Bergerie's Baked Goods and Sweet Treats: Gluten Free, Wheat Free, Yeast Free, Dairy Free, Egg Free, Soy Free Recipes

Bryr Boone's Brannigan

Description

Offering over 60 recipes with EACH and EVERY recipe completely free from Gluten, Wheat, Yeast, Dairy, Eggs and Soy. All recipes except the smoothies and ice cream can be made without a food processor.

The book is tailored an international audience and contains both metric and imperial measurements. It also contains an in depth Hints & Tips section covering a wide variety of topics, some of which include 'working with different flours', 'suggested substitutes' and 'glossary of terms'.

The book also comes with full membership access to our website which includes access to all the recipes online and to any new recipes released, access to a discussion forum for asking questions, offering suggestions and networking, plus access to a number of video tutorials to help you on your way. For information on setting up membership, read the Introduction section of the book.

Sujets

• Cuisine
• Cuisine par méthode
• Cuisine végétarienne
• Cuisine végétarienne
• health
• Allergy
• Cooking

Informations

• Publié par: eBookIt.com
• Date de parution: 21 février 2013
• Nombre de lectures: 0
• EAN13: 9781456608958
• Langue: English

Extrait

Bergerie's Baked Goods and Sweet Treats by Bryr Brannigan
Edited by Elizabeth Wessling, Johanna McCormick & Donna Mulvenna
First Published April 2012
Copyright 2012 Bryr Brannigan,
All rights reserved.
Published in eBook format by eBookIt.com http://www.eBookIt.com
ISBN-13: 978-1-4566-0895-8
Brannigan's Bergerie
The Nook
High Lindrick Farm
Ripon HG4 3BD
North Yorkshire
United Kingdom
e. [e-mail]
w. www.brani.co.uk
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No part of this book may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems, without permission in writing from the author. The only exception is by a reviewer, who may quote short excerpts in a review.


 
 
DEDICATION
I would like to give honour to God and both my Mum and my Dad for helping me become the person I am today, and I would like to thank my mentors and all my crazy yet amazing friends for the help, inspiration and encouragement you have given me. I can't name you all, there are far too many of you.
The things you have done from suggesting the idea in the first place, believing in me, being faithful yet honest taste testers, lending me kitchens to use, giving my food to friends of yours WITHOUT telling me so as to get some unbiased feedback, editing my book, filming things, blessing me financially, giving me a job, picking me up off the ground on a bad day or bad week, being ears that listen – I am so grateful to have you in my life, THANK YOU!!!
 
