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📙 The Allergy-Free Cookbook: More than 150 Delicious Recipes for a Happy and Healthy Diet by Eileen Rhude Yoder — epub download


I don't understand this cookbook, it says allergy-free yet almost every recipe has a main offender: gluten (through wheat, barley or potentially oats), milk or nuts. All of the bread recipes say wheat, rye, barley or oat flour (HELLO gluten). It does give you some ideas for gluten-free flour mixes in the beginning of the book, but how will I know what mix to use for what recipe? Besides the gluten, most recipes call for nuts or milk. What gets me is it talks about substitutions but how can I substitute nuts if the recipe's main ingredient is nuts! How about - "nut butter granola bars","pecan balls","raisin nut cookies", "chocolate crunch nut butter bars", "honey nut raisin cookies" - mind you, these are 5 out of 6 recipes IN A ROW (and wouldn't you know it, that 6th recipe has nuts as an optional ingredient). Why would an allergy free cookbook have so many allergens? There is some good information in the beginning of where to find potential allergens and hidden foods etc. I could just use that to learn about allergies in general and then use a normal recipe book to try and make my own sustitutions.

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