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Allergy-free Desserts: Gluten-free, Dairy-free, Egg-free, Soy-free, and Nut-free Delights (Anglais) Relié – 29 janvier 2010

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Descriptions du produit

Présentation de l'éditeur

Safe ways to sweeten the day for people with food allergies

Some twelve million Americans suffer serious allergic reactions to nuts, dairy, gluten, and other ingredients typically found in desserts. Finally, here's a collection of delicious dessert recipes offering a safe option for allergy sufferers who don't want to give up their favorite treats. Even though these recipes are completely free of gluten, dairy, nuts, soy, and eggs, you'll hardly notice the difference.

Allergy-free Desserts includes recipes for all of your favorite baked treats—cakes, cupcakes, pies, quick breads, cookies, and dessert bars. Written by Elizabeth Gordon, herself allergic to eggs and wheat, this indispensable cookbook will finally let you enjoy desserts safely again.

  • Featuring 82 recipes and 44 full-color photos
  • Recipes that taste just like the real thing—but without the gluten, dairy, nuts, soy, or eggs
  • The perfect dessert cookbook for the millions of people who suffer from food allergies or Celiac Disease

Allergies shouldn't hold you back. Allergy-free Desserts finally lets you indulge your sweet tooth.

Biographie de l'auteur

Elizabeth Gordon is the founder and owner of Betsy and Claude Baking Company, a mail order gluten , dairy , egg , soy , and nut free bakery. She trained in cake decorating under Toba Garrett at the Institute for Culinary Education. For more information, visit Elizabeth s Web site: www.betsyandclaude.com.

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Amazon.com: 4.2 étoiles sur 5 60 commentaires
36 internautes sur 36 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 So far I'm Impressed! 3 novembre 2010
Par M. Tempel - Publié sur Amazon.com
Format: Relié Achat vérifié
I Needed to make pumpkin-shaped cookies for a class Halloween party so I used the LEMON SUGAR COOKIE recipe and it was amazing! The cookies were moist and really held their shape. They didn't crumble like a lot of GFCF, egg free recipes. They held up to the kids spreading frosting on them and sprinkles. All the kids ate the cookies and loved them...Couldn't tell the difference. The GERMAN CHOCOLATE CAKE is also amazing; consistancy of moist pound cake. YUM!

For those who gave this a bad review because of bean flour, I say substitute it. I substitute coconut milk for rice milk in every recipe because coconut mild is super creamy (rice milk can a bit of grit to it). I also substitute flour ingredients (if I'm out) with Bob's Red Mill GF flour and haven't had any issues. I haven't been able to find the palm oil shortening so I use coconut oil and am very pleased with the results.

So far this book gets an A+.
63 internautes sur 65 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Delicious Desserts! 12 février 2010
Par Book Lover - Publié sur Amazon.com
Format: Relié Achat vérifié
My Book just arrived, and I was SO tired of seeing my friends devour sugar over the holidays...I couldn't wait to try something that would not trigger all of my allergies...yet be delicious.

I'd tried some of the author's allergen free cookies, found them far superior to similar products on the market...so why not try to learn to make such desserts myself?

Too many dinner parties of making a scrumptious dessert, only to watch in envy as it was devoured by friends...while I suffered in silence, unable to consume the dreaded egg, sugar, wheat trifecta of doom.

First of all, the book looks great...wonderful photos of mouth watering, allergen free cakes, cookies, and other treats. For my first experiment, I zeroed in on a long time favorite...vanilla cake. Directions were clear, recipe simple to follow...and it wasn't long before I stared at my reward for a holiday of dairy abstinence. I'm embarrassed to say that I devoured most of the cake before I could share it with my egg and wheat eating brethren. Unlike many of these 'healthy' desserts, it was delicious...moist, and a rich and creamy frosting. None of that disappointing aftertaste. (like you get with carob...I hate carob. I loathe carob)

I'm really happy with the book, and what I've sampled so far. Looking forward to dinner parties at which I don't have to sip green tea, clutching the saucer in resentment as I watch others down their sweet treats. The book is really wonderful, and I highly recommend it for its layout, photos, and most of all...delicious, easy to follow, recipes.
7 internautes sur 7 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 numerous food allergies? this book is legit 14 mai 2011
Par zen - Publié sur Amazon.com
Format: Relié Achat vérifié
Tired of buying an "allergy free" cookbook only to find that they only care about 3 allergens, or they eliminate tons of allergens but not all at once in each recipe? Allergic to cane sugar? What about yeast? This book not only eliminates many many allergens, but it's a great base if you have more allergies that she didn't cover. The cane sugar in her recipes can easily be replaced with beet sugar or date sugar (not agave though!) and she has a handful of excellent recipes that are yeast free as well. Have a question in regards to one of her recipes? Visit her facebook page and ask her directly!

Not only does this book actually do a good job of being "allergy free" but it also tastes like "normal" desserts--maybe even better. Everything that I've tried so far tastes rich and delectable and has great texture--no sawdust, not too dry, not a crumby mess!
17 internautes sur 18 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Wonderful Book! 19 février 2010
Par Love to Learn - Publié sur Amazon.com
Format: Relié Achat vérifié
Mmmmmm. Wow! The recipes I've tried so far are excellent. Both my husband and I are extremely allergic to dairy and eggs (among lots of other stuff), so I've already experimented alittle on my own with substituting non-allergenic ingredients for the milk and eggs in our favorite recipes. A few successes, lots of re-dos. It's a frustrating process, and sometimes impossible with desserts. At least that's what I thought before I got ahold of Elizabeth's book!
As any allergic person knows, dairy, eggs, wheat and soy are nearly ubiquitous in commercially prepared foods in America. If you don't want to be sick, you gotta prepare your own food! If you want really good desserts that taste the way you remember they're supposed to taste, that won't make you sick, buy this book and make your own.
I love the fact that there's lots of pictures. Makes you want to just drop everything and try the recipe! There's descriptions of ingredients in the front, and helpful tips all through the book. Elizabeth even gives you storage and freezing tips, so you can save some of your treats for later, instead of pigging out and scarfing them all up immediately (which would be my inclination!). Seriously, I'm actually pretty good at eating a balanced diet, which is why I just love this book. I want a dessert to be scrumptious and not make me sick. I want it to be so good that I can take a bite and close my eyes and savor it. This book is truly a gift. Thank you Elizabeth Gordon! Please write more books like this one.
1 internautes sur 1 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Okay 13 février 2013
Par Kmonster - Publié sur Amazon.com
Format: Relié Achat vérifié
I thought this was the answer to my Vegan prayers, but so many of the recipes require you to make another recipe to make one item! i.e. to make a frosting, you have to make something else first. UGH. I do not have that kind of time. And be aware that you have to buy lots of unusual cooking items. You are NOT going to be able to open this book and just bake, unless you keep Xantham gum regularly stocked (among other things). When I get the chance to do all the shopping needed, I'm sure it will be nice. But I have a LOT of egg replacer that has to be used up first, and NONE of her recipes use that! So I'm back to square one.
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