Celeste's Best Gluten-Free, Allergen-Free Recipes: Over 250 Recipes Free of Gluten, Wheat, Dairy, Casein, Soy, Corn, Nuts and Yeast
It's currently estimated that 1 in 16 Americans (roughly 18 million Americans) have some form of gluten sensitivity.  As many as 30 million people may have a food intolerance, and over 12 million people have at least one food allergy.  But does eating foods free of gluten and most common allergens mean having to settle for eating foods that are dense and tasteless?  Not at all. WithCeleste'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 our 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 gluten-free and allergen-free foods taste incredibly delicious became a challenge I set out to overcome.I created a flour mix recipe, combining white rice flour and sweet rice flour along 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 Mixallows 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 you 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 -konjacpowder (ground vegetable fiber from the konjac root).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.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 many of the cookbook testers commented actually tastes and feels just like "real" bread.I know that many who start following a diet free of gluten and 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 gluten and allergen-free cooking experiencebethe best it can be. (Click on the "Look Inside" feature to see the recipes.) And other than the flours almost all ingredients in the recipes can be purchasedinyour 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 gluten-free, 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.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.