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The Allergy-Free Cook Bakes Bread: Gluten-Free, Dairy-Free, Egg-Free par [Sadowski, Laurie]
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The Allergy-Free Cook Bakes Bread: Gluten-Free, Dairy-Free, Egg-Free Format Kindle

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EUR 9,86

Longueur : 128 pages Word Wise: Activé Langue : Anglais

Description du produit

Présentation de l'éditeur

Dealing with any food allergy is a challenge, especially when you find yourself coping with more than one of the common food allergens: gluten, wheat, dairy, or eggs, as well as soy, corn, tree nuts, or peanuts. Food writer and critic Laurie Sadowski delivers recipes that are gluten-free, vegan, and healthful with a few indulgences, classic essentials, and everything in between. In The Allergy-Free Cook Bakes Bread proves that restricted ingredients do not equal restricted diets. These recipes have universal appeal and are everyone's favorites: rich sweet breads, muffins cinnamon rolls, and doughnuts, as well as tasty crackers, biscuits, tortillas, and soft, hearty yeast breads, rolls, pitas, bagels, and pizza crusts. Also provided is information on how to interpret ingredient labels, keep food allergens out of your environment, and get all the nutrients you need on a specialized diet along with essential information on gluten-free flours, stocking a gluten-free pantry, and how to make substitutions for milk, eggs, butter, and other problem ingredients.

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 3731 KB
  • Nombre de pages de l'édition imprimée : 128 pages
  • Editeur : Book Publishing Company (TN) (25 septembre 2011)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B0071L4D72
  • Synthèse vocale : Activée
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  • Word Wise: Activé
  • Composition améliorée: Non activé
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  • Classement des meilleures ventes d'Amazon: n°860.519 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
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Commentaires client les plus utiles sur (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards) 4.4 étoiles sur 5 47 commentaires
2 internautes sur 2 ont trouvé ce commentaire utile 
1.0 étoiles sur 5 Don't waste your money 5 novembre 2016
Par renin77 - Publié sur
Format: Format Kindle Achat vérifié
I would honestly give this a zero if I could. I've been gluten free for 12 years and have no issues with making good tasting gf breads and what not. I recently found out I had an egg allergy, so this sounded great to be able to figure out how to make GOOD egg free breads. These recipes are garbage. For starters, I wanted just a plain old BREAD recipe, as the book seems to state it has. It doesn't. It's a lot of off the wall combinations and too many sweet breads and treats.....not what you might think when you want bread. Also, every. single. recipe. have 87 different flours and ingredients. I don't have room in my pantry for every one of these flours she claims you need. And I'm here to tell you, you don't need of that to make good bread. I would love it if I could get my money back this recipe book is so bad. I guess that's what I get for ordering a Kindle recipe book without actually seeing it like I could at a physical store.
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Excellent Baking Book! 3 juillet 2013
Par Ruth Larkin - Publié sur
Format: Broché Achat vérifié
Alright, I used to bake a lot. I made bread for my family at least once a week, along with muffins, cookies, cakes, pizza, etc.

Then I learned that I was gluten-intolerant. But wait! Not just gluten, also egg and dairy. I gave up baking. I basically gave up eating packaged baked goods. (Have you noticed how many gluten-free items happen to contain eggs or dairy?) Then I discovered this book and its companion "The Allergy-Free Cook Bakes Cakes and Cookies."

I really like the variety of recipes. While there are yeast breads that require several hours to make, rise, and bake, there are also quick breads that are much faster. Chickpea bannock is one of my favorite for whipping up as a fast breakfast on a work day.

