Beat the Wheat!: Easy and Delicious Wheat-Free Recipes for Kids With Allergies

by Katrina Jorgensen

Overview

Can't eat wheat? Check out these reaction-free recipes! Muffins, chicken strips, french toast, pizza—foods you thought were off-limits forever—are now back on the menu. Discover delicious food you can make and eat with a wheat allergy.

Product Details

ISBN-13:	9781491480571
Publisher:	Capstone
Publication date:	08/01/2016
Series:	Allergy Aware Cookbooks
Pages:	32
Product dimensions:	7.00(w) x 9.00(h) x 0.31(d)
Lexile:	840L (what's this?)
Age Range:	8 - 14 Years

About the Author

Katrina Jorgensen is a graduate from Le Cordon Bleu College of Culinary Arts. She enjoys creating and sharing recipes with her friends and family. She lives in Rochester, Minnesota, with her husband, Tony, and dog, Max.

Table of Contents

Fluffy pancakes — Pumpkin morning muffins — Maple sausage bites — Raisin granola — Creamy mac and cheese — Taco lettuce cups — Chicken zoodle soup — Chicken parmesan — Stuffed peppers — Sweet potato Shepherd's pie — Baked french fries — BLTA pasta salad — Apple cake — Cinnamon cookies.

Interviews

Food allergies are a growing food safety and public health concern. Appealing recipes with engaging text encourage kids with food allergies to get cooking.

Editorial Reviews

11/01/2016
Gr 3–8—Learning to cook is not only an essential life skill but it is also a great way to foster a sense of agency among students, especially those with food sensitivities. The 13 recipes provided in each book demonstrate that accommodating allergies doesn't mean limiting options. Sidebars alert readers to potential allergen pitfalls (for instance, in Peanuts, "cocoa and chocolate are often manufactured with nuts") or suggest recipe variations that eliminate other categories of allergens for people with multiple food sensitivities. There is not a lot of cooking instruction, and there are occasional inconsistencies between picture and recipe (e.g., the corn dog bites in Egg are baked in a muffin tin, while the photo shows egg-shaped corn dog blobs), which, while puzzling, probably won't bar successful completion of the recipe. Most of these recipes make use of specialty ingredients such as arrowroot, flax seeds, sunflower butter, or coconut amino to replace eggs, peanuts, or soy. VERDICT Fairly simple recipes use substitutions to make well-known dishes allergen free. Consider to fill gaps in cookbook collections.

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