The Lactose Intolerance Clearinghouse Has Moved.

My old website can be found at I am no longer updating the site, so there will be dead links. The static information provided by me is still sound.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on or or or a whole lot of other places that Smashwords is suppose to distribute the book to. Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

I suffer the universal malady of spam and adbots, so I moderate comments here. That may mean you'll see a long lag before I remember to check the site and approve them. Despite the gap, you'll always get your say. I read every single one, and every legitimate one gets posted.

Thursday, April 08, 2010

Allergen-Free Baker's Handbook

The Allergen-Free Baker's Handbook by Cybele Pascal. U.S. News & World Report interviewed her.

Why did you write The Allergen-Free Baker's Handbook?
In my family, we have multiple food allergies, so we eliminate many different common allergens from our diet. The recipes in the book are a way for me to make baked goods that all of us can eat safely. I also wanted to write it for other people, too, so that no one is ever deprived of sweets and baked goods. All of the recipes in the book are [also] good for people on a vegan diet. The recipes are also free of hydrogenated fats. So they're really delicious and healthy for everybody.

Tell me about some of the food substitutions you make.
I tried to find ingredients that people can usually find easily at Whole Foods or their local health-food store or online. For eggs, I often substitute applesauce. I also like to use vegan yogurt, which is a really great way to provide the structure and moisture that eggs provide. I also use vegan yogurt instead of cream. For [cow's milk], I substitute rice milk.

Here's more about the book from the publisher:
The number of people with food allergies is skyrocketing, leaving puzzled cooks and anxious parents eager to find recipes for “normal” foods that are both safe and delicious. The Allergen-Free Baker’s Handbook features 100 tried-and-true recipes that are completely free of all ingredients responsible for 90 percent of food allergies, sparing bakers the all-too-common frustration of having to make unsatisfactory substitutions or rework recipes entirely. To make things even easier, energized and empathetic mom Cybele Pascal demystifies alternative foodstuffs and offers an insider’s advice about choosing safe products and sources for buying them.

As the head baker for a food-allergic family, food writer Pascal shares her most in-demand treats and how to make them work without allergenic ingredients. Her collection includes a delightfully familiar array of sweets and savory goodies that are no longer off-limits, from Glazed Vanilla Scones, Cinnamon Rolls, and Lemon-Lime Squares to Chocolate Fudge Brownies, Red Velvet Cake, and every kid’s favorite: Pizza.

In addition to being a lifeline for people with food allergies, sensitivities, and intolerances, these entirely vegan recipes are perfect for anyone looking to avoid artificial and refined ingredients, and those interested in baking with healthful new gluten-free flours such as quinoa, sorghum, and amaranth. Best of all, Pascal has fine-tuned each recipe to please the palates of the most exacting critics: her young sons. Lennon and Monte like these tasty treats even better than their traditional counterparts, and you will too!

Random House Trade Paperback
200 pages
List price: $25.00

Bookmark and Share

No comments: