If you are seeking cookbooks that are gluten-free in addition to being dairy-free, a more comprehensive list can be found on my GF Books page.
Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living by Alisa Marie Fleming. This cookbook almost gets a perfect 5 rating at Amazon. The book is considered the ultimate guide, or an encyclopedia for dairy-free living. The book includes: 225 recipes, a comprehensive guide to dairy substitutes, grocery shopping information, a detailed calcium chapter, an in-depth health section, everyday living tops, infant milk allergy checklists, and multiple food allergy and vegan-friendly resources. See author's site: GoDairyFree. [Kindle edition available.]
Allergen-Free Baker's Handbook by Cybele Pascal. All recipes are without gluten, wheat, dairy, eggs, soy, peanuts, tree nuts and sesame. The book offers detailed explanations of alternative foodstuffs, advice about choosing safe products, and sources for buying them. Recipes will appeal to vegans, people avoiding refined sugar and artificial ingredients, and cooks interested in baking with flours such as amaranth and quinoa. Published December 22, 2009.
The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic "Uncheese" Dishes by Joanne Stepaniak. The book has over 100 reviews at Amazon, with most ecstatic. This tenth anniversary edition offers completely new versions of the acclaimed, original recipes plus many new ones. The book includes the latest research about dairy and your health. Tables and charts show calcium, protein, and other nutrients in a variety of plant foods to help you safely replace dairy in your diet. And this new edition contains designations for each recipe to indicate whether it is gluten, soy, nut, yeast, and/or corn free for people who are sensitive to a wide range of food allergens.
Raw for Dessert: Easy Delights for Everyone by Jennifer Cornbleet. The recipes avoid white sugar, white flour, dairy products, trans-fats, saturated fats, and processed foods. They are easy-to-follow and require no cooking. Included are cakes, pies, compotes, crumbles, custards, sorbets, ice creams, cookies, and candies. All ingredients and tools needed are listed upfront. (You will need a natural foods store or mail order for the ingredients.) The ratings average to 5.
Lick it! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love by Cathe Olson. Covers traditional flavors plus a variety of exotic and gourmet tastes made with herbs, spices, and liqueurs. You can adjust the flavors and sweetness to your liking, using the choicest natural ingredients. From scooped ice cream, sundaes, sherbets, and sorbets to ice cream sandwiches, shakes and floats, you'll find all your ice cream parlor favorites complete with toppings and sauces. Uses coconut milk and agave. The book almost gets a flawless 5 star rating at Amazon. [Kindle edition available.]
Ani's Raw Food Desserts: 85 Easy, Delectable Sweets and Treats by Ani Phyo. Sweets are wheat-free, gluten-free, dairy-free, processed sugar-free, and vegan. She provides recipes for chocolates, ice creams, fudge, cupcakes, cobblers, pies and even cheesecake. However, she's a little short on recipes for cakes. Recipes are fast, easy, and have no more than six ingredients, often fewer. With lists of essential tools, key ingredients (including "superfoods" that enhance flavor and nutrition), and full-color photos. Options are given for substitutions. Dehydrator recipes are separated into their own chapter, and kept to a minimum. The reviews average to a 5 star rating. [Kindle edition available.]
Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy by Donna Klein. None of these recipes call for tofu, soy milk, or other ingredients that mimic meat, dairy, and eggs. Where an Italian recipe traditionally calls for cheese or eggs, the author finds a vegan version or invents one, staying within the norms of the cuisine. Most recipes are less than a page. There are no pictures. The reviews find the recipes delicious. [Kindle edition available.]
The Milk-Free Kitchen: Living Well Without Dairy Products by Beth Kidder and Harold M. Friedman M.D. This cookbook features recipes without milk, butter, and other dairy products. The author includes simple, not particularly exciting recipes for all courses of a meal, but half the book is devoted to breads and desserts. Most of these receipes are food dishes that just about anyone who has cooked before would already know can be prepared without milk. For those not so obvious, the author often substitutes water in the place of milk. The book shows readers how to use fruit juices, soy milk and tofu in place of dairy products. It gives advice on ordering meals in restaurants and on plane trips, and provides a list of food products to avoid.
