Bread is known as the “staff of life”, but take out the wheat (and dairy) and bread making gets a lot more challenging. Jean Duane, Alternative Cook will take the mystery out of gluten-free, dairy-free baking in the SLICED Symposium on Trends in Baking and Breadmaking at the International Association for Culinary Professionals conference [...]

When you think about it, most cultures have some kind of wrap or tortilla. The Mexicans and Brazilians offer corn tortillas, Thailand has a rice tortilla, China has wheat tortillas for Moo Shu, the French have crepes and Socca made from chickpea flour. Ethiopians have teff tortillas. Nepalese have chappatis made from [...]

Hungry for a fast dish this fall to surprise and delight foodies? Gluten, dairy, allergy-free food professional Jean Duane, Alternative Cook has developed a delicious and healthy recipe for Thai Fried Rice – an all-in-one meal demonstrated on YouTube. This is a beautiful, colorful dish for those days with no time to cook.
Thai [...]

The campers at the Great Gluten Escape Camp LOVE eating chicken, so we showed the older campers how to make Chicken Pies with Biscuit Crust. These feature a ‘biscuit’ topper which really cuts down the preparation time. You’ll make these and be eating in no time flat. Make several extra and freeze [...]

Some people are allergic to egg yolks, some to egg whites, and some to both and need substitutions that work well in baked recipes. I am pleased to report that after two years of testing may proteins, the very best egg substitute I’ve found is soy protein isolate. Soy protein isolate is a [...]

y idea of excitement is to compare what happens to a recipe when you leave everything constant and change ONE ingredient. I think I missed my calling as a kitchen chemist (and by the way, if you know of any good programs, I’d love to augment my education). Anyway, while developing Bake Deliciously! [...]