“Parents of children with food allergies will appreciate this practical book.”
“This might just be the most comprehensive allergen-free baking guide we've ever seen.”
“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.”
“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
“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
“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
“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!
“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
“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
“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
“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
About the Author
Colette Martin is a food allergy mom and an expert on how to bake allergen-free. Having first learned to bake in her grandmother’s kitchen with wheat, butter, milk, and eggs, she understands firsthand what it means to transform a kitchen to accommodate multiple food allergies. She is an advocate for food-allergic families, Vice-Chairperson on the Board of Directors for the Kids with Food Allergies Foundation, and a member of the Food Allergy and Anaphylaxis Network and of the American Partnership for Eosinophilic Disorders.
Stephen Wangen, ND, is a licensed and board certified gluten intolerant physician who lectures nationally on the subject of gluten intolerance. He is co-founder and Medical Director of the Irritable Bowel Syndrome Treatment Center, and is on the Board of Trustees of the Gluten Intolerant Group of North America. He continues to investigate the relationship between food allergies and health as the research director of the Innate Health Foundation. He is the author of two books, Healthier Without Wheat and The Irritable Bowel Syndrome Solution.