The Allergy-Free Pantry: Make Your Own Staples, Snacks, and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts

The Allergy-Free Pantry: Make Your Own Staples, Snacks, and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts

by Colette Martin


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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 Pantrywith 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!

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Product Details

ISBN-13: 9781615192083
Publisher: The Experiment
Publication date: 09/09/2014
Pages: 328
Sales rank: 567,666
Product dimensions: 7.00(w) x 8.90(h) x 0.80(d)

About the Author

Colette Martin is a food allergy mom and an expert on how to bake allergen-free. Having first learned to bake in her grandmother’s kitchen with wheat, butter, milk, and eggs, she understands firsthand what it means to transform a kitchen to accommodate multiple food allergies. She is an advocate for food-allergic families, Vice-Chairperson on the Board of Directors for the Kids with Food Allergies Foundation, and a member of the Food Allergy and Anaphylaxis Network and of the American Partnership for Eosinophilic Disorders.

Table of Contents

Introduction xi

Part 1 Essentials

1 Getting Started

Avoiding Contamination 5

Ingredients and Substitutions 6

Equipment 11

Storage Considerations 12

2 Flour Blends and Baking Mixes

Taking the Mystery out of Flour Blends 17

Flours, Starches, and Gums 18

Grinding Hour 20

How to Measure Flour 22

Flour Blonds 22

Basic Flour Blend 23

Bread Flour Blend 23

Pastry Flour Blend 24

Pancake and Baking Mix 24

Off-the-Shelf Flour Blends 25

How to Substitute Flours 26

3 Non-Dairy Milk and More

Non-Dairy Milk Options 29

Making Milk 30

Hemp Milk 31

Sunflower Seed Milk 31

Rice Milk 32

Oat Milk 32

Flavored Milks 33

Coconut Milk Products 33

Whipped Coconut Cream 35

Homemade Buttery Spread 37

How to Substitute Milks 38

4 Replacing Eggs

Seeds 41

Fruit Puree 41

Packaged Egg Replacers 41

Flaxseed Eggs 42

Chia seed Eggs 42

Applesauce 45

How to Substitute Eggs 46

5 Breads, Rolls, and More

Using Quick-Rising Yeast and Proofing Dough 49

Sandwich Bread 51

Hamburger Runs 52

Cornbread Bites 55

Dinner Rolls 56

Biscuits 59

Breadsticks 60

Bread Crumbs 63

Croutons 64

Polenta Croutons 67

Flatbread 68

6 Butters and Jams

Canning Jam and Other High-Acid Foods 73

Steps for Canning 74

Sunflower Seed Butter 77

Chocolate Sunflower Butter 78

Apple Butter 79

Making Jam 81

Strawberry Jam 82

Figgy Pear Jam 85

Honey Blueberry Zest Jam 86

Cherry Vanilla Jam 89

7 Condiments and Dressings

Exploring Emulsions 93

How to Create a Permanent Emulsion 94

Ketchup 95

Mustard 97

Flaxseed Mayonnaise 99

Chipotle Mayonnaise 100

Simple Vinaigrette 102

Italian Dressing 105

Mock Caesar Dressing 106

Dairy-Free Ranch Dressing 109

Barbecue Sauce 110

Honey Mustard Sauce 113

Part 2 Meals

8 Breakfast

Pancakes 120

Raspberry Maple Syrup 121

Powdered Doughnut Holes 123

Apple Oatmeal Scones 124

Chocolate Chip Cookie Dough Muffins 127

Toaster Tarts 129

English Muffins 131

Cranberry Maple Granola 135

Honey Blueberry Granola 136

Chocolate Raisin Granola Bars 139

Polenta (Grits) 140

9 Sides

Cauliflower Cream and Creamed Vegetables 147

Potato Salad 148

Asian-Inspired Coleslaw 151

Baked Beans 152

Caesar Salad 155

Potato Puffs 156

French Fries 159

Fried Polenta Sticks 160

Fried Batter Mix and Onion Rings 163

10 Pasta and Pizza

Making Pasta 167

Forming Posta by Hand 168

Everyday Pasta 170

Spinach Pasta 173

Macaroni 174

Cheesy Sauce 176

Pesto 177

Marinara Sauce 178

Perfect Pizza 181

11 Freezer Meals

Pot Pie With Mock Pie Crust 187

Shepherd's Pie 188

Chicken Tenders 191

Quinoa Bowl 192

Fajttas With Corn Tortillas 195

Meatloaf 196

Potato Leek Soup 199

Part 3 Snacks and Sweets

11 Savory Snacks

Soft-Baked Pretzel Bites 206

Dill Pickles 209

Potato Chips 210

Hummus 213

Salsa 214

13 Crackers

About Cracker Dough 219

Preparing Cracker Dough 220

Flax Crackers 223

Buttery Crackers 224

Spicy Hemp Crackers 227

Buckwheat Maple Crackers 228

Pita Chips 231

14 Cookies

About Cookie Dough 235

Preparing Cookie Dough 236

Chocolate Chip Cookies 238

Chocolate Sandwich Cookies 241

Snickerdoodles 245

Fig-Filled Cookies 246

Strawberry Thumbprints 249

Animal Crackers 250

15 Sweet Treats

Bake Brownie Bites 256

Mini Pies 258

Black-Eyed Blondies 263

Non-Dairy Ice Cream Sandwiches 265

No-Bake Hot Cocoa 269

Chocolate Truffles 270

Sunflower Butter Cups 273

Chocolate Chewy Rolls 274

Raspberry Fruit Roll-Ups 277

Chocolate Pudding 278

Ice Pops 281

16 Sugar and More

Powdered Sugar 286

Cinnamon Sugar 286

Vanilla Extract 288

Caramel Sauce 291

Chocolate Syrup 292

Vanilla Frosting 294

Natural Food Colorings 296

Appendix A Flour Weights 299

Appendix B Resources 300

Acknowledgments 303

Index 305

About The Author 314

Customer Reviews