. canola oil	1.5 c. mashed ripe bananas
1 tsp. vanilla extract	.5 c. chopped nuts (opt.)
1.75 c. Flour Blend (p. 276)	.5 c. raisins (opt.)
.5 tsp. xanthan gum	.5 tsp. salt
Preheat oven to 350F. Grease one 9x5-inch nonstick loaf pan. For smaller loaves that bake more thoroughtly, use three 5x3-inch nonstick loaf pans. Cream sugar, eggs, oil, and vanilla with mixer in meium mixing bowl. Mix together flours, xanthan gum, salt, baking powder, and spices in separate bowl. Add flour mixture to egg mixture, alternating with bananas. Stir in nuts and raisins(if using). Batter will be soft. Pour batter into prepared pan(s). Bake Large loaf for 1 hr; small loaves for 45 minutes. Cool thoroughly on wire rack before cutting.