Because of spam, I personally moderate all comments left on my blog. However, because of health issues, I will not be able to do so in the future.

If you have a personal question about LI or any related topic you can send me an email at I will try to respond.

Otherwise, this blog is now a legacy site, meaning that I am not updating it any longer. The basic information about LI is still sound. However, product information and weblinks may be out of date.

In addition, my old website, Planet Lactose, has been taken down because of the age of the information. Unfortunately, that means links to the site on this blog will no longer work.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on or 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.

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

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