Quintessential Allergy Free Cake Recipes

By Pennie Suthar

A diagnosis of multiple allergies or intolerances can be the beginning of a scary journey. But once you discover the possible food alternatives, it becomes a gastronomic adventure. This Quintessential Allergy Free Cookbook is comprised of information gained during fourteen years of allergy free cooking, development and experimentation in a home and commercial environment. It is designed to help you find your way through the tricky maze that is allergy free cooking with multiple food allergies and intolerances.

This book is a how-to guide on food alternatives, where to buy them, and how to use these unfamiliar ingredients in every day allergy free recipes. It is a collection of cooking tips, recipes, and insightful information which includes a range of allergy free tasks like making dairy free milks, making your own gluten free flour, dealing with new or unfamiliar ingredients, and adapting favourite recipes to allergy free. You will also learn basic cookery and how to troubleshoot gluten and egg free baking, how to create raw cakes and bean cakes and so much more. It will demystify your allergy free journey and give you independence by empowering you with the skills, information, and resources needed to prepare delicious allergy free treats, with ease, in your own kitchen.

Beautiful, full colour, close-up photographs accompany more than fifty-five nutritious and delicious cake recipes in a clear concise layout with allergen dots to guide you along with additional cooking tips. Printed in large font helps you to read it with ease, even in a dimly lit spaces. The recipes are free from up to eleven main allergens: wheat, gluten, dairy, cane-sugar, egg, lactose, fructose, soy, yeast, peanuts, tree nuts, and corn. Lastly, a section on Icings, Topping and Decorating with allergy-free ingredients is included, enabling you to create endless delicacies. Enjoy!

• Language: English
• Publisher: Xlibris AU
• Release date: Jul 25, 2016
• ISBN: 9781514496466

Pennie Suthar

Pennie Suthar was raised on a self-sufficient farm in a remote area of Herbert River valley, Queensland, Australia. Her amazing mother's influence drew her to food and nutrition at an early age. Motivated by her love affair with all things food and with no business experience, Pennie established an organic café in Cairns, Far North Queensland. By customer demand, this dream quickly morphed into an exclusively allergy free café. And so began her journey into a whole new food revolution. At the beginning of this century allergy free foods were rarely commercially available. With very little knowledge of food allergies, Pennie travelled via Asia to India in search of allergy free ingredients. She spent endless hours researching literature on nutrition, food allergies, and compromised immune systems. She experimented with unfamiliar ingredients and developed hundreds of alternative recipes for her customers. In return, her efforts were highly appreciated by customers worldwide. In a short period of time, her café became the allergy-free destination in North Queensland, Australia. It was selected as Best Café in Town by Lonely Planet guide and featured in Gourmet Traveller and Delicious magazine amongst others. Pennie also appeared on nationwide radio shows on several occasions, providing helpful information on allergy-free cooking. Pennie, together with her husband, have now established an allergy free take-and-bake packaged food business and continues to serve those with special dietary needs. On her long journey as an allergy-free professional, she met people from diverse backgrounds and cultures with numerous food allergies. And after entertaining their constant demands and operating a successful, unique allergy-free venture in the hospitality industry for many years. Pennie has compiled this book in dedication to all those with grumbly tummies who taught her, inspired her, challenged her, supported her, and encouraged her upon this never-ending search.

Book preview

Copyright © 2016 by Pennie Suthar. 736683

Library of Congress Control Number:   2016908548

ISBN:   Softcover   978-1-5144-9644-2

   Hardcover   978-1-5144-9645-9

   EBook      978-1-5144-9646-6

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

Rev. date: 07/25/2016

Xlibris

1-800-455-039

www.xlibris.com.au

Disclaimer

This book is intended to provide helpful information on the subjects discussed. This book is not meant to be used, nor should it be used, to treat, diagnose, cure or prevent any medical condition. Each individual varies greatly with their level of intolerance. Some people may be more sensitive to one ingredient/s than others. Please study the recipe/ingredients carefully to ensure that if fulfils your dietary requirements. If you are unsure or concerned or seeking diagnosis or treatment of any medical problem/condition, consult your own physician or other qualified health care professional/provider. The publisher and author are not responsible for any specific health or allergy needs that may require medical supervision and are not liable for any damages or negative consequences from any treatment, action, application or preparation, to any person reading or following the information in this book. References are provided for informational purposes only and do not constitute endorsement of any websites or other sources. Readers should be aware that the websites listed in this book may change. All material provided in this book is provided for educational and research purposes only.

