The Baking Evolution: Basic Recipes for Allergen-free Living

By Kimberly Lay and Jalisia Lay

Gluten free, corn free, soy free, potato free, yeast free, tapioca free, egg free, dairy free, sugar free, oat free; Basic Bread, Breakfast & Dessert recipes for daily living. What makes my bread recipes different? The inspiration for these recipes comes from my daily life. After my children were diagnosed with several food allergies, I searched endlessly to find recipes they could eat. After looking through thousands of recipes; I could not find a single bread recipe they could eat. Not only are my children on the gluten/casein/corn/soy free and low oxalate diet; they also are allergic to the substitutes used in GF/CF recipes. No potatoes. No tapioca. No sugar. No commercially processed yeast. I was determined that my children would eat bread and enjoy birthday cake. They would have muffins, cookies, crackers, and pies. Realizing that I would have to create my own baking recipes, I took a scientific approach. I have broken down all of the ingredients in "regular" bread recipes to the basic chemical reactions that take place and substituted ingredients that together cause a similar reaction. I have studied and combined various techniques from contemporary, traditional and indigenous cultures to come up with the perfect bread recipes.

• Format: Paperback
• Language: English
• ISBN: 1481867296
• ISBN13: 9781481867290
• Release Date: December 2012
• Publisher: Createspace Independent Pub
• Length: 98 Pages
• Weight: 0.32 lbs.
• Dimensions: 9.0" x 0.2" x 6.0"