Table Of ContentPraise for Learning to Bake Allergen-Free
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“Parents of children with food allergies will appreciate this practical book.”
—Library Journal
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“This might just be the most comprehensive allergen-free baking guide we've ever seen.”
—VegNews
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“You will learn a mountain from [Colette] Martin’s lessons and recipes, whether you’re a novice or
more experienced baker. She gives brilliant guidance on egg replacers, explains mysteries such as
why more baking powder is used when there are no wheat or eggs, and even helps you figure out
when your gluten-free baking is done. . . . There are more than 70 allergy-friendly recipes and page
after page of invaluable baking advice. This book is a must-have.”
—Allergic Living
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“This book will give you the depth of knowledge you need to be a successful allergen-free baker.”
—Chef Ming Tsai, chef and owner of Blue Ginger and national spokesperson for
the Food Allergy & Anaphylaxis Network
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“This amazing collection of lessons and recipes will fast-forward the learning curve for anyone new
to cooking with food allergies. Speaking with the voice of experience, Colette Martin offers in-depth
but approachable chapters on replacing key ingredients, even seemingly integral baking ingredients
like eggs. Her ‘Crash Course’ subchapters cover everything from using baking soda and baking
powder, to proofing yeast breads, to how to tell when the darn thing is done! Learning to Bake
Allergen-Free will be a companion you will want to keep close by in your kitchen for frequent
reference.”
—Jules Shepard, author of Free For All Cooking and The First Year: Celiac Disease and Living Gluten Free
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“Colette Martin’s book will be a great resource for the home baker hesitant to venture ‘out of the
box.’ Her use of a variety of name-brand gluten-free flours and mixes makes for easy adaptation.”
—Chef Richard J. Coppedge, Jr., CMB, professor of baking and pastry arts,
the Culinary Institute of America
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“A fabulous education in a cookbook! Learning to Bake Allergen-Free will move you right to the
head of the baking class thanks to Colette Martin’s thorough and easy-to-understand lessons about
allergens, ingredients, and substitutions. Colette’s recipes are poised to become staples in your
repertoire, so happy baking, and enjoy your new discoveries!”
—Lori Sandler, founder of Divvies and author of The Divvies Bakery Cookbook—
No Nuts, No Eggs, No Dairy—Just Delicious!
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“Learning to Bake Allergen-Free is the guide that I sought for years, and a positively beautiful book.
Colette Martin presents all of her secrets, from the most reliable egg substitutes to the best gluten-free
baking mixes, and her masterful recipe collection is the icing on the cake!”
—Alisa Fleming, author of Go Dairy Free: The Guide and Cookbook and founder of GoDairyFree.org
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“Colette Martin shares her favorite, creative recipes and her love of baking with you so you will
come to love gluten-free, dairy-free, egg-free, nut-free baking, too.”
—Lynda Mitchell, President, Kids With Food Allergies Foundation
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“Colette Martin’s Learning to Bake Allergen-Free is a welcome addition to the world of allergen-
free cooking. Martin’s approach to the challenge is masterful and complete. This is more than a
cookbook; this is a resource book for families struggling to feed a family member with multiple food
allergies. She guides the way, teaching us how to adapt recipes for results that the whole family will
enjoy. Kudos to Colette Martin for tackling this challenge head-on and providing families with a
much-needed resource.”
—Wendy Book, President, American Partnership for Eosinophilic Disorders
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“As a practicing allergy and asthma specialist, I see patients every day who have multiple food
allergies, but the diagnosis is just the first step. These families need to modify their diets to avoid
wheat, milk, eggs, peanuts, nuts, soy, and other common food allergens. Learning to Bake Allergen-
Free is exactly the book these families need when they leave my office. It’s jam-packed with
practical advice, simple baking techniques, and easy recipes that the whole family can enjoy! It will,
for sure, bring smiles to many, for years to come.”
—Dr. Atul N. Shah, Medical Director, Center4AsthmaAllergy.com, and author of the AmazingAllergist’s Awesome Series for
Children, AmazingAllergist.com
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Learning to Bake Allergen-Free
A Crash Course for Busy Parents on Baking without Wheat,
Gluten, Dairy, Eggs, Soy or Nuts
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Colette Martin
Blueberry Muffins
Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat,
Gluten, Dairy, Eggs, Soy or Nuts
Foreword copyright © Stephen Wangen, 2012
Text and photographs copyright © Colette Martin, 2012
All rights reserved. Except for brief passages quoted in newspaper, magazine, radio, television, or
online reviews, no portion of this book may be reproduced, distributed, or transmitted in any form or
by any means, electronic or mechanical, including photocopying, recording, or information storage or
retrieval system, without the prior written permission of the publisher.
The Experiment, LLC
260 Fifth Avenue
New York, NY 10001–6408
www.theexperimentpublishing.com
The Experiment’s books are available at special discounts when purchased in bulk for premiums and
sales promotions as well as for fundraising or educational use. For details, contact us at
[email protected].