DEDICATION

To my Mother and Father

Who cherished and nurtured me,

To my Husband

Who is always with me,

To my Daughters who worked beside of me,

To my Sisters and Brothers from different cultures,

Who taught and challenged me,

And to grumbly tummies everywhere,

All of you have selflessly supported, inspired and

Encouraged me upon this never ending search.

You have my humble heartfelt, gratitude and appreciation.

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INTRODUCTION

I was raised on a self-sufficient farm in a remote area of Herbert River valley, Queensland, Australia. My amazing mother’s influence drew me to food and nutrition at an early age. She was evolutionary, driven and exceptional for a woman of her era. In the middle of virgin wilderness Mum produced, prepared and preserved a daily banquet of delectable world food dishes for her large family. She taught me the importance of experimenting with different cooking methods, environments and cultural food styles.

So with my love affair with all things food and with no business experience, I dreamed up and established an organic café in Cairns, Far North Queensland. My dream quickly morphed by customer demand into an exclusively allergy free café. At the beginning of this century allergy free foods were rarely commercially available plus I knew very little about food allergies. And so began the journey into a whole new food revolution.

I travelled via Asia to India in search of allergy free ingredients, spent endless hours researching literature on nutrition, food allergies and compromised immune systems, experimented with strange ingredients and developed alternative recipes. In return, my efforts were highly appreciated. In short period of time we became ‘allergy free destination’ in Queensland. We were also awarded Best Café in town by Lonely Planet guide and featured in Gourmet Traveller and Delicious magazines among others.

Our customers’ constant requests for information on food alternatives, where to buy them and how to use these unfamiliar ingredients in every day allergy free recipes, lead me to this book. This collection of cooking tips, recipes and insightful information is a how to guide for a range of allergy free tasks like making dairy free milks, mixing a gluten free flour, finding new or alternative ingredients, mastering egg free cookery, adapting favorite recipes to allergy free and so much more. It contains a broad collection of recipes and culinary guidance for beginner cooks through to experienced bakers.

The overlooked food allergic and intolerant minority is fast becoming a majority. I hope that this book brings you hours of enjoyment and encourages you to experiment.

May your tummy never give you trouble again.

Pennie Suthar.