The Food Allergy Mama's Baking Book: Great Dairy-, Egg-, and Nut-Free Treats for the Whole Family by Kelly Rudnicki. This is a guide to everyday baked goods free of dairy, eggs, and nuts. The recipes are timeless, foolproof and easy to prepare. All the traditional favorites are included, with chapters devoted to the best and tastiest muffins and quick breads, cookies and bars, and all manner of cakes, pies, crisps, and cobblers. In addition, the book is filled with practical advice about dealing with classroom and birthday parties, as well as easy ingredient substitution ideas. The many, many Amazon reviews average to 5 stars. I couldn't find any negatives posted.
The Complete Idiot's Guide to Dairy-Free Eating by Scott H. Sicherer and Liz Scott. Part-cookbook, part-advice-book, this guide offers flavorful and healthy new substitutes for worry-free, nutritious, dairy-free meals. It offers advice on reading food labels to find hidden dairy ingredients, plus important information on other allergies that often accompany lactose intolerance. More than 200 recipes, many "ethnic", cover all meals, desserts, snacks. Includes delicious and creative substitutes for dairy ingredients. Helps readers find lactose-free packaged products on grocery shelves. The single Amazon review raves about the book. Published October 6, 2009. [Kindle edition available.]
What Else is to Eat? The Dairy-, Egg-, and Nut-Free Food Allergy Cookbook by Linda Marienhoff Coss. There are 115 easy-to-follow recipes for soups, salads, entrees, vegetables, desserts and breakfast foods. There is an emphasis on fast and that use easy-to-find ingredients. This book offers more of the accessible recipes than its predecessor (see just above). More than half of the book is dedicated to non-dessert items. Sections covering meats, side dishes and sweets offer family-friendly choices for those who must avoid dairy, egg and nuts. The book has many reviews at Amazon. The only comment keeping it from being a flawless 5 stars is one fellow prefers >The Whole Foods Allergy Cookbook.
Sweet Gratitude: A New World of Raw Desserts by Matthew Rogers and Tiziana Alipo Tamborra. Like the other raw cookbooks, dairy, gluten, or refined sugar are not ingredients. The recipes range from simple and quick to advanced and detailed, showing how versatile commonly used fruits and nuts are for whipping up innovative and beautiful desserts. Provides authoritative information on techniques and specialty ingredients. Emphasizing the seasonal and the regional, Sweet Gratitude contains fresh takes on old favorites like pumpkin pie and tiramisu, as well as ingenious new creations like Pomegranate Fig Tart, Brazil Nut Chocolate Ganache, and Shortbread Thumbprint Cookies with Goji Berry Jam. Color photos. The only negatives posted in the reviews are a couple people find the ingredients expensive.
The Whole Foods Allergy Cookbook: Two Hundred Gourmet & Homestyle Recipes for the Food Allergic Family by Cybele Pascal. All recipes are free of the top eight allergens: dairy, eggs, wheat, soy, peanuts, tree nuts, fish or shellfish and also refined sugar. However, many recipes call for the use of barley, oats, rye, spelt and she even recommends certain beers such as Corona and Sam Adams in some recipes. She does make the statement "This cookbook avoids foods that cause food allergies, but does not address food intolerances." The book has a shopping guide for hard-to-find items and a food allergy information resource guide. The more than 100 Amazon reviews average to 4+ stars.
Levana Cooks Dairy-Free! Natural and Delicious Recipes for Your Favorite "Forbidden" Foods by Levana Kirschenbaum. Beautiful photos occupy the bulk of this book's space. The textual material is scant in quantity. Recipes contain tricks and are written in a step-by-step manner. The book has three ecstatic reviews that don't say much, but are ecstatic. [Kindle edition available.]
