Table of Contents
To my mother, who inspired my love for baking in the first place.
Forewords
A s a mother of two children with life-threatening food allergies, I have spent the last fifteen years trying to protect my sons and provide variety and nutritional balance in their diets. Those of you who have picked up this book can surely relate to the challenges we face as parents and providers for food-allergic families. More than ten years ago, A my friend, Anne Thompson, and I started a support group for others like ourselvesMothers of Children Having Allergies (MOCHA). We felt the need to connect with other families in the Chicago area to share what we were all learning as new initiates to the foreign world of food allergies.
It was at one of our MOCHA meetings that I met Kelly Rudnicki and recognized her enthusiasm and commitment to advancing the cause of food allergy research while providing practical day-to-day assistance to those in the trenches. Not only has she worked for many years to protect and provide for her own food-allergic son, but she has also had the inspiration and dedication to share with the rest of us many of her time-tested recipes and suggestions.
Is it possible to have too many options when feeding our families their very limited diets? I dont think so. I salivate as I read this cookbook full of goodies like Apple House Cinnamon Doughnuts, Chocolate Chip Bars, and Lemon Granitas. I especially appreciate that Kelly included specific brands of ingredients and very detailed lists of substitutions. The reader will find this information both helpful and inspiring.
While those of us with food-allergic children often try to focus our celebrations around themes other than food, the reality is that food is a vital part of fellowship, memories, and traditions. It is truly a blessing to be able to flip through this cookbook to find just the right recipe to incorporate into our special occasions and to know that not only is the recipe safe but also that the result will be delicious and memorable.
As we enjoy these recipes, the possibility of life-threatening danger still exists from even the smallest misstep. It is my passion to find a cure for this disease so that my sons, Kellys son, and others can live their lives to the fullest, free from this threat.
Putting action behind that passion, my husband, Dave, and I founded the Food Allergy Project (FAP) as a vehicle for increasing awareness and federal funding for scientific food allergy research. Recently, FAP merged with the Food Allergy Initiative (FAI), thereby creating the largest private source of funding for food allergy research in the country. This joint endeavor serves as a voice for millions of families to call on the federal government and private sources to collaborate in search of a cure.
Currently, international research is being carried out through the Bunning Food Allergy Institute at Childrens Memorial Hospital in Chicago. This study is looking for genetic indicators of food allergy in an effort to prevent the development of food allergies, as well as to find a cure for the disease. If you live in the Chicagoland area, we strongly encourage your participation in this study.
Kelly has demonstrated additional commitment to this vision by her decision to donate a portion of the proceeds from The Food Allergy Mamas Baking Book: Great Dairy, Egg and Nut-Free Treats for the Whole Family to help fund food allergy research. If that werent enough, Kelly is also in training to run a marathon in Chicago with the goal of raising even more funds for food allergy research!
The efforts, energy, and enthusiasm of Kelly Rudnicki, and all the others who have worked tirelessly for the benefit of the food-allergic community, have produced results so we now have easier-to-read food labels, restaurants that accommodate food allergy requests, and schools that work to provide a safer environment for their food-allergic students. There are still many goals to accomplish and milestones to reach. We have hope for the future and, with Kellys delicious recipes, comfort food for the food-allergic to nibble along the way!
DENISE BUNNING
COFOUNDER, FOOD ALLERGY PROJECT AND MOTHERS OF CHILDREN HAVING ALLERGIES
A s parents of three young children, we say kudos to Kelly Rudnicki. Kellys book, The Food Allergy Mamas Baking Book: Great Dairy, Egg and Nut-Free Treats for the Whole Family , has modified many of our favorite, most memorable treats so theyre safe for our kids.
A These days, countless children diagnosed with food allergies are unable to enjoy many of the foods that make us smile. As close friends of the Rudnicki family, weve seen their son Johns struggle with food allergies. When John was diagnosed, we witnessed Kelly grab her apron and spatula and turn her kitchen into a dairy, egg, and nut-free zone.
Not only are we Kellys friends, but we also share the same commitment in our own business. Back in 1995, we started Kim and Scotts Gourmet Pretzels, and today were proud to run a nut-free bakery that provides all-natural, nut-free soft pretzels for the frozen aisles of grocery stores, supermarket chains, coffee shops, movie theaters, and airports around the country.
Our business is inspired by moms like Kelly and kids like our nine-year-old niece, Jordyn, who also lives with severe nut, dairy, and egg allergies. We want to make sure that kids like Jordyn only have to worry about which pretzel flavor to choose (our favorites are Cheddar Jalapeo and Chocolate Crumb)and not if its going to make them sick.
At our pretzel twisting caf, we feel its critical to offer soy milk and a menu that includes wheat-free options so all children are included, no matter what their dietary restrictions may be. Were also working feverishly on a gluten-free pretzel line. After all, every child deserves to enjoy healthy, safe, and tasty food offerings.
Were sensitive to food allergies and conscious about what we put into our manufactured products, and now Kelly is bringing those same concepts to your kitchen. Thanks to The Food Allergy Mamas Baking Book , you can create delicious treats you never thought your child could enjoy.
Kelly has spent countless days in her kitchen baking, tweaking, modifying, and testing these recipes. Once you sit down with this cookbook, you wont know which recipe to make first. Each recipe sounds more delicious than the one before it (Texas Sheet Cake with the Texas Glaze makes us smile, and the Blueberry Buckle loaded with fresh fruit and topped with a crunchy streusel topping is scrumptious, too).
Grab a pen and a piece of paper, because youll make a beeline for the grocery store with her ideas for egg, milk, and tree-nut substitutions. She even offers up some great recommendations for birthday parties, and how to make sure your child and others have fun along the way. (By the way, her Classic Chocolate Birthday Cake is a must-try.)
From the breads and doughs to the cookies and cakes, the book enables you to embrace tradition, using family recipes with the necessary modifications for food allergies. Kelly even uses her moms Bundt pan from years ago. This book has mouthwatering tradition written all over it.
Kelly has made a difference in our lives, and she will do so for you and your loved ones who live with food allergies. Busy moms of food-allergic kids will love seeing their kids eyes light up as they put the plates on the table. As Kelly says, Shouldnt every kid have his cake, and eat it too?
