Baking without allergens such as wheat, eggs, milk, soy, and nuts can be a challenge. And making it taste and feel like a “real” cookie, cake, or bread – why that’s the holy grail of allergen-free cooking! When I first started learning to bake without these traditional ingredients, I felt like an alchemist trying to turn lead into gold. It was daunting trying to figure out which alternative flours to choose, the ratios to blend, and substitutions for eggs and milk. Never mind xanthum gum! What the heck is that? Several years ago, there were few resources available to the novice allergen-free cook. However, through trial and error, and with the help of the meager allergen-free cookbooks available at the time, I have become a competent allergen-free baker. I love to experiment, so I am always looking for new recipes and ways to improve the taste or texture of my baked goods. (remember—holy grail).
Book Review - 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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