101 Fabulous Dairy-Free Desserts Everyone Will Love: For the Lactose Intolerant, the Dairy-Allergic, and Their Friends and Families by Annette Pia Hall. These recipes, using only naturally low saturated-fat, zero-cholesterol vegetable oils, retain the richness and flavor of the most delicious desserts. Each recipe uses common ingredients and ordinary equipment to ensure that all desserts are easy to prepare. Lots of sugar, oil, eggs and chocolate.
The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing by Wheeler del Torro. Recipes are based on soy creamer and soy milk (though you can substitute non-soy ones). Chapters are devoted to innovative flavor "inspirations," and cover everything from Caribbean & Island Flavors to Healthy Flavors and Aphrodisiacal Flavors. You'll also find two chapters full of recipes for toppings, sauces, sides, and other dessert accompaniments. [Kindle edition available.]
Living in the Raw: Desserts by Rose Lee Calabro. Raw desserts can be made with nuts and fruits that are rich sources of healthful nutrients. The recipes here are simple to prepare, delicious, and spectacular to serve--perfect for special occasions. All recipes are without wheat, sugar, dairy, or eggs. Features "kitchen cook friendly" instructions, and is illustrated with occasional color photographs. [Kindle edition available.]
What's to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook by Linda Marienhoff Coss has over 145 original kitchen-tested recipes for everything from a wide range of baked goods to soups and salads, main courses, side dishes and breakfast foods. All recipes are completely free of dairy, egg and nut ingredients, easy to make, delicious, made using commonly available ingredients, and written with the inexperienced cook in mind. You'll also find complete menus and a guide to help you determine if an ingredient is "safe" to use. The many reviews at Amazon average to a rating over 4. Also see author's home page: Food Allergy Cookbook.
More Great Good Dairy-Free Desserts Naturally by Fran Costigan. This is a vegan dessert book. Designed as a complete course in dairy- and egg-free baking, readers can also go directly to any recipe; each one is detailed and complete. You'll learn all the tricks of the trade for making and baking: gels, creams, mousses, puddings, and sauces, cookies, bars, little bites, cobblers, crisps, biscuits, muffins, cakes (basic to elaborate), pies and tarts as well as fillings, frostings, glazes, and frozen desserts. One reviewer finds everything overly sweet. It gets 5 stars at Amazon. [Kindle edition available.]
Vice Cream: Gourmet Vegan Desserts by Jeff Rogers offers more than 70 recipes. You will be able to make creamy and delectable ice creams using purely vegan ingredients: the milks come from nuts (especially cashews) , the sweeteners are maple syrup and dates, and the flavors are just amazing. Recipes include favorites like chocolate, vanilla, chocolate chip, mocha, and peanut butter, as well as fresh fruit flavors like blueberry, raspberry, lemon, strawberry, and many more. Includes options for raw fooders. Note that ingredients will be expensive.
The Divvies Bakery Cookbook: No Nuts. No Eggs. No Dairy. Just Delicious! by Lori Sandler. All recipes are vegan and free of the allergens: peanuts, tree nuts, dairy, and eggs. What ingredients are left out have been replaced by double dollops of the good and the gooey: like chocolate, oatmeal, and molasses. The degree of "divviculty" is indicated for each recipe. The book has tips for the best birthday parties, perfect picnic baskets, cool cupcake towers, snacks in a cinch, tasty travel treats, and bonus gluten-free recipes. While the Amazon reviews average to 4+ stars, most were written on the same day (three days after the book was published) and appear to have been recruited by the author. Published July 20, 2010.
Recipes for Dairy-Free Living by Denise Jardine has easy-to-prepare recipes and ingredient tips for over 100 innovative creations. Jardine offers practical, informed advice for purchasing 100% dairy-free ingredients, all of which can be found in the supermarket, and includes an in-depth discussion on calcium absorption, food labeling, and dairy alternatives. Features ten special-occasion menus with detailed planning tips for year-round holiday entertaining; useful if you have to entertain for a dairy-free guest.
