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  • Format: ePub

A diagnosis of multiple allergies or intolerances can be the beginning of a scary journey. But once you discover the possible food alternatives, it becomes a gastronomic adventure. This Quintessential Allergy Free Cookbook is comprised of information gained during fourteen years of allergy free cooking, development and experimentation in a home and commercial environment. It is designed to help you find your way through the tricky maze that is allergy free cooking with multiple food allergies and intolerances.
This book is a how-to guide on food alternatives, where to buy them, and how to
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Produktbeschreibung
A diagnosis of multiple allergies or intolerances can be the beginning of a scary journey. But once you discover the possible food alternatives, it becomes a gastronomic adventure. This Quintessential Allergy Free Cookbook is comprised of information gained during fourteen years of allergy free cooking, development and experimentation in a home and commercial environment. It is designed to help you find your way through the tricky maze that is allergy free cooking with multiple food allergies and intolerances.

This book is a how-to guide on food alternatives, where to buy them, and how to use these unfamiliar ingredients in every day allergy free recipes. It is a collection of cooking tips, recipes, and insightful information which includes a range of allergy free tasks like making dairy free milks, making your own gluten free flour, dealing with new or unfamiliar ingredients, and adapting favourite recipes to allergy free. You will also learn basic cookery and how to troubleshoot gluten and egg free baking, how to create raw cakes and bean cakes and so much more. It will demystify your allergy free journey and give you independence by empowering you with the skills, information, and resources needed to prepare delicious allergy free treats, with ease, in your own kitchen.

Beautiful, full colour, close-up photographs accompany more than fifty-five nutritious and delicious cake recipes in a clear concise layout with allergen dots to guide you along with additional cooking tips. Printed in large font helps you to read it with ease, even in a dimly lit spaces. The recipes are free from up to eleven main allergens: wheat, gluten, dairy, cane-sugar, egg, lactose, fructose, soy, yeast, peanuts, tree nuts, and corn. Lastly, a section on Icings, Topping and Decorating with allergy-free ingredients is included, enabling you to create endless delicacies. Enjoy!


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Autorenporträt
Pennie Suthar was raised on a self-sufficient farm in a remote area of Herbert River valley, Queensland, Australia. Her amazing mother's influence drew her to food and nutrition at an early age.

Motivated by her love affair with all things food and with no business experience, Pennie established an organic café in Cairns, Far North Queensland. By customer demand, this dream quickly morphed into an exclusively allergy free café. And so began her journey into a whole new food revolution.

At the beginning of this century allergy free foods were rarely commercially available. With very little knowledge of food allergies, Pennie travelled via Asia to India in search of allergy free ingredients. She spent endless hours researching literature on nutrition, food allergies, and compromised immune systems. She experimented with unfamiliar ingredients and developed hundreds of alternative recipes for her customers.

In return, her efforts were highly appreciated by customers worldwide. In a short period of time, her café became the allergy-free destination in North Queensland, Australia. It was selected as Best Café in Town by Lonely Planet guide and featured in Gourmet Traveller and Delicious magazine amongst others. Pennie also appeared on nationwide radio shows on several occasions, providing helpful information on allergy-free cooking.

Pennie, together with her husband, have now established an allergy free take-and-bake packaged food business and continues to serve those with special dietary needs. On her long journey as an allergy-free professional, she met people from diverse backgrounds and cultures with numerous food allergies. And after entertaining their constant demands and operating a successful, unique allergy-free venture in the hospitality industry for many years. Pennie has compiled this book in dedication to all those with grumbly tummies who taught her, inspired her, challenged her, supported her, and encouraged her upon this never-ending search.