18 of 20 people found the following review helpful
Cookbook but no general advice.,
This review is from: Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the 'Sensitive Gourmet' (Over 250 Simple Recipes to Help You Fight Food Allergies and) (Paperback)
A good functional cookbook, but not always the most useful recipes - e.g. to cook a cheesecake it advises to use sheep or goat milk... but many dairy intolerant people couldn't use those substitutes either. It also doesn't give any general advice about substitutions. Other books can advise that rice flour is good for custard and sweet tasting recipes, despite cornflour being the normal ingredient.