Gluten, Wheat, and Dairy Free Cookbook by Antoinette Savill. All of the recipes are wheat free, but despite what the title states, only most are gluten and dairy free. For the ones with a gluten containing flour she claims you can adapt by changing the type of flour or pasta used. About a third of the book is for desserts, most of which are recipes that people on gluten, wheat or dairy free diets could not normally eat.
The Everyday Dairy-Free Cookbook: Over 180 Delicious Recipes to Make Eating a Pleasure by Miller Rogers and Emily White. This cookbook explains lactose intolerance in detail, from recognizing symptoms to where to find help. The book includes 12 pages of color photos that accompany 200 recipes for family meals; a special section on cooking for children; substitutions for milk, butter, and cheese; and menu suggestions and nutritional analysis. However, a reviewer claims recipes are complex and use gourmet ingredients, not everyday fare. Another points out they are complex only if you don't stock turmeric, curry powder, cumin, ginger root, canned coconut milk, and pine nuts at home.
Amazing Dairy-Free Desserts by Penny Eisenberg is a comprehensive collection of original dairy-free desserts and information for people avoiding dairy. There are recipes for all different levels of cooks and for all occasions, including: ice creem, cheezecake, pound cake, brownies, buttercreem frosting, layer cakes, strawberry shortcake and more. Most of the recipes contain soy milk products and/or eggs. She also posts updates on her blog Amazing Dessert Recipes.
Simple Treats: A Wheat-Free, Dairy-Free Guide to Scrumptious Baked Goods by Ellen Abraham. This is a vegan dessert cookbook. It is filled with alternatives to traditional sugar-, fat-, and dairy-laden desserts. This collection of recipes are from Simple Treats Bakery on Cape Cod in Eastham, Massachusetts. Includes muffins and breads, cookies, cakes, cremes, frostings, and glazes. Includes tips for baking vegan-style, stocking a baking pantry, and sources for ingredients and equipment. At Amazon it averages to a 5 rating. N.B. As titled, the book is wheat-free and not gluten-free. Barley flour is used throughout. [Kindle edition available.]
The Milk Soy Protein Intolerance Guidebook / Cookbook by Tamara Field. Recipes will use ingredients like margarine, leaving it up to you to make sure it is a dairy-free one. The Amazon reviews are mixed. It is basically a cookbook that has uninspired recipes, and little medical information. If you can read labels and substitute rice milk for cow's milk in your recipes, you already have the majority of the information in this cookbook.
The Eat Well Cookbook: Gluten-Free and Dairy-Free Recipes for Food Lovers by Jan Purser and Kathy Snowball. This is an Australian book, though the authors do provide a source for gluten-free products in the United States, you may not be able to find them locally. All recipes are gluten and dairy free. The book starts with information on eating gluten and dairy free. Rice or soy milk are substituted in recipes for smoothies, soufflés and pudding. Dishes such as Swordfish Kebabs, Goan Fish Stew and Greek-Style Roast Chicken are rounded out with flavorful, vegetable-based accents. All recipes offer vegetarian substitutions.
Gluten-Free, Wheat-Free & Dairy-Free Recipes: More Than 100 Mouth-Watering Recipes for the Whole Family (A Cook's Bible) by Grace Cheetham. Many of the recipes are not gluten free, but instead there is a blurb on the bottom of the page that tells you how to make it gluten free. Eggs are used. The recipes can be complicated.
Kristen Suzanne's EASY Raw Vegan Desserts: Delicious & Easy Raw Food Recipes for Cookies, Pies, Cakes, Puddings, Mousses, Cobblers, Candies & Ice Creams by Kristen Suzanne. The book includes raw vegan recipes for 43 raw desserts; 10 raw ice creams; and 12 raw sauces, coulis & glazes. Included is a "Raw Basics" introduction to Raw food (with 6 basic "must have" recipes). All the reviewers gave the book a 5, except one person gave it a 1 because it has no photos (only links to photos at the author's website) or guide, and another a 1 as she questions the authenticness of all the glowing reviews.
