Gluten and Allergen-Free Baking Cookbooks Giveaway

I recently received copies of The Essential Gluten-Free Baking Guide Part 1 and The Essential Gluten-Free Baking Guide Part 2

The books are co-authored by Iris Higgins of The Daily Dietribe and Brittany Angell of Real Sustenance

The books are a one-stop-shop for gluten and allergen free baking.

Each of six chapters are dedicated to a specific flour. There are 50+ diverse recipes that are packed with information for successful gluten free baking.

From delicious Stove Top English Muffins, Cheesy Skillet biscuits, and Chocolate Babka Bread to Fig Newtons, Graham Crackers and Funnel Cake, these books are packed with great recipes.

Learn how to make these unique and hard to find allergen free recipes, how to best substitute each flour, and understand the basics of baking without eggs, corn, soy, dairy.

Learn the ins and outs of various unrefined sugars and how to exchange them.

Also included are baking tips from some of today’s leading gluten free experts including Elana Amsterdam and Ricki Hellar, among.

Here examples of the authors’ gluten free recipes:

Banana Chocolate Chunk Cookies

Deep Dish Cinnamon Roll Cookies

A few of my own favorite gluten free recipes include:

Marshmallow Peanut Butter Double Chocolate Pillowtop Bars (GF)

Flourless Peanut Butter Cookies (GF with Vegan adaptation)

Pumpkin Peanut Butter Oatmeal Bars (Vegan, GF, SoyFree)

Peanut Butter Banana Bread (Vegan, GF, SoyFree)

Caramel and Chocolate Gooey Bars (GF with Vegan adaptation)

Gluten and allergen-free baking can be tricky and can pose challenges, but I think these books will help demystify it and will help get you on the right track.

One lucky reader will win a copy of this set of two books.

Comment below to enter the giveaway.

1. What’s the best thing you make that’s gluten-free or free from common allergens? (links welcome)

Or

What is the biggest challenge you face with gluten-free or allergen-free baking?

2. For a second entry, Twitter Follow @AverieCooks and and then tweet the following:

I entered to Win Gluten & Allergen-Free Cookbooks in the @AverieCooks @DailyDietribe @RealSustenance Giveaway http://tiny.cc/24quew

3. For extra entries and you must leave a separate comment for each:

Facebook Like Averie Cooks

Subscribe to Email Updates from my blog (upper right hand corner of screen – enter your email address and confirm subscription)

Get the Averie Cooks RSS Feed

Facebook Like The Daily Dietribe and Real Sustenance

Twitter follow Daily Dietribe and Real Sustenance

Pinterest Follow & Re-Pin Something of Mine

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or post this Giveaway on your blog

Contest ends Monday, May 28, 2012 and winner will be chosen randomly. Open to continental U.S. residents only.

   

171 Responses to “Gluten and Allergen-Free Baking Cookbooks Giveaway”

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    Colleen — May 28, 2012 at 9:15 am

    I follow you on instagram.

    Reply

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    Colleen — May 28, 2012 at 9:16 am

    I Facebooked!!

    Reply

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    Mary — May 28, 2012 at 11:29 am

    The best things I made today so far are chocomole (the awesomest raw vegan chocolate mousse!) and pumpkin seed poppy seed dip, which I will spread on nori and roll up with lots of julienned veggies. The dip/spread/seed pate is based on Gena’s at Choosing Raw http://www.choosingraw.com/copycat-pumpkin-seed-poppy-pate/

    The chocomole is simple, delicious, and perfect with a dollop of your favorite creamy whipped topping (I make a simple thick agave vanilla cashew creme in the VitaMix, but if you don’t tolerate nuts use whatever dairy or nondairy topping floats your happy boat!) Make your own chocomole with an avo or two, depending on size, 8-15 dates, depending on size and sweetness, (soaked and pureed with soak water into date paste), a few tablespoons of raw cacao, a couple splashes of vanilla, a tiny pinch of Celtic sea salt, enough water to get it all going, and blend the heck out of it in your food processor! I like it really smooth, so I blend for 30 seconds, rest the machine, blend for another 30, rest the machine, and go like that until it is perfect. You may need more water, agave, cacao, vanilla, or whatever so don’t feel guilty about tasting, adjusting, tasting some more, and tasting ten or twelve more times until you have your chocolate fix and the mousse is incredible. Now put it in the fridge to set up. It will thicken a bit, and the flavor will become even more amazing!

    Now that the chocomole has rested and come together, and you’ve had a break from snacks to go get a workout or pick your kids up from school or do your other 97 tasks for the day, reward yourself with a nice bowl of healthy, iron and fiber rich, chocolate mousse with healthy whipped cream! Yum!

    Reply

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    Heather — May 28, 2012 at 12:46 pm

    i think the trickiest thing is getting the flour blend right in things that require special flours! i find that store bought all-purpose GF mix sometimes tastes a little funny, but making the blend yourself is so expensive and time consuming.

    i’ve recently started using almond flour for some things though, and think it’s excellent for things that i can be used for (ie denser brownies, etc)

    Reply

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    Katherine — May 28, 2012 at 2:35 pm

    My biggest challenge is finding recipes that work with ingredients I can get my hands on. I am constantly on the lookout for a few tried and true recipes that use the same general ingredients. Storage space is a huge issue for me so I can’t have loads of things hanging around.

    Reply

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    Katherine — May 28, 2012 at 2:35 pm

    I like you on fb.

    Reply

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    Katherine — May 28, 2012 at 2:36 pm

    I like Real Sustenance and Daily Diatribe on fb.

    Reply

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    ida — May 28, 2012 at 2:44 pm

    Would love this!

    Reply

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    Linda — May 28, 2012 at 3:21 pm

    I have trouble making gluten free bread that isn’t sweet.

    Reply

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    Linda — May 28, 2012 at 3:22 pm

    I liked you on facebook.

    Reply

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    Linda — May 28, 2012 at 3:22 pm

    I liked Real Sustenance on Facebook

    Reply

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    162
    Linda — May 28, 2012 at 3:22 pm

    I liked Daily Dietribe on facebook.

    Reply

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    Linda — May 28, 2012 at 3:23 pm

    I followed you on pinterest but it wouldn’t let me repin for some reason. I will try again.

    Reply

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    Linda — May 28, 2012 at 3:24 pm

    I subscribed to the emails.

    Reply

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    KellyB — May 28, 2012 at 7:16 pm

    Hi
    The best GF item I make are pancakes. I use the recipe out of the Babycakes cookbook. Even my husband who isn’t GF will eat these.
    thanks

    Reply

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    KellyB — May 28, 2012 at 7:17 pm

    I subscribed to your blog.

    Reply

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    KellyB — May 28, 2012 at 7:20 pm

    I liked Real Sustenance on FB

    Reply

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    Connie — June 1, 2012 at 5:07 pm

    I tweeted. Also I enjoy wearing Champion bras not only for the gym, but also for leisure wear.They are sooo comfortable. The colors are AWESOME too. :-))

    Reply

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    sandra main — June 4, 2012 at 6:22 pm

    deep dish cinnamon nut rolls look delicious

    Reply

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