I have amassed quite a collection of allergy friendly cookbooks in my mission to whip up tasty food for our son who has multiple allergies. Nearly all of them have been a complete disappointment and waste of money. This one is definitely not. There is practicle advice on how to replace eggs in recipes. Things I'd never heard about before. Apple puree in cakes to bind them? Genius! There are several versions of recipes in here, and the recipes have alternative ingredients. For example, there are four different pastry recipes, so one way or another, you'll find some pastry you can eat.
The substitution of ingredients is where I normally find frustration with these sort of books. You know, where you can't use wheat flour, the recipe tells you to use your wheat-free/gluten-free flour in its place, and the finished dish never works, but you don't know why. This book gives you practicle help. The author gives you detailed information as to what the ingredients are doing in a recipe and how you can substitute them. Better still, the substitions actually work. For example:
Rich Fruit Cake. This recipe calls for almonds. You can't eat almonds? No problem, use the same amount of plain flour and add an extra teaspoon of butter. There's also 4 eggs needed. Can't eat eggs? Use apple or apricot puree to bind the mix instead.
I've lost count of the number of unsuccessful breads I've made and thrown in the bin. First try with a dairy-free, egg-free, wheat-free, nut-free white loaf from this book and I had it cracked. My son ate bread for the first time in his life. And you know what, you'd be hard pressed to tell it apart from a 'normal' freshly baked loaf.
This really is the best allergy friendly cookbook I've come across. Save yourself the grief and invest in this one above all others!