snickerdoodles

The Complete Allergy-Free Comfort Foods Cookbook {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

We first met Elizabeth Gordon in the early stages of her first book, Allergy-Free Desserts and were immediately impressed with the quality of her recipes that taste amazing and are free from gluten, dairy, soy, nuts and eggs. Her second book, The Complete Allergy-Free Comfort Foods Cookbook launches today and we couldn’t be more pleased for her. Gordon has a background in culinary arts and lives with several food allergies, including wheat and eggs. Tired of the age-old question, “Well then, what DO you eat?”  She embarked upon a mission to create delicious desserts and classic comfort foods that are easy-to-make and can be enjoyed by all.

The Complete Allergy-Free Comfort Foods Cookbook is simply brimming with your childhood favorites including Pigs in a Blanket, Sloppy Joe, Chicken Potpie, Tamale Pie, Crusty White Bread, Onion Rings, Vanilla Pudding and Cherry Pie, to name a few. Each recipe is accompanied by beautiful photography (a huge bonus, in my book) and a personal story about the recipe. I love that this book starts right off with a glossary of allergy-free ingredients. Not just what they are, but why you would need them.

Don’t believe us about how awesome these recipes are? Try one for yourself- here is the recipe for classic Snickerdoodles.

Elizabeth says, My grandmother on my dad’s side rarely baked, but when she did, she made snickerdoodles. I love them. I know that many people prefer chocolate to cinnamon, but I’ll take something sweet and cinnamony over something chocolaty any day of the week. These cookies are just right in their texture and level of cinnamon sweetness. These are sure to be an after-school or lunchbox favorite.

Snickerdoodles

Makes 30 Cookies

  • 1⁄3 cup granulated Sugar
  • 3⁄4 tsp Cinnamon
  • 2-1⁄4 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Xanthan Gum
  • 1 tsp Salt
  • 1 cup organic Palm Fruit Oil Shortening
  • 3⁄4 cup Brown Sugar
  • 3⁄4 cup granulated Sugar
  • 2 Tbsp ground Flaxseed Meal
  • 2 Tbsp Water
  • 1 tsp Vanilla Extract

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper; set aside.

2. In a small bowl mix together the 1/3 cup sugar and cinnamon; set aside.

3. In a large bowl, whisk together the all-purpose baking flour, baking soda, baking power, xanthan gum, and salt.

4. In the bowl of a stand mixer, cream together the organic palm fruit oil shortening and the sugars until light and fluffy.

5. While the shortening and sugars are creaming, mix together the flaxseed meal and the water in a small bowl. Stop the mixer and scrape down the bowl. Add the flaxseed meal mixture and vanilla extract. Beat the batter again. Scrape down the sides again and then slowly stir in the dry ingredients.

6. Using a 1-1/2 – inch ice-cream scoop, scoop the dough and then roll it between your hands to form a ball. Roll each dough ball in the sugar and cinnamon mixture until thoroughly coated.

7. Place the coated balls 2 inches apart on the prepared baking sheets. Bake the cookies in the preheated oven for 12 minutes.

8. Remove the trays from the oven and let the cookies cool for 10 minutes on the baking sheets and then remove them to cooling racks to cool completely.

9. These cookies may be stored in airtight containers, at room temperature, for up to 3 days, or they may be frozen in airtight containers for up to 3 months.

Giveaway:

We’re giving away two copies of this fabulous book, but that’s not all. In addition to the book, we’re throwing in a package of our Gluten Free All Purpose Flour and Gluten Free Flaxseed Meal to help you get started on these tasty recipes. Follow the directions below to get yourself entered. We’ll select winners from all who enter by 11:59 pm  on 01/31/12.


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About The Author
Cassidy Stockton Google: Cassidy Stockton
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98 Responses to “The Complete Allergy-Free Comfort Foods Cookbook {Giveaway}”

  1. My family is working around several allergies which can make cooking fun sometimes. We are allergic to lactose/gluten/ and soy. I have always loved to cook from scratch and have found that to be a blessing when cooking around allergies.

  2. Connie Bolick Lee

    A good friend of ours that eats lunch with us sometimes when he is helping my husband with his work, follows a gluten free diet. I have to remember to fix foods that he can eat.

  3. My daughter is allergic to most fruits and nuts. I hate that she is missing out on so much nutrition!

  4. Let’s see, recent dinner included vegan, vegetarian, lactose intolerant, soy intolerant, gluten intolerant and my hubby who thinks meat – good, potatoes – good, vegetables – bad!

  5. This book sounds wonderful! We have 3 people in our household of 5 who have food allergies!! My son is allergic to peas, peanuts, soy, grapefruit, coconut (so we have to avoid tree nuts), and corn (very difficult). My middle daughter is allergic to milk (beef to a degree) and eggs. I am allergic to cow’s milk, goat’s milk, beef & veal, shellfish, gluten, oats. YUP! Cooking is fun. I’d SO love this book. I appreciate the time someone took to write down the recipes. I’ve been experimenting on my own, but get tired some times and would really love to try something new!

  6. We recently discovered that my husband and our almost-two year old daughter are gluten intolerant. I’d love to have this book to help feed them!

  7. I wonder if this book considers corn in its recipes. Since I’m allergic to gluten, corn, oats and nuts, cooking life is somewhat challenging. Corn is a constant go to grain for gluten free folks but there is a growing number of corn-allergies out there.

    Great contest!

