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.
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.
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.