A Cooking Guide for People with Food Allergies, Including 36 Tested Recipes

Many people have physical reactions after eating certain foods. Whether the reaction is called an allergy, a sensitivity, or an intolerance doesn't matter. After a doctor has diagnosed the allergy or intolerance, you must modify your diet, or your family's diet, to eliminate the offending substance. Some foods— tomatoes or nuts, for example— are easy to omit from the diet, but some foods are hard to avoid. Especially difficult are milk, eggs, corn, and wheat.

This book provides information to help in selecting and preparing foods that do not contain milk, eggs, corn, or wheat; tips to help recognize these ingredients in prepared foods; and 36 tested recipes designed to help avoid them.