Allergen-Free Baker's Handbook: How to Bake without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, or Sesame by Cybele Pascal

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Notes about this book

  • Hannaha100 on October 25, 2020

    Vanilla cupcakes - These are made with a version of the creaming method which is more work than the all-in-one. These came out a very pale yellow colour - they look close to a normal vanilla cupcake. They deflated slightly when I opened the oven door after 15 mins. The texture is light but somewhat crumbly. It became denser as it cooled.` I thought they tasted faintly starchy and powdery which I didn’t love but they were otherwise very neutral. I was using a different version of egg replacer but if anything I think I should have used slightly more so this wouldn't explain the taste. Baked at 160C for 22 mins. Family didn’t like these.

  • Hannaha100 on May 27, 2020

    Gingerbread muffins: First recipe tried from this book. Made half recipe and ended up with 13 rather than 6 so clearly intended to be bigger (double scoop next time). For this reason I ended up slightly overbaking them at 24 minutes. Slightly dense result, not as moist as I'd hoped (could be the timing error). But also the flavour just doesn't say "gingerbread" to me. Should be called Ginger-Raisin really, and there's just a hint of ginger. M1 didn't like but M2 did. Might try a different recipe in this book before going back to this.

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  • ISBN 10 1587613484
  • ISBN 13 9781587613487
  • Published Dec 07 2009
  • Format Paperback
  • Page Count 200
  • Language English
  • Countries United States
  • Publisher Celestial Arts
  • Imprint Celestial Arts

Publishers Text

The first comprehensive multi-allergen-free baking book, featuring 100 recipes for sweet and savory treats and a foreword by Dr. Robert Eitches, UCLA School of Medicine.

  • These unique recipes are free of gluten, wheat, dairy, peanuts, tree nuts, eggs, soy, sesame, fish and shellfish, which account for 90 percent of all food allergies
  • More than 12 million Americans have food allergies; 3 million of them are children


With the number of cases of food allergies skyrocketing--peanut allergies have doubled in the last five years--parents are eager to find recipes for foods that are safe and appealing. Allergen-Free Baker's Handbook offers detailed explanations of alternative foodstuffs, advice about choosing safe products, and sources for buying them. Additionally, these recipes will appeal to vegans, people avoiding refined sugar and artificial ingredients, and whole-foods cooks interested in baking with gluten-free flours such as amaranth and quinoa.

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