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 I received the following informal email review from one of the www.GoDairyFree.org writers, Barb Nicoletti (between her two children she deals with egg, nut, and dairy allergies):
“My friend gave me this fantastic artisan bread book that you might be interested in. Her son has the same allergies as my kids. With it becoming harder and harder to find breads that they can eat, I thought I would give this book a try. It is Artisan Bread in Five Minutes a Day. The breads take no time to whip up in a stand mixer and actually store for up to 2 weeks. So when you want a fresh loaf, just pull out the dough, let it rise and pop it in the oven. The book is packed with methods and techniques on how to make wonderful breads each time. The forefront of the book gives you tips on flours, salts, oils, pans, stones etc. Truly a good find on my friends part. There are a few breads that do have eggs and nuts in them, but I just skipped past them and onto something else” I asked her if there was much dairy used in the book, she responded: “Most of the book is without dairy or can easily be changed, there are a few recipes that contain eggs, like the Italian Christmas bread and a few other ethic style breads. I went through the entire recipe book. Most of the dairy items you could change out soy, rice or other milk alternatives. For the butter recipes I use dairy-free margarine or oil for greasing the pan. There are a few strange recipes like yogurt soup (never heard of this before). The breads I have made, I use rice milk for a wash or dairy-free margarine in the recipe and they came out great. I plan on trying the bagel recipe or the Canadian bagel recipe or the bialy recipe next week. I love fresh warm bagels and the recipe looks really easy. I really liked the book as it gives you a lot of methods and techniques for creating great homemade breads. I am not sure what I like better, the different bread recipes or the tips and techniques in the front of the book. With any cookbook, there are always going to be some recipes that just do not fancy you, or like my family some that just cannot be used like the Italian Christmas bread panettone that calls for 8 eggs or the chocolate raisin babka that calls for 16 egg yolks. No amount of egg replacers would give you the same taste as the original. Here is the breakdown [on dairy in the recipes]. I hope this helps.”
dairy goat milk
3 cheese 2
2 milk
4 butter or oil for pan
1 cheese salad recipe
1 pizza recipe
1 calzone recipe
1 yogurt soup recipe
1 buttermilk That's it, the rest is dairy-free according to Barb. Looks like an excellent resource! Available via Amazon: Artisan Bread in Five Minutes a Day
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