Learning to Bake Allergen-Free Review Round-Up

It’s been just six months since Learning to Bake Allergen-Free hit the bookstore shelves and the reviews are coming in. Every time I see another review I am both surprised that anyone took the time to write the review and I am humbled by what they have to say. I didn’t write the book because I expected accolades. I didn’t travel this journey seeking praise, and I honestly didn’t think much about whether anyone would like it. I am a problem solver, and my primary objective in writing the book was to help other families solve the same problems I had (in a lot less time). I wrote the book because I had valuable information to share.

I am always amazed when someone says, “I love your book,” so you may be wondering why I would write a post such as this one – one that some members of my family would deem a "self call." I am not writing this post to garner more praise (although, if you do love it there’s no such thing as too few great reviews on amazon), but because I thought it would be fun to share some of the buzz. It’s an extra special bonus that many of these reviews are from my favorite magazines and my favorite bloggers! Here’s a sampling of what people are saying:

“This might be the most comprehensive allergen-free baking guide we’ve seen.” VegNews Magazine

“… you will learn a mountain from Martin’s lessons and recipes whether you’re a novice or an experienced baker. She gives brilliant guidance on egg replacers, explains mysteries such as why more baking powder is used when there are no wheat or eggs, and even helps you figure out when your gluten-free baking is done. This book is a must-have.” Allergic Living Magazine

“This invaluable book offers over 70 safe recipes (including variations that are easy on the sugar and fat, too) that the whole family will enjoy… Forget the learning curve and dive right in. Here’s someone guiding you the whole and wholesome way.” Living Without Magazine

As a side note, while I didn’t bill the book as low-sugar, I am so happy that the experts are taking note that most of my recipes are on the healthy side. Don’t get me wrong, they are baked goods, and I do use sugar (often less processed sugar) – but usually far less sugar than most recipes. One of my biggest pet peeves is a product where sugar (any form of sugar) is the first ingredient. That’s really not necessary – I want to taste the goodness of the whole grains!

“Gorgeous and instructive photos, dozens of recipes, technique ‘crash courses,’ and candid product reviews make this clear, cheerful book my new safe-food baking favorite.” Delicious Living

Delicious Living also named Learning to Bake Allergen-Free one of the top 7 gluten-free books of 2012! You can see their full review and the other winners here.

And some selected comments from amazon reviews:

“A MUST-have cookbook for those with food allergies!”

“It's about time someone wrote a book like this. This is much more than a baking book, but a comprehensive reference for understanding what the various food ingredients are, why they are in our foods, and how to make wise substitutions when dealing with any of the 8 most common food allergies.”

“The recipes are amazing! Even my husband approves of this baking! I've baked allergen free before but my attempts never came out as perfect as they do now. I only wish I'd discovered this book earlier.”

“Great for novice bakers.”

“Helps you understand not just what to mix, but WHY.”

“Best Book Ever!”

Wow, that last one really made my year! I thank you all from the bottom of my heart for your support!