It’s been 3 1/2 years since I first started this journey here at Fork & Beans. Learning how to bake without gluten, eggs, and dairy has been some of the most trying times. It’s one of the reasons why I started this site: To become educational with the allergen-friendly information I have been forced to learn (and since then learned to love). I’m constantly asked questions about substitutions and how to bake without certain ingredients on a daily basis. I found that the more I created “How To” guide posts for you, the more response I got and realized what a great need there really is in learning the basics. So I worked really hard behind the scenes on this new ebook: Allergen Friendly Baking Guide with every intention to be a powerful resource and help YOU learn how to be an allergen-friendly Martha Stewart in your own home.
Buy The Guide to Allergen-Friendly Baking eBook now!
I don’t come from a trained baking background. I’m just like you: Your typical, average girl who used to bake with packaged boxes and had no clue where to even begin baking without gluten, eggs, and dairy. To compensate, what I do have is drive (and at that time, desperation) so I applied that to this area of my life and have grown tremendously in my knowledge. I have gone from someone who, after the first six months of learning, tried to make gluten free vegan soft pretzels and couldn’t figure it out for the life of me (as you can see in picture on the left hand side) to 2 1/2 years later, someone who not only mastered the darn things but even showed off a bit and made them without xanthan gum (an ingredient I always thought was imperative to a gluten free recipe) but also turned them into bunny shapes for Easter (as pictured on the right):
So how did I do it? How could I go from hot mess in the kitchen (tears and all) to allergen-friendly baking superstar?
I’ll tell you how: Paired with persistence in experimenting in the kitchen and being an information sponge, I soaked up as much information that I could in those years to figure out some of the best ways to bake without gluten, eggs, and dairy.
And now I have written them all down in this eBook guide where I expose all of my secrets in this eBook to share with YOU.
I teach you how to:
- How to correctly assess what happened in a failed recipe and how to rectify it.
- What basic measurements are in your kitchen.
- How to substitute gluten, eggs, and dairy in a recipe.
- Which allergen-friendly substitutes work best in which type of recipe.
- How certain ingredients play a role in your baking.
- How to convert a recipe into something that is gluten, egg, and dairy free.
- Healthy substitutes and how to alter them.
Watch this fun promotional video that will show you what can happen to YOU if you buy the eBook:
This is not a recipe eBook (though you will find 15 Reader Favorite recipes attached to the guide) rather this is a Tell-All eBook, written to help you learn how to navigate within your own kitchen and become the one others come to with questions.
I’m also giving away a free copy to one lucky winner and the best news is that it’s available to any and everyone since it’s digital, hooray! You have until 12:00am on June 20th to submit your entry until a winner will be called. If that is you and you do not get back within that week, a new winner will be selected. Good luck!
a Rafflecopter giveaway
A big heart-felt THANK YOU to the brands that I not only love and support but actually trust with all of my baking needs. These people believed in the Fork and Beans message and became sponsors of this incredible allergen-friendly guide:
The Allergen-Friendly Baking Guide eBook sponsors:
Book design by Kat Marshello