Cover image for The allergy-free pantry : make your own staples, snacks, and more without wheat, gluten, dairy, eggs, soy or nuts
Title:
The allergy-free pantry : make your own staples, snacks, and more without wheat, gluten, dairy, eggs, soy or nuts
Author:
Martin, Colette (Colette F.)
Publication Information:
New York : The Experiment, [2014]
Physical Description:
xiii, 313 pages : color illustrations ; 23 cm
General Note:
Includes index.
Language:
English
ISBN:
9781615192083
Format :
Book

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Summary

Summary

Make your own affordable, delicious, and allergy-free staples, snacks, and meals!

After the cupboards are cleared of problem foods, most people coping with new food allergies (their own or their kids') are missing staples they have relied on for years. And even though stores are stocking more allergen-free brands, shoppers with severe or multiple allergies can read every label and still strike out--especially if they're after a particular craving or on a budget.

The good news for the 15 million Americans with food allergies is that classic treats and pantry staples can be made easily and affordably at home. From Colette Martin, the author of Learning to Bake Allergen-Free , comes The Allergy-Free Pantry -- with over 100 recipes free of gluten and the top eight allergens (milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish), for:

Basic staples (flour blends, non-dairy milks, egg replacers, Sandwich Bread, Biscuits, Strawberry Jam, Sunflower Seed Butter) Condiments and salad dressings (Flaxseed Mayonnaise, Ketchup, Ranch Dressing, Barbeque Sauce) Breakfast (Pancakes, Honey Blueberry Granola, Apple Oatmeal Scones) Crackers and cookies (Flax Crackers, Pita Chips, Chocolate Chip Cookies, Snickerdoodles) Pasta, pizza , and freezer meals (Spinach Pasta, Cheesy Sauce, Shepherd's Pie, Meatloaf) Desserts (Brownie Bites, Chocolate Pudding, Raspberry Fruit Roll Ups, Caramel Sauce)

Full-color photographs of every recipe and simple instructions (no advanced kitchen skills required!) make this a must-have guide to allergy-free home cooking. Refill your cupboards, and reclaim peace of mind!


Author Notes

Colette Martin is the author and photographer of Learning to Bake Allergen-Free and has also written for Allergic Living and Living Without magazines. She is on the board of Kids with Food Allergies (part of the Asthma and Allergy Foundation of America) and is an active member of FARE (Food Allergy Research and Education}} and APFED (The American Partnership for Eosinophilic Disorders).


Reviews 1

Library Journal Review

This family-oriented cookbook is a solid resource for anyone who cooks for people with food allergies. Martin (Learning To Eat Allergy-Free) offers not just a set of recipes but a foundation for cooking and eating without gluten, wheat, dairy, eggs, soy, or nuts. She explains precisely when, how, and why to use various substitutions, and how to adapt standard recipes using her formulas for flaxseed eggs, nondairy milk, and gluten-free flours. The book begins with foundation recipes and proceeds to present recipes for breakfast, pasta, pizza, cookies, crackers, and more. The author's entries for toaster tarts, french fries, pizza, macaroni and cheese, and other kid-friendly favorites will allow children with food allergies (and their parents) to enjoy classic comfort foods. While some of the creations are simple, others require first preparing a foundational recipe to be used as an ingredient, so dishes that look easy might include hidden steps. Additionally, many of the ingredients Martin uses may be difficult to find in places without a well-stocked natural foods store and will need to be ordered online. VERDICT Despite small problems, this book's clear writing, bright photography, and wealth of knowledge about allergy-free cooking make it a worthwhile addition to the growing market of food allergy-focused cookbooks.-Laura Krier, Sonoma State Univ., Rohnert Park, CA (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Table of Contents

