Press & Reviews

What Some Folks Have Said…

“This is a great resource for new GF and/or vegan bakers! Being new to the world of gluten-free baking, this book has become a valuable tool in learning how to adapt recipes, substitute flours, as well as the awesome recipes contained in it. The Southwest Scones, Gooey Maple Pumpkin Biscuits, and many more are easy to make and taste great! My very picky 11yr old son requests the Maple Pumpkin Biscuits as well as the Sweet Potato Swirl Bread! Everything we’ve made has turned out beautifully. Great book!” – Gretchen (

“If you have any experience with gluten-free baking, then you know there are like fifty-bajillion different gluten-free flours. I keep several on hand, but still didn’t have the exact ones for this recipe. Fortunately, Laurie makes substitutions easy, so I was able to churn out this delicious bread, and use up some fast-ripening bananas, without having to go to the store!” – Alisa (

” In short, we love your book and recipes!  You have single-handedly made going gluten free as a family a much smoother process.  And the changes in my son have been nothing short of miraculous.” – Ryan P. (via email)

“I personally would recommend the double chocolate muffins (um, I ate most of them out from under my son), the baked maple doughnuts (my son’s absolute favourite), and the chocolate chip scones (HUGE hit with the whole family).” – Lynn (

“Laurie, best gf banana bread we have ever made! Thanks so much, can’t wait to try some of your other recipes. I try a ton of different recipes, yours is the best! Fluffy and moist, hard to accomplish with GF ingredients.” – Ted N. (via email)

“I think that you have compiled the information the rest of us could have spent our entire lives trying to figure out.  I have been going over your book and I am eager to try adjusting some of my recipes using your tips and suggestions.  Basically, you have saved me from having to reinvent the wheel, or rather the cake.” Stephanie N. (via email)

Blog and Website Reviews

For The Allergy-Free Cook Bakes Bread

For The Allergy-Free Cook Bakes Cakes and Cookies

For The Allergy-Free Cook Makes Pies and Desserts

Radio Interviews

Television and Video

  • Fox12; Oregon–MORE: Easier options making gluten-free bread; Julie Hasson joins MORE to talk about making some warm, gluten-free bread for the holidays. (watch it here)

Newspapers and Magazines

  • St. Catharines Standard: interview and recipe: Wholesome Flax Bread (here) (10/24/2011)
  • St. Catharines Standard: feature article on the launch ofThe Allergy-Free Cook Bakes Cakes and Cookies. Also in the Welland Tribune and Niagara Falls Review. (02/04/2013)
  • Gluten Intolerance Group magazine, v.35, Spring 2012: a review of my book and the recipe for Millet-Molasses Bread (this is a subscription-based magazine, available here).
  • Taste for Life magazine, September 2012: an article on Whole- Grain Goodness, which includes a recipe for my Maple-Kissed Cornbread from The Allergy-Free Cook Bakes Bread.
  • Living Without magazine, August/September 2013: a brief review of The Allergy-Free Cook Bakes Cakes and Cookies. Online and in-print.
  • Allergic Living Magazine, Spring 2013: under Allergy Shots, among the spring book reviews is The Allergy-Free Cook Bakes Cakes and Cookies. In-print, page 13.
  • Allergic Living Magazine, Fall 2013: under Allergy-Friendly Cookbooks; a brief review of The Allergy-Free Cook Bakes Cakes and Cookies. Read it here.
  • FARE (Food Allergy and Research Education) Newsletter, Summer 2013 issue: The Wild Blueberry Brunch Cake from The Allergy-Free Cook Bakes Cakes and Cookies is featured in FARE’s summer issue of Food Allergy News. Read it here.
  • Healthwise Ottawa, Winter 2013/14; interview/article in Nutrition or Poison: Eating Well Allergy-Free. Download the .pdf copy of the magazine here.