Review & Giveaway: The Allergy-Free Cook Bakes Bread: Gluten-Free, Dairy-Free, Egg-Free

Quite a few people stumble into veganism by way of researching their food because of allergies, and if you're one of those vegans The Allergy-Free Cook Bakes Bread: Gluten-Free, Dairy-Free, Egg-Free will dazzle you with its crazy-huge collection of baked delights including sweet breads, muffins, cinnamon rolls, donuts, savoury crackers, biscuits, scones, tortillas, yeast breads, rolls, pitas, bagels, and pizza crusts.

Blogger and author Laurie Sadowski delivers an amazing number of recipes free from gluten, wheat, dairy, and eggs, as well free from soy, yeast, corn, tree nuts, peanut, and citrus. This book is the most comprehensive allergy/gluten-free bread baking collection I've seen to-date.

The array of ingredients used is incredible: this way of gluten-free eating is a way to vary your diet significantly, not restrict it! There are so many flours mixed and matched throughout this book that ye olde world wheat flours start to look pretty darn dull by comparison. With 7,000 edible plants in the

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bread, raw food

Seedy flax flatbread

bread, raw food

Raw bread = yum! And so easy to make. This is the only bread I've been eating at home lately.

You'll need a temperature-adjustable dehydrator or a very-low-heat-capable oven for this one! I find a spice/coffee mill to be another good tool for making this bread as well - freshly ground seeds make a much better flavour and texture. Old flaxmeal develops a bitter taste as the plant oils begin to break down. Keep your flaxmeal in the freezer and your flaxseeds in the fridge so you don't miss out on a better flavour and those valuable omega oils!

3 cups ground flax seeds (linseeds) 4 cups water 1 tsp sea salt 1 cup seeds - your favourites! I use a mix of pumpkin, sunflower, sesame, & poppy 1 tbsp dried herbs - I usually go for Italian herbs like oregano and thyme, & a bit of crushed garlic is nice occasionally, too.

In a large bowl, mix together the

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bread, raw food, pizza

Raw Buckwheat & Flax Flatbread

bread, raw food, pizza

Decent raw bread recipes are hard to come by. Breads heavy in flax have a very strong flavour and can be a touch bitter, other recipes require you to shove stuff through a juicer as well as dehydrating. I have been trying out more raw food cuisine recently, on a health kick, and have come up with this recipe. This bread has a pretty mild flavour compared to straight flax seed/meal breads, and if - like me - you enjoy the taste of buckwheat, you will probably love this bread.

It's high in omega oils, fibre, B-vitamins, and several minerals, including manganese. Buckwheat is a seed rather than a grain, and contains no gluten - it's closely related to rhubarb. Freshly ground meal from sprouted buckwheat groats is best, otherwise buy your flax and buckwheat meal from a health store with a high turnover so it's fresh, and keep it in the fridge or freezer. It's also a good

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bread, dough, pizza

Updated recipes for gluten-free/yeast-free pizza & bread

bread, dough, pizza

I have adjusted a couple of my recipes. Here's some updates.

Pizza
I've made my pizza dough a little healthier.

Pizza dough ingredients:
half cup potato starch
half cup besan/chickpea flour (OR half cup maize flour; OR half a cup of blended chickpea and maize!)
half cup brown rice flour
half cup tapioca
teaspoon of salt
teaspoon of xantham or guar gum (optional, but advisable)
tablespoon baking powder
tablespoon extra virgin olive oil
up to 1 cup of water, or as needed
small handful of mixed seeds, ground flax/LSA, nutritional yeast, etc

Original post and instructions and photos

Method:
1. Sift together flours, salt, gum, and baking powder. Stir or whisk until well combined.
2. Add half a cup of water and all the oil to flour mix. Stir unti combined, then knead, and form into a dough ball, adding more water as necessary. (Note: this won’t be stretchy like wheat dough. It will be more like

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bread

Yeast-free gluten-free bread, v.1.0.

bread
ETA note: Modified, updated, improved bread recipes in this newer post! Click to see! :)

Since winter arrived in the southern hemisphere, the yeast bread wasn't rising as well as it's been a bit chilly! So I went back to making yeast-free bread, and have had quite a lot of success! I often double the quantity of ingredients and make 2 loaves at once to save time... Here's the recipe. It looks long, but it's easy!

Ingredients
1 1/2 cups potato starch
1 cup brown rice flour
1 cup besan (chickpea flour) OR maize flour (corn flour, not corn starch!)
1/2 cup tapioca starch (arrowroot)
1 teaspoon salt
2 tablespoons baking powder
1 1/4 teaspoons baking soda
2 teaspoons xantham gum (optional, but it really does help reduce crumbling in the final product)

2 cups water
3 tablespoons olive oil
1 1/2 tablespoons blackstrap molasses
2 tablespoons apple cidar vinegar
water, extra, as needed

Optional:
pepitas/pumpkin

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bread, cakes, Italian, main meals

Yeast bread, v1.0

bread, cakes, Italian, main meals

This is the final version of this bread recipe. I will probably work on an improved version later on, but for now I'm done with tweaking and ending up with crazy, wacky loaves! So, here t'is. My gluten-free yeast-risen bread, v1.0.

Gluten-free sandwiching

Ingredients
1.5 cups potato starch flour*
1 cup brown rice flour (or white rice in a pinch)
1 cup chickpea (besan) flour
0.5 cup of tapioca starch
1 teaspoon salt

2 to 2.5 cups of filtered water
1.5 tablespoons blackstrap molasses*
0.33 (1 third) cup sunflower oil
2 teaspoons active dry yeast

A mixed handful of: sesame seeds, poppy seeds, pumpkin seeds, sunflower seeds, soy lecithin granules, LSA meal (linseed/sunflower/almond meal), nutritional yeast.
* = I use organic.

Method
1. Sift together the potato starch flour, rice flour, chickpea flour, tapioca starch, and salt. Stir with a wire whisk.
2. Combine 2 cups of water, the molasses and sunflower oil in a small

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