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Cooking Free Book

SKU: 332154

$20.99
$20.99 $0.00 USD

Over 200 allergy-friendly recipes with creative gluten, dairy, egg, and sugar alternatives.

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Description

Have food allergies? You CAN enjoy your favorite recipes (like breads, spaghetti and meatballs, even chocolate cake) by using creative and delicious alternatives to four of the most common allergens - gluten, dairy, eggs and sugar.

Product Highlights
  • Over 200 flavorful recipes for people with food allergies and multiple food sensitivities
  • Tips on cooking without traditional ingredients
  • Conversion tables to help you substitute alternatives in your own recipes
  • Fenster
  • 9-1/4"x7-3/8"
  • 321 pp.

Details
Contents
  1. Preface
  • Introduction
  • Breads
  • Breakfast & Brunch
  • Appetizers & Snacks
  • Salad's & Salad Dressings
  • Ingredients & Condiments
  • Main Dishes
  • Desserts
Appendix
  1. Baking Without Conventional Ingredients
  2. Common Sources of Wheat, Gluten, Dairy, Eggs, Corn & Soy
  3. Converting Butter or Margarine to Oil
  4. Food Measures & Equivalents
  5. Appliances, Pans & Utensils
  • Glossary of Ingredients
  • Resources
  • References
  • Index

Excerpt from page 55.

Wait-don't throw out those overripe bananas. Freeze them for use later in this delicious recipe. For an egg-free version, see page 56.

Banana Bread
Serves 12
2/3 c. packed light brown sugar or maple sugar* 2 tsp. baking powder
2 lg eggs 1 tsp. ground cinnamon
3 Tbsp. canola oil 1.5 c. mashed ripe bananas
1 tsp. vanilla extract .5 c. chopped nuts (opt.)
1.75 c. Flour Blend (p. 276) .5 c. raisins (opt.)
.5 tsp. xanthan gum .5 tsp. salt
  1. Preheat oven to 350F. Grease one 9x5-inch nonstick loaf pan. For smaller loaves that bake more thoroughtly, use three 5x3-inch nonstick loaf pans.
  2. Cream sugar, eggs, oil, and vanilla with mixer in meium mixing bowl. Mix together flours, xanthan gum, salt, baking powder, and spices in separate bowl. Add flour mixture to egg mixture, alternating with bananas. Stir in nuts and raisins(if using). Batter will be soft.
  3. Pour batter into prepared pan(s). Bake Large loaf for 1 hr; small loaves for 45 minutes. Cool thoroughly on wire rack before cutting.

Nutrition Information (per serving)
Calories 240  •  Fat 6g  •  Proten 3g  •  Carbohydrates 47g  •  Cholesterol 30mg  •  Sodium 160mg  •  Fiber 1.5g

*Sugar Alternative:Use 1/3 cup pure maple syrup in place of 2/3 cup brown sugar. You will need to add 1/8 teaspoon baking soda.

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