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    Bakin' Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family
    Bakin' Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family
    Bakin' Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family
    Ebook399 pages2 hours

    Bakin' Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family

    By Rosemarie Emro and Kevin Emro

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    About this ebook

    Finally, delicious recipes for cookies, cakes, and other baked goods that use no eggs!

    Millions of people-- including 5 percent of all American children-- have a food allergy, and eggs are one of the most common culprits. In this easy-to-use collection of recipes, Rosemarie Emro presents more than one hundred crowd-pleasing desserts and other treats that contain no eggs, in addition to many vegan recipes. These are delicious cakes, cookies, breads, muffins, brownies, bars, pies, and cobblers with all the flavor, texture, and delights egg-allergic families have been longing for. Everyone who wants to avoid eggs can now rediscover the joys of baking.

    LanguageEnglish
    PublisherMacmillan Publishers
    Release dateJun 22, 1999
    ISBN9781466823099
    Bakin' Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family
    Author

    Rosemarie Emro

    Rosemarie Emro perfected these recipes after discovering that her daughter, Caitlin, has a severe allergy to eggs. She lives in East Norwalk, Connecticut.

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      Book preview

      Bakin' Without Eggs - Rosemarie Emro

      Introduction

      THIS COOKBOOK HAS MORE THAN 150 delicious mouthwatering, egg-free recipes, and none requires you to buy anything at the health food store as you would with many other allergy cookbooks. It uses regular ingredients you can find at your local food market.

      There are 35 million Americans who suffer from food allergies. Eggs and peanuts are very high on the list of offending foods. Normally, many baked goods include eggs. The recipes in this book simply eliminate the eggs, use no egg substitutes, and are just as good as, if not better than, any of your favorite recipes, including some classics, which I’ve converted to eggless for this book. When my daughter, who is allergic to eggs, would ask if she could eat a brownie or cake, I made sure she would have one just as good or better than the one that contained eggs. For the most part the recipes are very easy and they are not just for the person who cannot tolerate eggs. These recipes are for anyone who wants to cut out eggs and other fats and keep the great taste of home baking. There are some dairy-free, yeast-free, fat-free, and nut-free recipes also. This is the only book of its kind that I am aware

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