Many of the designations used by manufacturers and sellers to distinguish their products are claimed
as trademarks. Where those designations appear in this book and The Experiment was aware of a
trademark claim, the designations have been capitalized.
Learning to Bake Allergen-Free is not intended to provide medical advice. While care was taken to
provide correct and helpful information, the suggestions in this book are not intended as dietary
advice or as a substitute for consulting a dietician, physician, or other medical professional. It is the
reader’s sole responsibility to determine which foods are appropriate and safe for his or her family to
consume. The author and publisher make no claims regarding the presence of food allergens and
disclaim all liability in connection with the use of this book.
Library of Congress Cataloging-in-Publication Data:
Martin, Colette (Colette F.)
Learning to bake allergen-free : a crash course for busy parents on baking without wheat, gluten,
dairy, eggs, soy or nuts / Colette Martin.
p. cm.
Includes index.
ISBN 978-1-61519-053-9 (pbk.)—ISBN 978-1-61519-150-5 (ebook) 1. Food allergy—Diet therapy
—Recipes. I. Title.
RC588.D53M37 2012
641.5'6318—dc23
2012000611
ISBN 978-1-61519-053-9
Ebook ISBN 978-1-61519-150-5
Cover design by Susi Oberhelman
Cover photograph by Colette Martin
Author photograph by Harry Yudenfriend
Text design by Pauline Neuwirth, Neuwirth & Associates, Inc.
Manufactured in the United States of America
Distributed by Workman Publishing Company, Inc.
Distributed simultaneously in Canada by Thomas Allen and Son Ltd.
First published June 2012
For Patrick,
my inspiration for this journey
Contents
Foreword
Preface—When the Food You Eat Is Making You Sick
Part 1: Baking Lessons
1. A New Adventure
Reading labels
Redefining healthy eating
Eating together
Breaking the rules
Key Lessons
2. Replacing Wheat
Gluten-free versus wheat-free
Great grains
The role of gums
How to use gums
Off-the-shelf gluten-free flour blends
Mixing your own flour blends
Gluten-free biscuit and baking mixes
Measuring flour
Key Lessons
3. Replacing Milk and Avoiding Soy
Non-dairy milk options
Exploring milk further
Buttermilk, cream, yogurt, and sour cream
About oils
Butter, margarine, and shortening
Making the most of shortening
In place of ice cream
Key Lessons
4. Baking Without Eggs
Why traditional bakers use eggs
Flaxseed gel
Applesauce and other fruit purees
Packaged egg replacers
Other options
Choosing an egg substitute
Key Lessons
5. The Allergen-Free Baker’s Pantry
Avoiding contamination
The tools you need
Stocking the shelves
Buying allergen-free products
Organizing your kitchen for safety
Key Lessons
Part 2: The Allergen-Free Baking Lab
6. Get Started with Simple Batters: Cakes, Muffins and Quick Breads in a Snap
Crash Course: Mixing Ingredients
Blueberry Muffins
Banana Bread
Cinnamon Raisin Whole-Grain Muffins
Crash Course: Using Baking Soda and Baking Powder
Cranberry Bread
Apple Cinnamon Breakfast Cake
Crash Course: When Is It Done?
Zucchini Bread
Coffee Cake with Streusel Topping
Crash Course: About Creaming
Vanilla Pound Cake
Creamy Vanilla Frosting
7. Next Batter Up: Scones, Doughnuts and Other Yeast-Free Standbys
Crash Course: About Thick Batters
Blueberry Scones
Crash Course: How to Form Scones
Cranberry Orange Scones
Baked Doughnuts
Sweet Potato Dinner Rolls
Oatmeal Raisin Cookies
Poured Pizza Crust
8. No Butter, No Problem: Perfect Allergen-Free Cookies, Tarts and Pies Every Time
Crash Course: About Gluten-Free Doughs and Crusts
Sugar Cookies
Crash Course: Rolling Out a Crust
Strawberry Tartlets
Chocolate Chunk Cookies
Crash Course: Sweetening Options
Sucanat Pie Crust
Apple Raisin Pie Filling
Lemon Tart
Crash Course: What Is Zest?
9. Rise to the Occasion: Breads, Rolls and Pastries Made with Yeast
Crash Course: About Yeast
Basic Dinner Rolls
Crash Course: Proofing Methods
Basic Sandwich Bread
Basic Bagels
Crash Course: Quick Fixes for Dough
Multipurpose Flatbread
Millet Baguettes
English Muffins
Crash Course: Activating and Testing Yeast
Chocolate Croissants
Chocolate Glaze
Crash Course: How to Use a Glaze
Crescent Rolls
Cinnamon Rolls
Vanilla Glaze
Cinnamon Raisin Bread
Crash Course: Using Active Dry Yeast
10. Chocolate 1-2-3: Tips and Tricks for Cake, Brownies, Mousse and More
Crash Course: About Chocolate
Basic Chocolate Cupcakes
