The Allergen-Free Baker's Handbook

The book is loaded with helpful hints, great sourcing, and reads well. Her suggestion on flours is great, the brands she suggest are the best quality, and explained what the problem is on products, what to look for, and how to assess new products and sources. This is priceless to have.I tried making the Orange Chiffon Cake with Orange Rum Sauce first and found it was delicious, excellent texture, and the recipe was easy to follow. I made it in a bundt pan and it reminded me of my grandmother's sunshine cake. A definate must keep.I have also made the Chocolate Chip Oatmeal Raisin Cookies sans the raisins, and they turned out to be the best I had eaten in years. That is a definate must have recipe and worth getting the books for.The double batch of the cinnamon rolls- big mistake. One batch at a time is the most one should manage, and the recipe was harder to make. The rolls turned out a little dry, and do not do a second rise well. I think this recipe will turn ou t better on a second time making it. It is extremely important on this recipe to use the professional tip of having all ingredients pre-measured out and organized in order of use and grouped before starting any cookig and mixing. Also, when it tells you to generously flour the board, I purposely underfloured the board on the second batch and it was better. The taste is still sheer heaven, although I ended up steaming the rolls for re-heats to add moisture and soften them,and that helped immensely. I tried adding coconut into the second batch's cinnamon mix,along with mesquite pod powder and it was delicious. I am looking forward to trying the brownies next.My husband is gluten free with sensitivity to dairy, so his assessment was ecstasy on being able to eat these items, and all earned an A+ from him. Baking without eggs and dairy, as in a Vegan Gluten Free diet is difficult and adding to it a problem using too much sugar, along with any other allergy is extremely difficult. That Cybele successfully tackles all 8 known main allergens with awareness on mild to extreme contaminants and passes that along is amazing. Kudos to her for taking on such a daunting task and suceeding. I thoroughly enjoy being able to have the recipes turn out reliably as a rule and knowing I can enjoy standard staples once again as well. Overall, it is the best fully allergy free dessert cookbook using standard cooking methods I have used. I highly recommend it.

Despite years of buying from amazon.com, I have never submitted a review before. That's how meaningful this book is to me. My 4 1/2 yr old and I made vanilla cupcakes w/ vanilla frosting together and our fun time together was priceless. We have access to allergy-free desserts where we live in the San Francisco Bay Area (pre-made packaged from Whole Foods, mixes from Trader Joes and WF and even Target, or some items from a local gluten-free bakery), but nothing beats making something from scratch. More importantly, he got to make cupcakes for the first time since we embarked on eliminating his allergens...he was so happy and proud.He is at least allergic to wheat, soy, dairy, nuts, fish, and strawberries (and ??...still figuring his allergies out!), but not to eggs. Cybele Pascal has a great section that gives substitutions for various ingredients so you can try to make adjustments in your "regular" recipe books which is very helpful. I used it to figure out how to put real eggs back into her recipes (1 Tbsp of egg replacer w/ rice milk=2 eggs)...I know that's not how the recipes were developed and I do not know if this will adversely affect the taste in her other recipes, but so far so good!I stuck with the author's recommendation of Authentic Foods superfine brown rice flour, so I do not know how other brands taste. The $11.39 bag of flour is pricey, but it will last awhile, is cheaper than buying pre-made desserts from the store, and nothing beats the fun experience of making homemade desserts with a child. I bought Bob's Red Mill potato and tapioca flours and xanthum gum as it was available at the store.The allergy-free cupcakes were more bready than regular cupcakes, maybe because of the real eggs or maybe I overbaked, but it's not a negative. My husband and I found the frosting tasty but a little too Crisco-y on the lips, so I might try a different frosting next time...but hey, these cupcakes were a treat for my son, not for me, so maybe I just need to deal with it :).Another plus to me is that the recipes use few ingredients and are not complicated/time-consuming. I am not a good cook and I do not have the time or desire to spend endless hours cooking/baking. Lastly, FYI to anyone who is noticing an allergy to chocolate...many products incl most chocolate contain soy lecithin, so try cocoa powder or soy/dairy/etc free chocolate...maybe most people delving into allergies already know this, but I didn't.Eating out has been difficult, but we have not had much of a problem eating meals at home. I will still be purchasing her other recipe book because I'm sure that she will have great ideas to try.

Honestly this is incredible! I've had to relearn how to cook since my child's multiple life threatening food allergy diagnoses.This book makes it safe to bake cookies, birthday cakes and treats! My little one can have a birthday cake now, and I'm just so grateful this book is here to help our family. Thnak you!!

I've made a few of these recipes and they've come out fantastically! I usually use online recipes and they've been a disaster but this book is brilliant, it explains it all to you and somehow everything comes out tasting amazingly! You'd have no idea these were allergen free they taste like 'normal' food! The only thing is I wish I knew this was in American cup measurements so I've had to order cups and in the meantime convert each measurement.

Hacia bastante tiempo que iba detrás de este libro. La autora tiene una página web estupenda y lleva bastante tiempo trabajando en recetas Gluten free, sin embargo para mi gusto, el libro se centra demasiado en cookies y galletas que tampoco tienen mucho secreto, y menos en recetas un poco más complicadas. No es de mis preferidos ... No obstante le pongo 4 estrellas porque a pesar de todo, en muy recomendable para principiantes, utiliza pocos ingredientes y es sencillo en la elaboracion de recetas.

Love baking and now I can bake for my son who tested positive for all the common food allergies. Bought a ton of ingredients to understand gluten free dairy free baking. It’s hard sourcing some of the ingredients but she give a great breakdown. amazon came to the rescue. Made oatmeal and raisin cookies, banana bread and my kids now want the chocolate cookie sandwiches. You can easily adjust sugar amounts too. Love this book on rotation at home.

I've had this book 1 week and have recommended it to lots of my friends already, the brownie made with apple sauce is brilliant, the potato bread is gorgeous. I am working my way through. Her recipes are really easy to follow, no weird ingredients and taste great.