Celeste's Best Gluten-Free, Allergen-Free Recipes: Over 250 Recipes Free of Gluten, Wheat, Dairy, Casein, Soy, Corn, Nuts and Yeast
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Does Eating Foods Free of Gluten and other Allergens Mean Having To Settle for Eating Foods That Are Dense and Tasteless?
It’s currently estimated that 1 in 16 Americans (roughly 18 million Americans) have some form of gluten sensitivity. As many as 30 million have some sort of food intolerance and over 12 million have at least one food allergy. But does eating foods free of most common allergens mean having to settle for eating foods that are dense and tasteless? Not at all. With the new cookbook Celeste's Best Gluten-Free, Allergen-Free Recipes: Over 250 Recipes Free of Gluten, Wheat, Dairy, Casein, Soy, Corn, Nuts and Yeast, it is absolutely possible for people to live just as fully without allergens in their diet as they once did with them. When we found out her family had celiac disease and other food intolerances we weren’t about to settle for eating anything less than the foods we had previously enjoyed.
We’re a family who enjoys cooking and eating so being diagnosed with celiac disease and having other food intolerances and sensitivities really hit us hard in the beginning. But I have to also admit that I’m a person who likes a challenge. And finding a way to make allergen-free foods taste incredibly delicious became a challenge I set out to overcome.
Enjoy All Your Favorite Foods Again
I created a flour mix recipe, combining white rice flour and sweet rice flour with a small amount of white bean flour - (white bean flour is a mild bean flour) that replaces wheat flour cup for cup. Celeste’s Best Gluten Free Flour Mix allows those who have eliminated wheat, gluten, dairy, casein, soy, corn, nuts and yeast from their diet to once again be able to enjoy all their favorite foods.
Light, fluffy pancakes, crispy waffles, soft tortillas, chewy chocolate chip cookies, moist and airy cakes and cupcakes, delicious fudge brownies, tender, flaky pie crusts and anything else they may desire. And I also developed all of the recipes in the cookbook so they can be prepared completely free of xanthan or guar gum, replacing it with a natural binder - konjac powder (ground vegetable fiber from the konjac root).
Gluten-Free, Yeast-Free Bread that Tastes Just Like "Real" Bread
I was determined to make gluten-free bread without yeast. (A recent study found that three-quarters of those tested for gluten sensitivity were also sensitive to yeast.) After three years and over two thousand test loaves baked (as unbelievable as that sounds) I was finally able to develop bread recipes that are free of gluten, dairy, gums, soy, corn or yeast. That’s right - incredibly delicious bread without yeast.
Gluten-Free, Yeast-Free, Multi-Grain Bread
The bread recipes included in the cookbook will allow readers to once again enjoy bread that is light and airy. Bread that requires no kneading and bakes in the oven in 45 minutes. Bread that can be eaten toasted or untoasted (a common complaint of most gluten free bread). Bread that the many testers commented actually tastes and feels just like "real" bread.
Easy to Follow Recipes Even If You've Never Cooked Before
I know that many who start following a diet free of most common allergens may have never cooked before so I made the recipes straightforward and very easy to follow. I’ve also included notes and tips to help make the reader’s allergen-free cooking experience be the best it can be. And other than the flours almost all ingredients in the recipes can be purchased in your local grocery store. No funky, processed substitutions you’ll have to buy, just real food, made from real ingredients so you can live a healthier allergen free life.
The 404 page allergen free cookbook is divided into 19 main chapters including: Ingredients and Substitutions; Appetizers and Dips; Salads and Salad Dressings; Soups; Vegetables; Bean, Grains and Pasta; Beef; Poultry; Fish and Shellfish; Bread and Pizza; Pancakes and Waffles; Baking Mix Recipes; Quick Breads and Muffins; Brownies, Bars, Cookies and Crackers; Cakes; Pies and Pastries; Fruit Desserts, Frozen Desserts and Beverages; Puddings and Custards; and Sauces, Condiments and Seasonings.
Living a Gluten-Free, Allergen-Free Life to the Fullest!
I developed the recipes and created the cookbook for my daughter and my nephews and everyone else who avoids gluten and other allergens in their diet so that life can be full of more possibilities and smiles, and less about things in life you can’t have.
By Celeste Clevenger
Luminary Publications | August 2012 | $17.99 | ISBN: 978-0982620717 | 404 pages
(The cookbook has been revised with a new title, Celeste's Best Gluten-Free, Allergen-Free Recipes: Over 250 Recipes Free of Gluten, Wheat, Dairy, Casein, Soy, Corn, Nuts and Yeast. The change in title will make it easier for those searching on Amazon and other online retailers to find my book. It’s the same book as the original although the Get Shopping List on page 13 was updated slightly and the Lemon Sugar Cookies baking instructions were modified. If you have the first edition you can download either of these pages by clicking on the "Recipes" tab on the menu bar.)