Foreword
I always thought I had a very broad knowledge about healthy eating, acquired with a lot of research and, in truth, necessity. Besides battling with being overweight, at a very young age I was told that I was a good candidate for diabetes if not careful with my diet. And, why not mention…I’m a lawyer. I know how to pick my fights.
Still, when my best friend Bryr suddenly “became healthy”, the new concepts that she presented me were received with caution…and a bit of indignation. How dare you say that milk is not an absolute essential part in a balanced diet? And how about meat? How can a human body function without any source of animal protein? Some of her ideas and concepts were a bit too alien for me. Then, she asked if I could write the foreword to her book, which came as a great honour. And a great surprise. True, I have been one of her most enthusiastic devotees…and still her worst critic!
I have tried each recipe in this book, I have tested each theory that she applied. I have analysed and investigated the specific concepts, from cooking techniques to substitution of ingredients. And I must confess…the recipes are flawless (except of course by my patent need to always advocate for either more sugar or salt in the recipes…in most cases, replaced by honey or coarse salt that, as I learned, is much less harmful to your body).
My main point is: I have no intolerances or allergies, but I was surprised by the benefits brought by the change when I introduced free-from products in my diet.
Following that, was my surprise to realise how insufficient is the material we have available in this field. It’s truly hard to find a recipe that meets satisfactorily both the standards of taste and food restrictions.
For these reasons, not only as a friend, but as a perennial appreciator of flavourful cuisine, I recommend this book. Not only to those who battle daily with food restrictions, but for all aspiring to nurture their bodies in a respectful, healthy and balanced way.
- Julyanna Metcalfe
Testimonials
I discovered I was intolerant to wheat and gluten five years ago. I also can't digest cow's milk products very well. It was really difficult getting used to eating the gluten and wheat free bread that was available in the shops then, which was just about bearable if toasted. Cakes and biscuits made with gluten and wheat free flour were just as unappetizing to me so I gave up on them. I really missed my home-made scones.
Bryr came to my rescue. She started experimenting with gluten, wheat and dairy free ingredients about three years ago. The first thing she made were the most wonderful flat breads, full of seeds and lovely with goat's butter on. She has made lots of delicious savoury and sweet goodies, and I have had the privilege of being one of her tasters.
My absolute favourite is her Carrot and Walnut Scuffin, closely followed by her Christmas Scuffin. Not only do they taste really good, but I know that there are only really good ingredients in them.
- Ruth Bakes
Bryr's food, hmmm, where do I start? Simple, easily available ingredients. Very tasty and delicious. I like the food because I know that it's healthy (not laden with excess sugars, bad fats, yeast and gluten), and I can give it to my family with confidence. It tastes great, and is not akin to the cardboard 'free from' equivalents offered in the supermarkets.
As far as the recipes go, they are practical yet imaginative with ingredients, gaining a delicious end product that is both healthy and moreish. They are marvellously adaptable if I am short on something in my pantry, and are also really simple to make, not requiring tricky techniques – they are pretty much fool proof. I have yet to taste anything made by Bryr that is not really yummy, and I have the confidence knowing that it's real food made really well.
- Michelle Thompson
Bryr's recipes have shown me that I can have lovely food without compromising my health. As a 33 year old female with a history of diverticulitis and hyperthyroidism (plus a very sweet tooth), I had all but given up on chocolate and sweet alternatives as they simply didn't provide the same taste/satisfaction. I was stuck in a vicious cycle of comfort eating sugary treats that ultimately aggravated my symptoms. Then I discovered Bryr's chocolate recipes, absolutely delicious and without the negative side effects. I can also thoroughly recommend the Coconut Ice and Fruity Sesame Slice. The great thing about them all is they taste great, and because they aren't packed with refined sugar, a small amount satisfies and you don't end up craving more ten minutes later.
- Kyra Lewindon
Introduction
This book comes with 12 months membership to our website www.brani.co.uk . This gives you access to video tutorials, all of the recipes online, access to any new recipes released, and a discussion forum for asking questions and networking. If you purchased this book via means other than my website, please contact us at [e-mail] to set up your membership.
I highly recommend you read the Hints & Tips section before you start cooking, think of it more as a training manual than an optional extra. It will hopefully help save you a lot of blood, sweat and tears...I've already done that, why should you do it too?!!!
I also recommend that you try everything as written...and then experiment to your heart's content. There are video tutorials available for some recipes to give you a general idea on what to look for. These are available both on the CD if you have purchased this book via that medium, plus they are also available on the website. If you have the CD, you will need to watch them on a computer (not a DVD player). For the website, you will need internet access; you have twelve months membership to the site from the date of purchase so merely log in and watch the tutorials online.
UNDER NO CIRCUMSTANCES are copies of any of my recipes or tutorials – digital copies, hard copies, or any other format, either in part or whole - to be made, sold or given away. The recipes and related products are for personal home use only. Under no circumstances are they to be used for commercial purposes without the prior written consent of the author (myself).
Disclaimer
No responsibility is taken for any content in this recipe book, on the website, within the forum, or within any of our social media activity such as on Facebook, Twitter or Pinterest. All information contained herein is merely recommendations and personal opinion. None of the information is intended to replace proper medical advice which should be sought from a medical doctor or qualified nutritionist. While all information here is presented in good faith and is accurate to the best of my knowledge, I cannot be held responsible for errors, misunderstandings or misinterpretations.
Biscuits

ANZAC Biscuits
Makes: 14 Biscuits
Preparation: 15 minutes
Fan Oven: 15 minutes at 170oC (325oF/Gas 3)
Regular Oven: 15 minutes at 200oC (400oF/Gas 6)
Ingredients - For glossary of terms or suggested substitutes, please see the Hints & Tips section.
1/2 cup Rice Flour
1/2 cup Maize Flour
1 tsp Xanthum Gum
1/2 cup Flaked Millet
1/2 cup Sesame Seeds
1/2 cup Desiccated Coconut
1/2 cup Golden Syrup
1/2 cup Coconut Oil
Method:
Preheat the oven. Grease a tray or line it with baking paper. In a bowl, mix the flour, xanthum gum, flaked millet, sesame seeds and desiccated coconut. In a saucepan, melt the golden syrup and coconut oil together. Add this to the dry ingredients and mix with a wooden spoon. CAUTION – IT WILL BE HOT!!! You may want to let it sit for five minutes before mixing it thoroughly with your hands. Once it's thoroughly mixed, roll the mix into small balls and flatten in your hands. Place these flattened rounds onto the tray, then put them in the preheated oven for the appropriate time.
The biscuits will usually darken around the edges when they are cooked. Once they are ready, remove the biscuits from the oven and allow them to rest for 5 minutes, then transfer them to a cooling rack. Once the biscuits are cool, store them in an air tight container. Most biscuits last up to a week, some longer. Freeze if you are keeping them for an extended period and defrost when required.
Suggestion :
You can also press a thumb print into the centre of each b