Introductionp. xi
Part 1 Essentials
1 Getting Started
Avoiding Contaminationp. 5
Ingredients and Substitutionsp. 6
Equipmentp. 11
Storage Considerationsp. 12
2 Flour Blends and Baking Mixes
Taking the Mystery out of Flour Blendsp. 17
Flours, Starches, and Gumsp. 18
Grinding Hourp. 20
How to Measure Flourp. 22
Flour Blondsp. 22
Basic Flour Blendp. 23
Bread Flour Blendp. 23
Pastry Flour Blendp. 24
Pancake and Baking Mixp. 24
Off-the-Shelf Flour Blendsp. 25
How to Substitute Floursp. 26
3 Non-Dairy Milk and More
Non-Dairy Milk Optionsp. 29
Making Milkp. 30
Hemp Milkp. 31
Sunflower Seed Milkp. 31
Rice Milkp. 32
Oat Milkp. 32
Flavored Milksp. 33
Coconut Milk Productsp. 33
Whipped Coconut Creamp. 35
Homemade Buttery Spreadp. 37
How to Substitute Milksp. 38
4 Replacing Eggs
Seedsp. 41
Fruit Pureep. 41
Packaged Egg Replacersp. 41
Flaxseed Eggsp. 42
Chia seed Eggsp. 42
Applesaucep. 45
How to Substitute Eggsp. 46
5 Breads, Rolls, and More
Using Quick-Rising Yeast and Proofing Doughp. 49
Sandwich Breadp. 51
Hamburger Runsp. 52
Cornbread Bitesp. 55
Dinner Rollsp. 56
Biscuitsp. 59
Breadsticksp. 60
Bread Crumbsp. 63
Croutonsp. 64
Polenta Croutonsp. 67
Flatbreadp. 68
6 Butters and Jams
Canning Jam and Other High-Acid Foodsp. 73
Steps for Canningp. 74
Sunflower Seed Butterp. 77
Chocolate Sunflower Butterp. 78
Apple Butterp. 79
Making Jamp. 81
Strawberry Jamp. 82
Figgy Pear Jamp. 85
Honey Blueberry Zest Jamp. 86
Cherry Vanilla Jamp. 89
7 Condiments and Dressings
Exploring Emulsionsp. 93
How to Create a Permanent Emulsionp. 94
Ketchupp. 95
Mustardp. 97
Flaxseed Mayonnaisep. 99
Chipotle Mayonnaisep. 100
Simple Vinaigrettep. 102
Italian Dressingp. 105
Mock Caesar Dressingp. 106
Dairy-Free Ranch Dressingp. 109
Barbecue Saucep. 110
Honey Mustard Saucep. 113
Part 2 Meals
8 Breakfast
Pancakesp. 120
Raspberry Maple Syrupp. 121
Powdered Doughnut Holesp. 123
Apple Oatmeal Sconesp. 124
Chocolate Chip Cookie Dough Muffinsp. 127
Toaster Tartsp. 129
English Muffinsp. 131
Cranberry Maple Granolap. 135
Honey Blueberry Granolap. 136
Chocolate Raisin Granola Barsp. 139
Polenta (Grits)p. 140
9 Sides
Cauliflower Cream and Creamed Vegetablesp. 147
Potato Saladp. 148
Asian-Inspired Coleslawp. 151
Baked Beansp. 152
Caesar Saladp. 155
Potato Puffsp. 156
French Friesp. 159
Fried Polenta Sticksp. 160
Fried Batter Mix and Onion Ringsp. 163
10 Pasta and Pizza
Making Pastap. 167
Forming Posta by Handp. 168
Everyday Pastap. 170
Spinach Pastap. 173
Macaronip. 174
Cheesy Saucep. 176
Pestop. 177
Marinara Saucep. 178
Perfect Pizzap. 181
11 Freezer Meals
Pot Pie With Mock Pie Crustp. 187
Shepherd's Piep. 188
Chicken Tendersp. 191
Quinoa Bowlp. 192
Fajttas With Corn Tortillasp. 195
Meatloafp. 196
Potato Leek Soupp. 199
Part 3 Snacks and Sweets
11 Savory Snacks
Soft-Baked Pretzel Bitesp. 206
Dill Picklesp. 209
Potato Chipsp. 210
Hummusp. 213
Salsap. 214
13 Crackers
About Cracker Doughp. 219
Preparing Cracker Doughp. 220
Flax Crackersp. 223
Buttery Crackersp. 224
Spicy Hemp Crackersp. 227
Buckwheat Maple Crackersp. 228
Pita Chipsp. 231
14 Cookies
About Cookie Doughp. 235
Preparing Cookie Doughp. 236
Chocolate Chip Cookiesp. 238
Chocolate Sandwich Cookiesp. 241
Snickerdoodlesp. 245
Fig-Filled Cookiesp. 246
Strawberry Thumbprintsp. 249
Animal Crackersp. 250
15 Sweet Treats
Bake Brownie Bitesp. 256
Mini Piesp. 258
Black-Eyed Blondiesp. 263
Non-Dairy Ice Cream Sandwichesp. 265
No-Bake Hot Cocoap. 269
Chocolate Trufflesp. 270
Sunflower Butter Cupsp. 273
Chocolate Chewy Rollsp. 274
Raspberry Fruit Roll-Upsp. 277
Chocolate Puddingp. 278
Ice Popsp. 281
16 Sugar and More
Powdered Sugarp. 286
Cinnamon Sugarp. 286
Vanilla Extractp. 288
Caramel Saucep. 291
Chocolate Syrupp. 292
Vanilla Frostingp. 294
Natural Food Coloringsp. 296
Appendix A Flour Weightsp. 299
Appendix B Resourcesp. 300
Acknowledgmentsp. 303
Indexp. 305
About The Authorp. 314

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