Cybele Pascal is a food writer and the author of the bestselling Whole Foods Allergy Cookbook. She has been a guest on The Martha Stewart Show, the Food Network, the Today show, ABC News, and NPR. She is a regular contributor to Living Without, the magazine for people with allergies and food sensitivities, and her recipes have appeared in many national publications, including Good Housekeeping, Allergic Living, and NY Parent. In addition to her culinary work, she is also an award-winning playwright. Pascal is the proud mother of two sons, Lennon and Montgomery. She lives in Los Angeles with her food-allergic family: husband Adam, sons Lennon and Monte, and their dogs Izzie and Carly (who also has food allergies).
Free to Eat Sweets!
The number of people with food allergies is skyrocketing, leaving puzzled cooks and anxious parents eager to find recipes for normal foods that are both safe and
delicious. The Allergen-Free Bakers Handbook
features 100 tried-and-true recipes that are completely free of all ingredients responsible for 90 percent of food allergies, sparing bakers the all-too-common frustration of having to make unsatisfactory substitutions or rework recipes entirely. To make things even easier, energized and empathetic mom Cybele Pascal demystifies alternative foodstuffs and offers an insiders advice about choosing safe products and sources for buying them.
As the head baker for a food-allergic family, food writer Pascal shares her most in-demand treats and how to make them work without allergenic ingredients. Her collection includes a delightfully familiar array of sweets and savory goodies that are no longer off-limits, from Glazed Vanilla Scones
, Cinnamon Rolls
, and Lemon-Lime Squares
to Chocolate Fudge Brownies
, Red Velvet Cake
, and every kids favorite: Pizza
In addition to being a lifeline for people with food allergies, sensitivities, and intolerances, these entirely vegan recipes are perfect for anyone looking to avoid artificial and refined ingredients, and those interested in baking with healthful new gluten-free flours such as quinoa, sorghum, and amaranth. Best of all, Pascal has fine-tuned each recipe to please the palates of the most exacting critics: her young sons. Lennon and Monte like these tasty treats even better than their traditional counterparts, and you will too!