Our son has multiple food allergies, including nuts, eggs, and milk, and when we were recently told to take him off of gluten as well, I thought we'd never have bread again. This book saved our breakfasts, lunches, and dinners with delicious muffins, scones, and breads that are delicious and moist. We're working our way from cover to cover - so far I've made at least a dozen recipes and they are a bit hit, even with the non-allergic - plenty of people have said they can't believe these breads are gluten free, let alone egg and dairy free. 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).
This book relies mainly on alternative flours like sorghum, quinoa, tapioca, and millet. It is largely legume free, soy free, and nightshade free, and where these things are used she usually recommends an alternative. It's been a joy to find a book full of fluffy, real bread-like breads that we can actually eat. Highly recommended.