ALLERGY FRIENDLY BREAD COOKBOOK
Bread or Dead is an allergy and food intolerance friendly eBook with recipes for everyone to enjoy.
Bread or Dead: 20+ Killer Paleo and Vegan Recipes. Free From Gluten, Dairy and Eggs. Nightshade- and Nut-Free options.
Includes a World-First recipe for Egg-Free Paleo Sandwich Bread!
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Have you been told that gluten is no good for your gut?
Discovered that dairy destroys your pristine skin?
Or, you may have changed your diet for ethical reasons or general health improvement.
If you've been advised - or decided on your own - to avoid certain foods, it doesn't mean your diet has to be boring. Anything but! We live in an era where alternatives are freely available and access to ingredients to make beautiful food at home is better than ever. Unfortunately, many pre-made gluten-free and vegan foods available at supermarkets often have undesirable ingredients such as gums and soy lecithin that can cause digestive and skin problems and are nutritionally void.
Baked goods, and bread in particular, are the foods people find the hardest to give up when told they can't eat gluten as part of a new diet. I always picture people responding to the news with "I'd rather die than live without bread", such is the love that people have for the good stuff. So, that's how the book name Bread or Dead came about - I wanted to have a bit of fun with our collective cultural obsession with bread and anything baked.
I wrote this book so that people could see how delicious and easy it can be to replace gluten- and dairy-containing foods and not just survive, but thrive, on a restricted diet. It's really important to me that the recipes are easy to make, delicious, affordable and use easy to find ingredients.
allergy friendly bread cookbook is perfect for many people
This book has been designed to cater for those situations when you want to make yourself some delicious food or prepare some food to entertain with, but food restrictions are making you feel overwhelmed and unsure where to start. Unless otherwise noted in the individual recipe introductions, all recipes naturally fit the following categories or have great alternative options or substitutions:
- Free of the top 8 allergens (so, very allergy friendly)
- Gluten-Free
- Paleo (Grain-Free, Legume -Free)
- Vegan
- Dairy-Free
- Egg-Free
- Nut-Free
- Nightshade-Free
- Gum-Free
Buy the Bundle - Together at Last!
If you like the look of both my eBooks or perhaps you can't decide which one to get, why not both? I'm offering a discount on bundle purchases - you save 30% when you purchase the books together!
FAQs for this allergy friendly bread cookbook
FAQs
What recipes are included in the book? Who is the book for? How will the recipes benefit me? What equipment is required to make these recipes? Are there any special ingredients that are required for the recipes? Are the recipes low carb/keto? What system are measurements in? Can I substitute/replace ingredients in a recipe? What format is the book in? Can I print the book? What else should I know? What are my payment options? What do I need to know about downloading?
What recipes are included in the book?
- Original Paleo Sandwich Bread
- Vegan Sandwich Bread
- Bread Variations - Seed Loaf, Everything Bagel Loaf, Higher Protein Loaf, Spiced Fruit Loaf
- Burger Buns
- Bread Chips/Croutons
- Thin and Crispy Pizza Bases
- Purple Sweet Potato Flatbread
- Purple Baked Tortilla Chips
- Spiced Savoury Flatbread
- Taco Shells
- Mini Tostadas
- Spiced Beetroot Hummus
- Lazy Baba Ganoush
- Deluxe Guacamole
- Chipotle and Tamarind Dip
- Macadamia Basil Pesto
- Smoky Cheesy Cashew Queso
- Quick Pickled Red Onions
- Creamy Dairy-Free Tzatziki
- Roasted Macadamia Sea Salt Brownies
- 2 Ingredient Hazelnut Cookies
- All recipes are quick and very easy to make- there is no fussing around here!
