The Complete Allergy-Free Comfort Foods Cookbook: Every Recipe Is Free of Gluten, Dairy, Soy, Nuts, and Eggsby Elizabeth Gordon
Since her own allergy diagnosis and the creation of her baking business, people consistently turn up their noses and ask Elizabeth Gordon: "Well then, what do you eat?" People newly diagnosed with food allergies often ask themselves the same thing. And the foods they miss most? Their childhood favorites. The Complete Allergy-Free Comfort Foods Cookbook outlines… See more details below
Since her own allergy diagnosis and the creation of her baking business, people consistently turn up their noses and ask Elizabeth Gordon: "Well then, what do you eat?" People newly diagnosed with food allergies often ask themselves the same thing. And the foods they miss most? Their childhood favorites. The Complete Allergy-Free Comfort Foods Cookbook outlines entrees, sides, and desserts that hark back to simpler times. This book brings such time-honored foods and flavors back into the lives of those with the most common food allergies and sensitivitiesthose with celiac disease or lactose and/or soy intolerance, and those following a gluten-free or casein-free diet, as well as those allergic to eggs and/or nuts. Its more than 100 delicious recipes are easy enough to make any night of the week. They include: Banana Bread, Buffalo Wings, Chicken Soft Tacos, Shredded Pork Sandwiches, Risotto Primavera, Pizza, Rosemary Smashed Potatoes, Twinkies, and Chocolate Chip Cookies.
- Rowman & Littlefield Publishers, Inc.
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- Product dimensions:
- 7.40(w) x 9.10(h) x 0.50(d)
Meet the Author
Elizabeth Gordon is the owner of the online gluten, dairy, soy, nut and egg-free bakery, Betsy & Claude Baking Co., the author of Allergy-Free Dessert: Gluten, Dairy, Soy, Nut and Egg-Free Delights as well as Allergy-Free Delights, a blog about parenting, baking, and her observation that the two are, in her life, inextricably intertwined. She trained in cake decorating under Toba Garrett at the Institute for Culinary Education and later interned for Elisa Strauss of Confetti Cakes in NYC. Diagnosed with an egg and wheat allergy in 2003, Gordon left a social work PhD program at Fordham University to pursue the culinary arts. After she noticed that simply inhaling wheat particles in the kitchen and handling fondant and gum paste containing egg whites aggravated her condition, she began experimenting with alternative flours and egg substitutes, rather than giving up on a life-long dream of baking professionally. Later, she combined these findings with her cake decorating expertise to create beautiful and delicious hypoallergenic treats. She has an MSW from NYU, was an eating disorder therapist, and is a certified personal trainer as well as a full-time mother. Since Betsy & Claude's inception in 2007, Gordon's gluten, dairy, nut, soy and egg-free cookies have been featured on Daily Candy's Weekend Picks and as the Snack of the Day on Rachael Ray's nationally syndicated talk show. She has appeared on CBS's The Doctors, in SELF magazine, in Martha Stewart's Body+Soul, contributed to Living Without Magazine and blogs for The Huffington Post. She has been featured in the Daily News, on Serious Eats, NPR, Good Day New York, KTLA, WPIX Morning Show, The Ten Show (Philadelphia), Martha Stewart's Everyday Food Radio Show and her Living Radio Show on Sirius.
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