Laurie Sadowski - The allergy-free cook bakes cakes and cookies : gluten-free, dairy free, egg-free, soy-free

Library of Congress Cataloging-in-Publication Data

Sadowski, Laurie.

The allergy-free cook bakes cakes and cookies / Laurie Sadowski.

pages cm

Includes bibliographical references.

ISBN 978-1-57067-291-0 (pbk.) ISBN 978-1-57067-908-7 (e-books)

1. Gluten-free diet. 2. Gluten-free dietRecipes. 3. Cake. 4. Cookie. I. Title.

RM237.86.S232 2013

641.5'63dc23

2012038543

Pictured on the front cover: Chocolate ChunkOrange Bundt Cake, 30

Pictured on the back cover: Cream-Filled Maple Leaf Cookies, 104; Wild Blueberry Brunch Cake, 36

Disclaimer: The information in this book is not intended as medical advice, treatment, or therapy for any condition, and the information and recipes contained herein are not substitutes for treatment by a qualified health-care professional. If you have any questions about your health, please consult a physician.

Calculations for the nutritional analyses in this book are based on the average number of servings listed with the recipes and the average amount of an ingredient if a range is called for. Calculations are rounded up to the nearest gram. If two options for an ingredient are listed, the first one is used. Not included are optional ingredients and serving suggestions.

Cover photos: Andrew William Schmidt
Food styling: Liz Murray, Barbara Jefferson
Cover and interior design: John Wincek

2013 Laurie Sadowski

All rights reserved. No portion of this book may be reproduced by any means whatsoever, except for brief quotations in reviews, without written permission from the publisher.

Book Publishing Company
P.O. Box 99
Summertown, TN 38483
888-260-8458
bookpubco.com

ISBN: 978-1-57067-291-0

Printed in Canada

19 18 17 16 15 14 13 9 8 7 6 5 4 3 2 1

Book Publishing Company is a member of Green Press Initiative. We chose to print this title on paper with 100% postconsumer recycled content, processed without chlorine, which saves the following natural resources:

41 trees

1,273 pounds of solid waste
19,021 gallons of water
3,507 pounds of greenhouse gases
18 million BTU of energy

For more information on Green Press Initiative, visit greenpressinitiative.org.

Environmental impact estimates were made using the Environmental Defense Fund Paper Calculator. For more information, visit papercalculator.org.

Printed on recycled paper

In the last year, you may have noticed an influx of gluten-free, vegan, and allergy-friendly items in local supermarkets, bakeries, and restaurants. When you mention your dietary restrictions, staff and servers no longer look confused. Its about time.

Its also time for this follow-up (and perfect complement) to my previous book, The Allergy-Free Cook Bakes Bread, which covered the essentials for baking gluten-free breads. This book provides you with the first flood of treats: cakes, cupcakes, cookies, and bars.

Like its predecessor, this volume is designed with gluten-free folks and food-allergy sufferers in mind, providing guidance and recipes for those who are hungry to learn how to feed their bellies safely, compassionately, nutritiously, and deliciously. For people with celiac disease, its a primer on eating gluten-free. For families living with autism or ADHD, its a source of casein-free recipes. For those with food allergies and sensitivities, it supplies recipes that are free of common allergens, including dairy products, eggs, gluten, nightshades, soy, sulfites, and wheat. Many recipes are also free of legumes, nuts, peanuts, seeds, and yeast.

Because Im passionate about health and nutrition, I developed these recipes using safe, wholesome, and natural ingredients. Because I love food, I also made these treats downright indulgent. Now you can bake your cake... and eat it too.

From one cake and cookie lover to another,

With each book, the list continues to grow. Im so thankful for the kind folks at Book Publishing Company, especially Cynthia Holzapfel and Jo Stepaniak. Im grateful to my parents for their love and support and amazing ability to eat loads of treats and never put up a fuss. Thanks to Chrissy, Mat, and X for conveniently living down the road and letting me constantly drop off goodies. Gretchen, thank you for being the most amazing foodie friend. Miranda, Amy, Diane, Tracy, Caitlin, Shiona, Kristin, Brenda, Jordanna, Michelle, Stasia, Katie, Beth, Veronica, Tina, Pam, Joy, and Laura, thank you for your feedback and help. Special gratitude goes out to the inventors of the freezer and freezer-safe containers.

To everyone I know or have ever come across in life (even if just for a few minutes), thanks for listening to me constantly talk about food. Oh, and my dearest KitchenAid mixer: Ive loved you since the day I met you.

My adventures in gluten-free baking began in 2005, when I was first diagnosed with celiac disease. Like many folks with celiac disease, gluten intolerance, or food allergies, I traveled a rough road before my diagnosis. I figured bloating, diarrhea, and stomachaches were just a part of life.

Ive heard that celiac disease can be triggered by trauma, surgery, or illness, and I wonder if this was the case for me. My health declined after I had a terrible bout of mononucleosis during high school. After missing almost two months of school, being hospitalized, and taking potent painkillers and steroids, I was declared back to normal. Except I wouldnt say I felt normal; in fact, I never felt quite the same again.

For several years I endured numerous health challenges and endless medical tests; ultimately I was diagnosed with celiac disease. Almost immediately after I adopted a very strict gluten-free diet, my health dramatically improved. I soon discovered that casein and milk protein also contributed to my health problems, so I removed dairy products from my diet. I knew I was on the right track because every time I reintroduced these items, my gut protested and I got hives, a tight chest, and unbearable brain fog. Eventually, I eliminated meat, fish, and eggs too, and embraced a whole-foods vegan diet. At last, I began to feel good; no, I began to feel great!

Ive always been passionate about breads and desserts, so once I started following a completely vegan diet, I knew I wanted to create gluten- and allergy-free vegan recipes for baked goods and desserts of all kinds. This concept evolved into a plan to develop a comprehensive series of cookbooks. The Allergy-Free Cook Bakes Bread was the first volume, packed with recipes for fluffy breads with crispy crusts, chewy flatbreads, yeasty breakfast rolls, and must-have quick breads. The Allergy-Free Cook Bakes Cakes and Cookies delivers a round of treats for birthday parties, holiday entertaining, weekend brunches, and every other occasion that demands a delicious dessert.