Dairy-free, Egg-free, Kid Pleasing Recipes & Tips by Theresa Kingma is a comprehensive cookbook for families needing to avoid dairy, egg, and nuts, including forty-two super quick meals for tired mothers. Recipes use everyday ingredients and please the palates of the entire family. This book also includes tips on navigating a vulnerable child through life with food allergies. Gain culinary confidence and create delicious dairy-free, egg-free, nut-free meals the whole family will enjoy. It is spiral bound.
366 Simply Delicious Dairy-Free Recipes by Robin Robertson. This is a strict vegetarian cookbook with dairy-free, meatless, recipes for the whole family. Non-animal proteins such as tofu, seitan, and tempeh are used throughout. No eggs. It uses a diverse group of substitutes, including rice milk, tofu, and milk alternative confected from pulverized nuts. Many of the recipes include soy cheese products, and some soy cheeses are made with casein or sodium caseinate, so not all recipes are totally dairy-free.
Dairy-Free and Delicious by Brenda Davis, Bryanna Clark Grogan, and Joanne Stepaniak. Over 100 easy-to-make vegan recipes of people's favorite foods. You can make dairy-free eggnog, pasta primavera, chocolate layer cake, macaroni and cheese, chowders, quiche, along with substitutes for your favorite dairy cheeses. Many of the recipes have variations with non-soy products. Reviews are mixed. Some people like the cheese substitutes, others don't. It's personal. [Kindle edition available.]
Not Milk-- Nut Milks! 40 Of the Most Original Dairy-Free Milk Recipes Ever! by Candia Lea Cole. The instructions for preparing the milks are explained on one page, and they are the same for all the recipes in the book. Thus, if you get the procedure down, you'll be ready to try anything. Equipment needed for making the milks includes a nut grinder (coffee bean grinder), a blender, a pot and a fine mesh strainer. Alternatively, though not in the book, you can buy a Vitamix and make the milk in one step. The recipes in the book are organized by the type of nut or seed in the base, and include chapters for almonds, cashews, pecans, pine nuts, walnuts, pumpkin seeds, sesame seeds (mainly tahini), and sunflower seeds. The recipes frequently call for fruits, especially apples or bananas. Some also call for flavor extracts, such as vanilla or almond. Included with the recipes are notes about the special nutritional content of the ingredients.
The Milk Allergy Companion & Cookbook by Juventa Vezzani has meals using normal ingredients that the whole family can enjoy. There are over 175 tested recipes, all dairy-free, a shopping and eating out guide, a list of hidden sources of dairy, ideas for nursing moms who have to go off of all dairy, ideas for birthday parties, school, and other special occasions, quick meal ideas and a list of dairy-free snacks, as well as tips and tricks for cooking dairy-free. In general these are recipes where milk has been changed to soy milk, and you have to follow the recipe. The author's page: The Milk Allergy Companion. The Amazon reviewers like the recipes and they average to 4+ stars. Published January 2, 2009.
Milk Recipes from Nuts & Seeds by Edith V. Edwards. After many months of research and testing various kinds of nuts and seeds, the author has produced excellent recipes in replacing cow's milk for human consumption. No reviews at Amazon.
The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces by Rachel Albert-Matesz features dairy-free ice cream alternatives with gluten free cookies, compotes and sauces. Coconut milk is the main ingredient in all recipes. You will also find tips for buying and using herbal sweeteners, healthy fats and oils, easy-to-use ice cream makers, and other kitchen items. Clear and detailed instructions will have you quickly churning out frozen desserts and other special treats.