CONTENTS

Allergies and Adjustments

At A Glance

Let’s Talk Gluten Free

Wheat Allergy

Gluten Allergy

Know Your Gluten Free Flours and Alternatives

Three Challenges of Mixing a Gluten free Flour

Useful Meals

Useful Flakes

Vegetable Gums

Making Your Own Gluten Free Flour

Gluten Free Flour Recipe

Boosted Gluten Free Flour

ZeroGrain Flour

Gluten Free Baking Powder

On to Allergy Free Baking

Basic Cake Recipe

Basic Cup Cake Recipe

Basic Sponge Cake

Basic Loaf Recipe

Dairy Allergy Information

Dairy Allergy & Lactose Intolerance

Dairy Milk Alternatives

Homemade Milk

Soft Whipped Cream

Coconut Yogurt

Coconut Ice Cream

Dairy Free Mock Cream

Egg Free Cookery

Egg Replacement Alternatives

Solving Problems with Egg free Cookery

Nada Egg Flour

Basic Vanilla Cake

Cane Sugar Allergies

Cane Sugar Alternatives

Fructose Intolerance

Fructose free Alternatives

Other Allergies and Intolerance that Require Attention

Recipes

Gluten, Dairy, Sugar and Egg Free Recipes

Date Loaf

Cherry Ripe Cheesecake

Egg Free Vanilla Sponge

Banana & Raspberry Loaf

Three Seed Loaf

Lamington Sponge

Banana Surprise Cheesecake

Mocha Latte Cake

Forage Cake

Very Chocolate Cheesecake

Gluten, Dairy, Egg free Recipes

Farmhouse Gingerbread

Soul Food Cake

Gluten, Dairy, Sugar free Recipes

Spiced Tea Loaf

Rich Velvet Carob Cake

Mexican Bean Cake

Sunshine Loaf

Plum Thistledown Cake

Sultana Bran Loaf

Chocolate Almond Cake

Jaunty Jaffa Loaf

Maple Banana Loaf

Orange Poppy Seed Loaf

Sweet Potato & Date Loaf

Let’s Tango Bean Cake

Dandy Carob Sponge Cake

Hello Summertime Gateau

Hummingbird Cake

Parsnip Cake

St Clements Tart

Apricot Madeline Cake

Raspberry Pear Bean Cake

Chocolate Beetroot Cake

Peach Macaroon Cake

Upside-Down Caramel Pear Cake

Super Carrot Cake

Macaroon Bean Cake

Chocolate Apple Cake

Toffee Walnut Cake

Plum Crumb Cake

Lime Avocado Pie

Armenian Nutmeg Cake

Bean Crumble Cake

Spiced Apple Tea Cake

Mango Macadamia Torte

Rich Orange Almond Cake

White Raspberry Mud Cake

Gluten, Dairy Free Recipes

Fig Apricot & Coconut Cake

Chocolate Bean Cake

Gluten, Sugar Free Recipes

Pumpkin Pie Cheesecake

Sublime Strawberry Mint Pie

Snow Goose Sponge

Baked Lemon Cheesecake

Gluten Free Recipe

Amba’s Lemon Almond Ricotta Cake

Fillings, Toppings and Decoration

Coconut Custard

Royal Icing

Mock Cream

Dairy Free Chocolate Ganache

Fluffy Citrus Frosting

Mock Vienna Cream

White Chocolate Ganache

Sugar Frosted Fruit or Flower Petals

Candied Citrus Peel

Coconut Crumble

ZeroGrain Crumble

Maple Syrup Cream Filling

Chocolate Custard Filling 

Quinoa Crumble

Egg free Coffee Custard 

Muesli Crumble

Passion Fruit Syrup

Quick and Easy Crumble

Vegan Caramel Sauce 

Toffee Seeded Crumble 

Traditional Crumble

Orange Cinnamon Syrup 

Tropical Flummery

Vegan Nut Butter Caramel Sauce 

Vegan Coconut Ice Cream 

Sugar Free and Egg Free Ice Cream

Lemon Frosting

Passionfruit Glaze

Maple Nut Praline

ALLERGIES AND ADJUSTMENTS

At A Glance

This recipe collection is designed to accommodate your allergies or help you adapt each recipe to your specific requirements. A surprising number of alternative foods are available in the market that allow you to convert your favorite recipes to allergy free dishes. The trick is knowing where to find them and how to use them. And that is what we will tackle in the following pages.

Our Allergy Free Guide will give you an instant reference to suitability of each recipe to your present diet or your family’s dietary needs. This simple, color coded guide denotes what specific food allergy groups the recipe is free of, at a glance.

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Keep in mind that most recipes can be adjusted to create a specific allergy free dish. For instance, if you have a favorite family recipe that contains a now off limits ingredient or if a recipe in this book takes your fancy but has an ingredient you cannot consume, check the following allergy sections for an alternative ingredient.

In the same manner, if the recipe is contains an allergy free alternative that you are not allergic to, feel free to use your preferred ingredient. For example, a non-dairy ingredient may be replaced with dairy if you are not intolerant, or seeds may be replaced with nuts, or xylitol with your preferred sweetener. Adaptability is your greatest asset in allergy free cookery!

I don’t use wheat, soy or corn flours in any of the recipes as these crops are the most highly contaminated GMO crops. Plus the fact that they are placed high on the list of allergens. The recipes listed in this book do not call for high fructose corn or agave syrups, though you may choose to use them. Many of the recipes use nut meal for the added nutritional content but the required amount can simply be replaced by gluten free flour or any of the listed meals or flakes. I am fond of the texture, flavor and added goodness of coconut milk but if you wish to replace it with any other dairy or dairy free substitute that will work just as well. While choosing a dairy free substitute, keep in mind that many contain soy in one form or other.