I've found that these recipes are tolerant of substitutions and adjustments. I don't keep in stock all the flours that the author calls for, so I just use what I have and things seem to come out fine. Maybe the taste is different, but the recipe doesn't flop.
10 internautes sur 11 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 AMAZING TASTING BREADS!!! A MUST HAVE BOOK 1 mars 2013
Par Ryan - Publié sur
Format: Broché Achat vérifié

My son and I both have a severe intolerance to gluten. So, as a family, my wife and I decided that the whole family would go gluten free. The only problem was that we are a family that loves bread. My son pretty much subsisted on peanut butter and jelly sandwiches. So, we knew finding a bread alternative that was gluten free would be the key to success. Until I discovered the Allergy-Free Cook Bakes Bread, I was on the verge of giving up on trying to bake gluten-free bread at home. I had tried dozens of recipes and always ended up with nasty-tasting gummy dense bread.

But, the moment I took my first bite of the Wholesome Flax Bread recipe from her book, I knew I'd finally stumbled onto something good. The bread tasted great and was obviously meant to be nutritious as well. The store loaves that are filled with brown rice flour and tapioca starch aren't exactly nutrient dense. The Wholesome Flax Bread is both delicious and good for us. So, with that first success, I wondered could her book match the success with other recipes.

I can say whole-heartedly, that every recipe I've tried from this book has been an amazing success story. The English Muffins are awesome and truly easy to make. And they really have the nooks and crannys that gluten based English Muffins always had. And they taste like delicious English Muffins. The Rustic French Bread is mind boggling good. I'd always wanted to find a healthy way to make French Bread. And this gluten free version of french bread tastes just as good as french bread ever did, but now it is actually healthy and not just a lot of empty calories. And last, but not least, the Maple Raisin Bread (which can be made as a Cinnamon Raisin bread) was unanimously agreed upon by all members of my family to be the best Cinnamon Raisin Bread we have ever tasted. So far, every recipe we've tried has been a huge success.

This book has really made going gluten-free a pleasure rather than the challenge that I expected it to be. No one is missing the gluten versions of the breads we use to love since the gluten free versions in Laurie Sadowski's book are every bit as tasty and way more nutritious that the old gluten versions of our breads we love. I can't wait to try more of the recipes, as I have no doubt that they will continue to amaze me with how easy Sadowski makes it to cook excellent gluten-free breads. And if you are looking for a good reference on gluten-free baking, the first few chapters of the book go into a lot of detail on how to go about stocking a pantry, getting used to the experience of gluten free baking, and the differences in the various types of flours and starches.

If you only get one book on gluten-free vegan baking, I would definitely recommend that you make The Allergy-Free Cook Bakes Bread your book of choice. You won't need any others! This book truly has it all. And the best part is, my son and I are definitely noticing huge benefits in how well we feel thanks to such an easy transition to a gluten-free life.
5.0 étoiles sur 5 Love this book -- amazing bread on my first try!!! 23 octobre 2013
Par Deb from No. Cal. - Publié sur
Format: Broché Achat vérifié
My husband and I are pretty new to being gluten-free, and brand new to gluten-free baking, so I'm ecstatic to say that my first loaf of gluten-free bread tasted incredible! Laurie (the author) oh-so-patiently answered my many questions via e-mail -- she is truly a wonderful gluten-free baking sensei!!

This book is very thorough, clearly a labor of love. If you're new to gluten-free baking, read it cover to cover; you will learn so much and it will boost your confidence and inspire you! I made the Wholesome Flax Bread, and it was honestly so much better than the wheat breads of our not-so-distant past.

We are also vegan, and so is the author, so this book feels like it was written just for us. It seems that so often there is a choice, vegan OR gluten-free, but to find recipes with a winning combo of both -- well hubby and I are happy campers. Next up (after another loaf of Wholesome Flax Bread) are burger buns, focaccia, pita pockets....

And I'm off to buy her cake and cookie book -- The Allergy-Free Cook Bakes Cakes & Cookies =)
5.0 étoiles sur 5 Great for People with Allergies 22 août 2016
Par Katrina - Publié sur
Format: Broché Achat vérifié
I really like that so many allergens have been removed. I am allergic to Soy, but I have found out that you can substitute soy flour for Besan flour (chickpea flour), Of course as a person who is going Vegan and hates milk, Almond Milk and Cashew milk make great substitutes. I was loaned this book and decided to buy one myself.
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