Food Allergy Recipe Books Now Electronic

I have long credited Linda Coss with teaching me how to bake great allergy friendly cookies, waffles, pancakes, desserts and more. My copies of her books, What's to Eat and What Else is to Eat are stained and dog-eared due to overuse. That's why I was so excited to hear from Linda that her books are now available as e-books at, iBooks, Barnes & Noble, Kobo and most other major e-book retailers! It will be far easier to wipe off a batter splatter from my screen than from a paper page:) If you need to cook and bake without dairy, eggs or peanuts, these recipes are for you.

Linda has kindly allowed me to share two of my family's favorites from her books to celebrate their electronic release. Enjoy!

Wheat Germ Baking Powder Biscuits

These biscuits are a little sweeter and a little healthier than my basic Baking Powder Biscuit.

Preparation time: 10 minutes
Cooking time: 12 minutes
Makes 15 (2-inch diameter) biscuits.

  • 1-2/3 cups flour
  • 1/2 cup toasted wheat germ (i.e. buy the variety called “toasted”)
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup water
  • 1/3 cup vegetable oil
Preheat oven to 450 degrees F.
In a large bowl, mix together the flour, wheat germ, sugar, baking powder, and salt. In a 1- or 2-cup measuring cup, mix the water and oil together; add to dry mixture and mix well.
 Knead dough 20 to 25 times on a floured board. Roll the dough on a floured board until it is 1⁄2-inch thick. Using a cookie cutter or an overturned glass, cut dough into 2-inch circles; place on ungreased cookie sheet.
Bake for approximately 12 minutes, or until done. Serve hot, with honey, jam, or dairy-free margarine.
Reprinted with permission from “What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss,

Spaghetti and Meatball Soup

Okay, I’ll admit it – this doesn’t actually call for spaghetti, because when I tested the recipe with spaghetti noodles the pasta kept falling off the spoon. But “spiral pasta and meatball soup” just didn’t sound as good!

Preparation time: 20 minutes
Cooking time: 10 minutes
Makes 4 servings (about 1-1/3 cups each).

  • 2 (14.5 ounce) cans dairy- and egg-free fat-free reduced-sodium chicken broth (3-1/2 cups broth)
  • 1 (8 ounce) can tomato sauce
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried sage leaves
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon pepper
  • 1/4 of a small brown onion
  • 3 large cloves fresh garlic
  • 1/2 pound extra lean ground beef or ground turkey
  • 1/2 teaspoon dried parsley leaves
  • 1/2 teaspoon seasoned salt
  • 1 tablespoon olive oil
  • 1 (8 ounce) package dairy-, egg-, and nut-free spiral pasta
Place chicken broth, tomato sauce, oregano, basil, sage, thyme, and pepper in a 4-quart pot; mix well. Cover and bring to a boil over high heat. Reduce heat to low and simmer, covered.
 Peel and chop onion; you should have 1/4 cup. Peel garlic and press through garlic press. Set aside.
 Place ground meat, parsley, and seasoned salt in a medium mixing bowl; mix well. Form mixture into 1/2-inch-diameter mini meatballs. Heat olive oil in a 12-inch skillet over medium-high heat.
 Add meatballs and cook, occasionally stirring gently, until browned on all sides, about 2 to 3 minutes. Using a slotted spoon, remove meatballs from skillet and add to simmering soup. Add prepared onion and garlic to skillet and sauté over medium-high heat, stirring constantly, until onions are soft, about 2 minutes. Using a slotted spoon, remove onions and garlic from skillet and add to soup. Add pasta to soup. Cover and simmer over low heat for 10 minutes or until pasta is cooked, stirring once or twice during cooking time. Serve hot.
Reprinted with permission from “What Else is to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss,

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