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Home-Style Cooking for Extraordinary Diets
Book Number: 128436
Number of Recipes: 158
Binding Style: Hard Back
Special Features: Anyone can use this cookbook, not everyone has the same food intolerances. I have designed it to cater to everyone. Besides cooking, I love to paint. I painted the front and back cover and all of the dividers. I hope you find something in this book that will help you.
Description: Home-style Cooking for Extraordinary Diets contain recipes that are gluten free, wheat free, casein free, dairy free, egg free, soy free, corn free and nut free. I wanted to create a cookbook that will give you recipes for life. It is overwhelming to cook when you have food intolerances. This book is to help one see that cooking can be easy and not so stressful. It is home-style cooking for basic needs.
How to Purchase
How to order:
By: Sherri Hartman
- 1 tbsp. Rice Vinegar plus Almond Milk = 1 c. or
- (1 tbsp. Rice Vinegar plus GFCF Milk or regular Milk = 1 c.) or (1 c. Buttermilk)
- 2 tbsp. Arrowroot Starch plus 2 tbsp. Oil plus 1/4 c. Water or (2 Eggs)
- 1/3 c. GFCF Butter (at room temp.) or
- (regular Butter or Margarine)
- 1 c. Sugar
- 1/2 c. Brown Sugar (packed)
- 2 c. GF Flour Mix
- 1 tsp. Xanthan Gum
- 2 tbsp. Almond Milk or (GFCF Milk or regular Milk)
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 tsp. Ground Cinnamon
- 1/2 tsp. Salt
Preheat oven to 350 degrees. Bake for 30-35 minutes or until done. Lightly grease and flour 13x9x2 inch pan. In a glass measuring cup, mix the vinegar and milk together and let it set for 5 minutes. In a glass measuring cup, mix the arrowroot starch, oil and water together; set it aside. In a a large mixing bowl, combine all ingredients, including the milk mixture and arrowroot mixture. Mix until well blended. Pour into pan. Topping 1/2 c. Brown Sugar (packed) and 1/2 tsp. Ground Nutmeg. In a small bowl, combine topping ingredients. Sprinkle the mixture on top of the cake. Bake and serve warm.