Beat the Wheat!: Easy and Delicious Wheat-Free Recipes for Kids With Allergies (Allergy Aware Cookbooks)

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9781491480571: Beat the Wheat!: Easy and Delicious Wheat-Free Recipes for Kids With Allergies (Allergy Aware Cookbooks)

Can't eat wheat? Check out these reaction-free recipes! Muffins, chicken strips, french toast, pizza―foods you thought were off-limits forever, but now they're back on the menu. Discover delicious food you can make and eat with a wheat allergy.

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About the Author:

Katrina Jorgensen is a graduate from Le Cordon Bleu College of Culinary Arts. She enjoys creating and sharing recipes with her friends and family. She lives in Rochester, Minnesota, with her husband, Tony, and dog, Max.

From School Library Journal:

Gr 3–8—Learning to cook is not only an essential life skill but it is also a great way to foster a sense of agency among students, especially those with food sensitivities. The 13 recipes provided in each book demonstrate that accommodating allergies doesn't mean limiting options. Sidebars alert readers to potential allergen pitfalls (for instance, in Peanuts, "cocoa and chocolate are often manufactured with nuts") or suggest recipe variations that eliminate other categories of allergens for people with multiple food sensitivities. There is not a lot of cooking instruction, and there are occasional inconsistencies between picture and recipe (e.g., the corn dog bites in Egg are baked in a muffin tin, while the photo shows egg-shaped corn dog blobs), which, while puzzling, probably won't bar successful completion of the recipe. Most of these recipes make use of specialty ingredients such as arrowroot, flax seeds, sunflower butter, or coconut amino to replace eggs, peanuts, or soy. VERDICT Fairly simple recipes use substitutions to make well-known dishes allergen free. Consider to fill gaps in cookbook collections.

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