These recipes use mostly low fructose fruit and vegetable that are generally well-tolerated like banana, carrots, lemon, pumpkin and sweet potato. Fructose and non-fructose sugars are used throughout the book, both of these ingredients may be interchanged with alternative ingredients.

I come from a large family and naturally make larger dishes to feed the hunger hordes. The ingredients listed in most of these recipes can be halved and still produce a scrumptious baked product. Remember when halving any recipe to ensure the item is baked in a smaller cake tin and the cooking time reduced by almost half, for the best results. You don’t need an extravagant collection of cake tins, a few basics will do. If you purchase good quality tins they will last a life time.

Conversion Chart:

The above mentioned conversion charts are included as measurements around the world differ. At most the variance between countries is only 2 to 3 teaspoons. An Australia cup measure holds 250ml and a tablespoon measure is 20ml or 4 imperial teaspoons whereas English, American and New Zealand tablespoons hold 15mls. The most accurate way to measure dry ingredients is by weight or by using a clear conversion measuring jug for fluids. Don’t let the conversions deter you, allergy free cooking is much more forgiving than conventional cookery

The following recipes use 60g eggs though we have found the difference between egg sizes is almost negligible in the outcome of the baked product. As gluten free flour has less binding ability, a little extra egg can be helpful in most cases.

Your shopping habits will need to change as you set out to find new and different ingredients. Asian food stores and Indian grocers are full of interesting allergy free foods. Their cultures are not as dependent on wheat, eggs and dairy as the western cultures. They use numerous flours made from gluten free grains, beans, peas, corms and seeds. Local wholesale food providers that are open to the public often hold food items unavailable at local supermarkets. A really good delicatessen will usually have a variety of ingredients that are hard to obtain elsewhere. Many health food shops and Food Co-operatives stock a wide range of useful ingredients.

However, you may find that on line stores are your greatest resources as they often sell ingredients by the gram. We have found that buying in bulk on line is the cheapest way to purchase a wide range of ingredients. The following websites will get you started:-

www.goodness.com.au

www.hindustan.com.au

www.bulkwholefoods.com.au

www.santosorganics.com.au

www.naturallysweet.com.au

www.kiallafoods.com.au

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LET’S TALK GLUTEN FREE

Wheat Allergy

A wheat allergy should not be confused with coeliac disease. Coeliac afflicted people suffer from a gluten reaction whereas wheat allergic people may suffer from one or more of the 27 potential allergens in wheat. A wheat allergy is an immune system response by an IgE reaction to one or more of the proteins found in wheat, such as Albumin, Globulin, Gliadin and Gluten.

When a wheat allergic person ingested one of these proteins it triggers an immune response resulting in an allergic reaction. The symptoms may be mild (rashes, hives, nausea, urticarial, itching, atopy, swelling) to severe symptoms like exercise induced anaphylaxis (trouble breathing, wheezing, loss of consciousness) which can be potentially fatal.

Wheat flour and starch are found in numerous foods and labels must be read carefully to reveal its hiding places. Starch is the number one culprit in Australia as wheat starch is often sold as Corn flour. Gelatinized starch, modified starch, modified food starch and vegetable starch are all code words for wheat that are used in commercial food production. Be aware of hidden places that it exists like malt, glucose syrup, soya sauce, potato chips, rice cakes, hamburgers, hot dogs, beer, breakfast cereals, confectionary, processed meats, salad dressings, sauces, soups and imitation crab sticks. Wheat is present in everyday products that are not food as well. Be wary of Play-Doh and investigate your cosmetics and bath products.

Oats is surrounded by confusion because of its production in Australia. It is possible to obtain gluten free, wheat free oats that have been grown specifically for that purpose. But most commercial grown oats is contaminated when growing in the field with triticale, a wheat/rye hybrid, thus the harvest is also contaminated. In America oats are considered gluten free.

Spelt, like Kumat or Khorasan, is a heritage wheat that contain proteins that may affect wheat allergic people. Test by eating a very small amount on an empty stomach and gauge any reaction. Or seek the advice of a medical practitioner to find out if you are allergic to such proteins. Spelt also contains gluten and therefore is not