Allergy-free desserts: gluten-free, dairy-free, egg-free, soy-free and nut-free delights

For homebakers or anyone who enjoys desserts, a diagnosis of an allergy to nuts, gluten (such as in flour), dairy, or eggs can be devastating. Cookies, cakes, pies, cupcakes, and other sweets simply cannot be made without those ingredients, or can they? Baking expert Elizabeth Gordon painstakingly tested 82 recipes to create this amazing collection. Imagine fluffy frosting, sky-high cakes, rich fruit pies, and irresistible cookies, all created for people with food allergies to be just like the recipes they used to know and love. And there is no need to pick and choose among the recipes, because every single one in the book is made without nuts, flour, dairy, and eggs. It's all done with clever substitutions. Some of the ingredients like palm fruit shortening, xanthan gum, and flaxseed meal may seem odd at first, but they can all be found in the local health food store, or even Whole Foods markets. And these recipes don't just taste great, they look great too. Photos of the Fudgey Brownies, Lemon Squares, Banana Chocolate Chip Cake, and Cinnamon Swirl Rolls look good enough to entice anyone. As diagnoses of Celiac Disease continue to surge, along with awareness of food allergies, particularly in children, the timing for a bakingbook like this couldn't be better, and the book will be published in time forAllergy Awareness Month (May) promotions.

• ISBN: 978-0-470-44846-5
• Editorial: John Wiley & Sons
• Encuadernacion: Cartoné
• Páginas: 192
• Fecha Publicación: 23/02/2010
• Nº Volúmenes: 1
• Idioma: Inglés