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Bakin' Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family, by Rosemarie Emro
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Finally, delicious recipes for cookies, cakes, and other baked goods that use no eggs!Millions of people-- including 5 percent of all American children-- have a food allergy, and eggs are one of the most common culprits. In this easy-to-use collection of recipes, Rosemarie Emro presents more than one hundred crowd-pleasing desserts and other treats that contain no eggs, in addition to many vegan recipes. These are delicious cakes, cookies, breads, muffins, brownies, bars, pies, and cobblers with all the flavor, texture, and delights egg-allergic families have been longing for. Everyone who wants to avoid eggs can now rediscover the joys of baking.
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Product details
Paperback: 228 pages
Publisher: St. Martin's Griffin; 1st edition (June 22, 1999)
Language: English
ISBN-10: 9780312206352
ISBN-13: 978-0312206352
ASIN: 0312206356
Product Dimensions:
7.5 x 0.6 x 9.2 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
106 customer reviews
Amazon Best Sellers Rank:
#295,712 in Books (See Top 100 in Books)
Just can't say enough good things about this book! We discovered that my daughter has severe Egg, Peanut, & Tree Nut Food Allergies, when she was only 3 years old. She is now 14, and this book is literally falling apart from much loved usage! I ordered another for our house, and a couple of extras to put away for her to take with her when she is older. We have used this for many cookie, cake, and other recipes, for school functions, and at home celebrations. It has helped me not feel helpless in getting around the allergies, and most importantly It has helped make her feel like everyone else, which is priceless!
All of the recipes are eggless, just as it promises. BUT, I am also allergic to milk. The author states in her introdution that her daughter was also allergic to milk, so I assumed most of the recipes would easily go milk-free as well. This is not the case in the cake section. Unlike most cake recipes, the author chose to use sour cream or yogurt in place of milk in most of the recipes. I will probably eventually figure out how much milk substitute I can use in place of these things, but it's not as easy as replacing plain old milk. But this cookbook is well worth buying for the cookie recipes alone. It's always easy to find vegan cake recipes, but cookies are another story! (I often use vegan dessert recipes even though I am not vegan. Helpful hint to new moms of allergic kids.) This cookbook is egg-free ONLY. If you or the person you're cooking for has other allergies, please know that this cookbook will probably have several recipes for you (unless you are allergic to gluten), but the majority contain dairy and several call for nuts (I believe the recipes are peanut-free though, and nuts are uaullt optional in most recipes). It is mainly the dairy that is hard to get around because of calling for sour cream or yogurt instead of plain milk. I also wish it had an egg-free pudding or custard recipe. That would be really great! I miss my gram's peanut butter custard pie.
Our family life completely changed when one of our children was diagnosed with egg and peanut allergies last year. We have found that taking peanuts and tree nuts out of our home life hasn't been that tough - but eggs are everywhere! I tried recipes from the Food Allergy Cookbook and they were very strange - lots of hard stuff with no color. The great thing about this cookbook is that each recipe works! Rosemarie doesn't lie - she has put together recipes for almost any baked good you can think of. What she doesn't tell you is that these recipes are much easier than traditional baking - and come together really really fast, which means that you can bake even when you don't have much time. With most you simply throw everything in a bowl and mix. Like the other reviewers, my friends are all asking for the recipes too. Here are some of our favorites: "my favorite apple cake", the brownies. good morning muffins, bizmark yogurt cake, the other yellow cake, poppy seed cookies, pear muffins and zucchini bread. Hint if you can't have nuts - try substituting 1/4 to 1/2 cup of wheat germ for some of the flour in the recipe. It gives a nice nutty flavor. Happy baking!
It's taken me years to find this book, so I hope others find it sooner. Every recipe has worked and is genuinely as good, or better than, regular recipes with eggs. Egg-free cheesecake and egg-free pound cake are things I thought my allergic son would never have. Now he can have these sorts of things, and the recipes are good enough to serve to anyone - no one would ever know these were "allergy-safe" foods. A wonderful resource that has really helped me provide complete special occasions for everyone, without baking two different things. Thank you for writing this!
The first time I had my hands in this book was 6-7 years back at my local library because my kids have a lot of dietary restrictions and finding eggless recipes was a big challenge. The recipes are awesome and flavorful and have made them umpteen times over the course these years!
If you're avoiding egg and nothing else, this is a superb cookbook. The recipes are delish and not too complicated. I love the brief description/enticement above each recipe which really gives you context and a taste for the dish. If you're avoiding things other than egg, such as dairy or nuts (which many people avoiding eggs are), you'll have to skip some of the recipes and make substitutions on others. The layout is simple, clean and easy to follow. Great cookbook to have in your library!
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