- Ingredients are easy to find either locally to you or online
- Delicious, beautiful flavour in every recipe
- Most recipes freeze well - perfect for meal prep and batch cooking
- Versatile - the flatbread dough can be used to make tortilla chips, taco shells, tostadas. It can also be refrigerated or frozen if you prefer to use a small amount at a time
- Most recipes can be made in advance or partly in advance
- The recipes fit many different dietary styles making entertaining a breeze
- All recipes are free of major allergens
- A digital kitchen scale is essential to ensure best results. Baking is a science, so accuracy is important. Digital kitchen scales actually make measuring out ingredients much easier and they also make it easy to scale recipes up or down.
- a tortilla press/chapati press OR a clear pie dish and a rolling pin is recommended for the flatbread rather than just using a rolling pin to shape. Choosing one of these options makes shaping the flatbread a breeze.
- a specific size bread loaf pan is recommended for the sandwich bread recipe for best results. Either a small Pullman pan 23x10x10cm (9x4x4in) or a pan that is close to 23x13x8cm (9x5x3in). Here is an Australian option for the pan from Williams Sonoma. These pans are high quality and will last decades. The pan used for the book is the Pullman pan as mentioned - it results in the beautiful tall loaf seen in the pictures.
- a candy thermometer or digital quick-read thermometer for the tostadas (if making the version that uses flatbread dough).
- a burger bun pan or metal rings for the burger buns. Recommended size: 11cm/4½ in diameter.
Here are two options:
Ateco 4½in stainless steel cutter USA Pan Mini Round Cake pan
- a thin-edged egg lifter/turner is highly recommended for the flatbread as it gets under the dough easily. The one I recommend is called "Pyrex flexible turner".
Are there any special ingredients that are required for the recipes?
Most recipes have been developed to contain minimal ingredients, and every single ingredient plays an important role. Creating the recipes to cater to many different people was a challenge, and so most recipes will require an element of pre-planning to pick up one or two specialty ingredients that make the recipes work well.
See below for a summary:
Beyond the standard ingredients found in most kitchens or supermarkets, these ingredients also feature in the recipes. Please refer to each recipe for detailed ingredient lists.
- Potato starch (not potato flour) - I recommend Bob's Red Mill brand. This is used in the Sandwich Bread and its variations, the Spiced Fruit Loaf and the Burger Buns
- Tapioca starch - any brand works well. This is used in the Sandwich Bread and its variations, the Spiced Fruit Loaf and the Burger Buns. It is also used in the flatbreads, pizza bases, tostadas, tortilla chips and taco shells.
- Fine Coconut flour - most coconut flour is a fine texture, however some are coarse which is not suitable. In Australia, I recommend the brand from Woolworths health food aisle (Pacific Organics) and internationally, Coconut Secret. Otherwise, check the brand you want to use is a fine texture.
- Collagen hydrolysate powder - used in the original Paleo sandwich loaf. Do not use gelatin in its place as it behaves completely differently
- Bob's Red Mill double-acting gluten free baking powder is the recommended product for the Sandwich Bread and its variations, the Spiced Fruit Loaf and the Burger Buns. This product makes a big difference to the end result. This is available internationally via iHerb.com, other online grocery stores, in addition to local health food stores. It contains a small amount of corn starch, so for those allergic to corn, another baking powder may be used, but the bread will rise a little less.
- Psyllium husk powder (not whole husks) for the all of the bread and bun recipes
- Golden flaxseed/linseed meal powder for the pizza base
- Instant yeast is used in the Sandwich bread recipe and its variations, the Spiced Fruit Loaf and the Burger Buns.
- Cacao powder and high quality dark chocolate are used in the brownie recipe
- Liquid smoke for the Lazy Baba Ganoush and Smoky Cheesy Cashew Queso
- Pomegranate arils/seeds for the Deluxe Guacamole
- Chipotle chiles in adobo sauce and tamarind paste for the Chipotle and Tamarind dip
- Nutritional yeast flakes for the Smoky Cheesy Cashew Queso and Macadamia Basil Pesto
- Date paste as a vegan option for the Hazelnut Cookies