Tuesday, April 20, 2010

Cookbook Review: Allergy-Free Desserts: Gluten-free, Dairy-free, Egg-free,Soy-free and Nut-free Delights

Looking for desserts free of gluten and allergens? If so, I recommend you pick up a copy of the wonderful new cookbook Allergy-Free Desserts: Gluten-free, Dairy-free, Egg-free,Soy-free and Nut-free Delights by Elizabeth Gordon. True, these tasty recipes are completely free of gluten, dairy, nuts, soy, and eggs, but you'll hardly notice the difference! Inside of Allergy-free Desserts you will find recipes for cakes, cupcakes, pies, quick breads, cookies, and dessert bars.

The other day I made the Cola Cake recipe from the Allergy-Free Desserts cookbook, and it was amazing! Imagine a moist, sweet, chocolatey cake complete with a rich chocolate glaze... the taste is reminiscent of a Texas Sheet Cake. I will definitely make the Cola Cake recipe again, and I look forward to trying many of the other tempting recipes in the Allergy-Free Desserts cookbook as well (Super-Quick Cinnamon Coffee Cake is next on my list to try)!

• Recipes that taste just like the real thing—but without the gluten, dairy, nuts, soy, or eggs

• The perfect dessert cookbook for the millions of people who suffer from food allergies or Celiac Disease


"Elizabeth Gordon is the founder and owner of Betsy & Claude Baking Company, a mail-order gluten, dairy, egg, soy, and nut-free bakery. She trained in cake decorating under Toba Garrett at the Institute for Culinary Education."

For more information, visit Elizabeth's Web site: www.betsyandclaude.com


Click here to purchase your copy of Allergy-Free Desserts: Gluten-free, Dairy-free, Egg-free, Soy-free and Nut-free Delights cookbook by Elizabeth Gordon.

Disclosure of Material Connection: I was not compensated for this post; I received a complimentary copy of Allergy-Free Desserts: Gluten-free, Dairy-free, Egg-free,Soy-free and Nut-free Delights for review purposes courtesy of Wiley Publishing. The opinions I have expressed are solely my own; I was not required to post a positive review. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”


  1. I am excited about this book. I am soy free, gluten free(yes oats also)and lactose free this book is right up my alley. Thank you for sharing it with all of us.

  2. You're welcome... enjoy the cookbook!

    Cinde :)

  3. everytime I try to make a cake or cookies, my "batter" looks like dough instead of batter. What am I doing wrong?

  4. Hello "Ye who shall not be named",

    Thank you for your question!

    It has been my experience that gluten free flour requires more liquid than wheat flour.

    If you are following a gluten free recipe, than the liquid called for should be accurate, however, if you are trying to swap out gluten free flour for wheat flour in recipes that are not specifically designed to be gluten free, then try increasing the liquid called for in the recipe a little at a time until your batter is at the desired consistancy.

    I hope this helps!

    Cinde :)


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