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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Gluten-Free Banana Muesli Pancakes

I made these from random pantry ingredients on Monday morning, posted a photo, and began receiving recipe requests immediately. So here's what I did!

[caption id="" align="aligncenter" width="500" caption="Gluten-free vegan banana muesli pancakes"]Gluten-free vegan banana muesli pancakes[/caption]

Serves 2-3 (2 hungry adults + a toddler)

½ cup rice flour ⅓ cup besan/chickpea flour (or buckwheat) ¼ cup arrowroot or tapioca starch ¼ tsp cinnamon/nutmeg/allspice/mixed spice/your favourite! ½ cup gluten-free muesli* 1 large banana 1 tsp vanilla extract 1 tsp gluten-free baking powder 1½ cups rice milk (or soy or almond) oil for cooking (I used coconut)

Mix together the flours, starch, cinnamon, and baking powder, sifting out any lumps and/or aerating with a whisk. Stir in the muesli.

In another bowl (or in a blender!), mash the banana and combine with the vanilla and milk.

Combine the wet ingredients with the dry ingredients gently until "just mixed." If your muesli contains liquid-absorbing ingredients like oats, you may need to add

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Is Soy Good Or Bad For You?

Dangers? Benefits? So much drama over a little bean!

[caption id="" align="alignleft" width="240" caption="Thai Tofu Laab: tofu loaded with greens & herbs"][/caption]In my post on Friday, I mentioned one of my current favourite cookbooks called Japanese Cooking: Contemporary and Traditional that features a fair amount of soy in its recipes - perhaps a bit controversial in some health-conscious circles. But unless you've been diagnosed with a soy allergy or intolerance, being anti-soy is unnecessary: soy is safe and has a number of notable health benefits.

Over-eating soy? Over-eating almost anything is going to catch up with you eventually, but the problem with soy arises when people eat too many processed soy products, not good quality foods containing whole-beans. The fact is that everyone - vegan and non-vegan alike - who eats processed food is eating some soy - it's used as a filler and binder and protein element in so many foods, including most of

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Sprouted Oat Porridge with Creamy Nut Milk & Date Syrup

If you like oats, you'll love sprouted oat groat porridge. Groats are whole raw oats available in health or bulk stores. Steel-cut and rolled oats are steamed during processing. I was first introduced to groats by Ani's Raw Food Kitchen a few years ago.

If you can't digest cooked oats too well, you might find this is a digestible option for you, like my gluten-intolerant grain-sensitive husband. If you're a toddler, I bet you'll love the heck outta this like Alice did and eat a full adult serving! If you can't find raw oat groats, I've used steel cut on a couple of occasions without any problems.

I've also included a basic nut milk recipe below the porridge, and a date syrup recipe. Date syrup is a great raw wholefood sweetener to use in place of more-processed agave nectar, rice syrup, or maple syrup. It even tastes fantastic in tea! And it's cheap. Definitely a winner.

[caption id="" align="aligncenter

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cakes, experiments, soy, milk

A couple of milk making pictures + cake

cakes, experiments, soy, milk

A photo follow-up to my info post about my milk machine.

There's not much I can take of it, but here's what I gots!

Beans and soy lecithin in the basket:
Soy beans and lecithin
I'm going to try beans + LSA (linseed, sunflower, almond meal) this week, as I'm out of lecithin.

Don't forget your filtered water:
Mmm, water. I fill it up to the minimum level, so the milk is a little thicker/richer.

The machine blending and bubbling away:
Machine bubbling
That was hard work!... or not. Thanks, Mr Milk Machine.

Then I stir in a few extra things... oh noes, additives!
Additive doom
Eh, they aren't so bad. :)

Vitamins to fortify the milk with:
B12 & a wee bit of calcium. I love my mortar and pestle. Smashing things in it is rather FUN.

But are you still wondering if soy good or bad for you? (It's ok!)

Last week I attempted to make/invent a gluten-free mostly-organic double orange & coconut cake.

Cake in the oven

I looked

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milk, soy

Milk machine info

milk, soy

My milk making machine looks a bit like this:
Soy milk machine

It's like a kettle and blender combined. It came with a little measuring cup to measure out beans, rice, oats, nuts, etc, with, like a rice cooker. I make two batches of soy bean milk per week, for two adults. Since I buy my beans in bulk, I use about 5-10 cents of beans per batch, and then add some other ingredients to the milk once the machine has done its business...

Everything - except oats - requires some pre-soaking. When our milk is near running out, I toss some beans in water and leave them in the fridge until we need to make the milk. When it's time to make the milk, you throw the beans in the little wire basket, attach the basket to the machine (it clicks on), and switch it on. The machine heats up, blends up the beans, heats up on/off some more, blends some

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