Cooking Without Milk: Milk-Free and Lactose-Free Recipes: More Than 400 Recipes for Those Who Suffer with Allergies or Intolerance to Milk and Milk By-Products by Florence E. Schroeder. Cooking Without Milk is completely milk-free, with more than 400 recipes and variations of regular foods with ingredients found in most grocery stores. Included are guides to the role of milk and milk products in diet, high-lactose foods to avoid, a guide to calcium and calcium-rich foods, and other useful information for those who cannot consume milk. The author also suggests ways in which to determine one's level of milk intolerance, how to live comfortably while avoiding milk, eating in restaurants, accepting invitations that involve meals, milk products in medications, knowing how to find hidden milk in the ingredients of everyday foods, what to be careful about when buying from an in-store deli. But reviewers claim the author simply uses regular recipes and when milk or butter is required, she simply writes "use non dairy milk substitute" or "use non dairy butter substitute". She does not recommend any particular brands, she simply writes "read the label". So save your money find a good milk and butter non dairy substitute and READ THE LABELS. The recipes are bland and the author does not give a complete list of ingredients to look out for/avoid when you are "reading the labels".
Totally Dairy-Free Cooking by Louis Lanza uses soy cheese with casein in many recipes, as a melting cheese is needed for recipe success. So, despite the book's title, the recipes are not totally dairy-free. Lanza is the executive chef and co-owner of Josie's Restaurant & Juice Bar, NYC's premier dairy-free restaurant.
As a group the lactose intolerance cookbooks are unimpressive. Some simply take regular recipes and change milk to milk substitute and butter to margerine. If one is lactose intolerant any of the totally dairy-free books will work, or use regular recipes and make one's own substitutions. Despite this, as I found them when collecting books for this page, I've given them their own sub-page: Lactose Intolerance Cookbooks.
To open a book in a new window (easier for comparisons) hold down the Ctrl key when you click the link. Books are ordered by Amazon rank.
Devil in the Milk: Illness, Health and the Politics of A1 and A2 Milk by Keith Woodford examines the link between a protein in the milk we drink and a range of serious illnesses, including heart disease, Type 1 diabetes, autism, and schizophrenia. [Kindle edition available.]
Whitewash: The Disturbing Truth About Cow’s Milk and Your Health by Joseph Keon. Citing scientific literature, Whitewash builds an unassailable case that not only is milk unnecessary for human health, its inclusion in the diet may increase the risk of serious diseases including: Prostate, breast, and ovarian cancers; Osteoporosis; Diabetes; Vascular disease; and Crohn's disease. He also shows that our obsession with calcium is unwarranted. Published November 1, 2010. [Kindle edition will be available.]
Don't Drink Your Milk! New Frightening Medical Facts About the World's Most Overrated Nutrient by Frank A. Oski MD. This is not a new book, and the numerous studies it cites will be old. The book is primarily against pasteurized milk.
MOOOOve Over Milk by Vicki B. Griffin and Dane J. Griffin is an attempt to combat the deception spread by the dairy industry. It lets the public know the truth of the ills that cow's milk consumption can bring.
Robert Cohen also has a 63 page version: Milk: A-Z. Read reviews at those Amazon links.
Robert Cohen has written a book entitled: Milk: The Deadly Poison. This is a well-referenced hardcover book. An audio cassette is also available on the secondary market.
Middleton's Allergy: Principles and Practice by N. Franklin Adkinson Jr. MD et al is a revised, multimedia version of an established classic. It should be included in any library requiring a compendium on allergic diseases. The rather high price includes online consulting.
Food Allergy: Adverse Reactions to Food and Food Additives by D. D. Metcalfe and Hugh Sampson is the most comprehensive review of the subject available and is a valuable resource for clinicians, scientists, nutritionists, and their patients. It includes a discussion of eosinophilic esophagitis, milk hypersensitivity, and milk protein allergy. Unfortunately it is priced as a medical textbook.
Health Press has published: Hold the Cheese Please! A Story for Children About Lactose Intolerance by Frank J. Sileo. The book explains lactose intolerance to children between the ages of six through twelve years. Also at Amazon.
Mad Cows and Milk Gate by Virgil M. Hulse. This is a 1996 book that is now dated. The book's main focus is the practice of feeding often diseased sheep, chickens, and other cows blood to cows, and the viruses that are thus spread from species to species. But since the book came out this has been banned.
Russell Eaton in London has written The Milk Imperative claims to reveal exactly why dairy milk causes osteoporosis. The author also maintains The Milk Blog.