    • Hi Maryanne,

      There are only a few recipes calling for corn in this book. Many could easily be adapted to use a different grain- for example one recipe calls for corn grits. You could easily substitute millet grits and have a great dish!

  8. I was told to go gluten-free a month ago today. It’s been hard – I love my crusty breads and my Widmer! Dear Fiance is suffering through my hockey puck creations – this book would be wonderful!

  9. We have dealt with both gluten and nut allergies in our family…it would be great to have The Complete Allergy-Free Comfort Foods Cookbook for some new ideas! thank you!

  10. My food-lovin’, Celiac-havin’ 6-year-old niece would totally love this.

    …And by “this,” I mean, “If I cooked her every single recipe – especially the cookies – from this.”

  11. This is a great way to introduce my daughter with multiple allergies to the comfort foods that were so familiar to me growing up. Thank goodness for the abundance of special diet foods on the market today, and the books that help us learn to use them!

  12. Gluten, soy, egg, dairy, and nut intolerant for 2 years. Soy, egg, dairy, and nut are fairly easy to avoid in my diet but gluten is difficult. Good gluten-free versions of glutenous foods are a delight! Thank you.

  13. Within my family we have gluten and corn intolerances, one case of celiac disease, and another who cannot eat gluten, corn, legumes (including soy), and must limit sugar as treatment for another illness–we are a complicated bunch!

    It is really wonderful to have so many good allergy-friendly foods and recipes coming out on the market lately. Life becomes much easier!

  14. I just started trying to cook gluten free baked goods over the holidays (2011). I have been gluten free for about 3 1/2 years, but was always nervous to bake gluten free myself and was relying on pre-made products. Bob’s gluten free flour mixes definitely made it easier – thanks for giving me cake over Christmas and my first birthday cake that I could safely consume in four years :)

  15. I have some weird allergies to things. I can eat some fish, but not all fish. I can’t have artificial sweeteners at all. I’m allergic to apples if they are cooked or processed. Plus I have friends who can’t have wheat at all. It’s nice that someone made a recipe book that makes delicious recipes for the rest of us.

  16. I have been gluten free for over 14 years. It seems impossible at first but gets easier with time (especially in the last 5 years). I don’t think I could have done it without the support of my family though.

  17. I’ve been gluten-free for almost a year now and I’m glad to say it’s actually not hard at all thanks to the tons of great cookbooks, blogs, and gluten-free products out there. And thank goodness for Bob’s Red Mill gluten-free oats!

  18. I was diagnosed with celiac disease last summer. Bob’s Red mill has been such a life saver for me from their flours to their mixes. Thank you for making living g-f so much easier.

  19. Hi! I don’t have an allergy to dairy, but am very sensitive to it. But for some reason, yogurt is OK. :)

  20. I love Bob’s Red Mill gluten-free products. I have used many of them and my baking recipes come out fabulous! Thank you Bob! I am so grateful for your many excellent high quality safe products for all my recipes, both sweet and savory. I love baking with your products knowing that I can count on a successful and delicious result every time!

  21. I’ve been suffering with a gluten allergy for probably over 4 years now with an official diagnosis of Celiac disease Jan. 2009. While initially feeling overwhelmed with this diagnosis, I learned to embrace my new “diet,” with a lot of support from my husband and other family and friends. I’ve now become an advocate of healthy eating and feel it is my duty to help others embrace their “princess” disease and live the best gluten free life they can. We’ve started a blog, gfree-gal.blogspot.com to help others along the way! I believe it is a choice whether being gluten free drags you down or builds you up. It’s our health people! Let’s build each other up!!

  22. I always loved trying new types of foods/recipes. I read cookbooks like most people read novels. When Celiac Disease was diagnosed in my family, it was another reason to add to my cookbook collection!!! Even though only one in the family was diagnosed with the disease, we are all now going on the same diet, for many reasons, which came from reading the books. Would love to have this one, too.

  23. I have used Bob’s Red Mill pancake mix and love it! The all purpose flour has worked well also. It is so nice to have a large variety of options with Bob’s Red Mill.

  24. I would like to enter this contest in behalf of my daughter-in-law and granddaughter. They are both gluten intolerant and regularly purchase Bob’s Red Mill products. This would be a nice gift for them as they both enjoy cooking.

  25. I’m a Bob’s convert too, and so happy we now have a full assortment (from chia seeds to 10-grain cereal to dried coconut and whole grain pancake mix) here in the SF Bay Area.

    A recommendation for anyone trying to reduce cholesterol or lose weight without sacrificing flavor: Mark Bittman’s Food Matters really helped me change the proportions in my recipes.

  26. A co-worker of mine has food allergies, and he is unable to fully enjoy our usual potlucks and baked goods. So, I am determined to learn some delicious allergy-free recipes, and this book looks like a perfect place to start :)

  27. For our family, the food allergies hit home when my daughter was sleeping 23 hours/day. We thought it was mono. However, it turned out to be a gluten intolerance. Local doctors (Western medicine) told her she was just very depressed.

    Since then, we have been changing out own recipes to fit our life style needs. But I’d love to have new ideas.

  28. Gluten free baking has been incredibly easy since I discovered bob’s red mill gf all purpose flour!!!

  29. I’ve been gluten free for over 7 years, and Bob’s Red Mill is my go to source for flours, peas, oats, seeds, lentils, and more. I have always had good success with NO gluten reaction from these products!
    They also have a great GF recipe list!