A follow-up and companion to The Allergy-Free Cook Bakes Bread, this book is designed for anyone who needs to avoid gluten, dairy products, and other common food allergens but doesn't want to feel deprived. Now those with food sensitivities can fearlessly indulge in rich cakes, moist cupcakes, tender cookies, gooey bars, and crunchy biscotti. These sweet treats are perfect for everyday snacks, fun celebrations, morning brunch, and everything in between. Laurie explains how to interpret food labels, prevent cross-contamination, and make ingredient substitutions, and provides detailed information on gluten-free flours and other essential ingredients for an allergy-free kitchen. All recipes indicate whether they re free of dairy, eggs, gluten, nightshades, soy, wheat, legumes, nuts, peanuts, seeds, or yeast. Especially helpful for people with celiac disease, families living with autism or ADHD, and anyone who wants to avoid animal-based foods, The Allergy-Free Cook Bakes Cakes and Cookies provides guidance and recipes for those who want to eat safely, compassionately, and nutritiously, without sacrificing a single crumb of delicious flavor.To make a quick and delicious frosting, put a sealed bag of nondairy semisweet chocolate chips in very hot water and let it stand until the chocolate chips are melted. ... Most of my recipes include multiple components, such as a recipe for the cake or cupcake, a recipe for the filling, and a recipe for the frosting, glaze, ... Others, not included here, are best served with the ... BakeryStyle White Frosting ( page 67) ac Banana Frosting (page 69) ac Cashew Butter Buttercream Frosting ( page 63)anbsp;...
|Title||:||The Allergy-Free Cook Bakes Cakes and Cookies|
|Publisher||:||Book Publishing Company - 2013-01-04|