Product Description

If you feel unusually tired after meals, or often bloated or craving certain foods; if you suffer from asthma, eczema or migraines; and, if your digestion is sluggish and your immune system low - then you're probably one of the 35% of the population who suffer from allergies or intolerances, and this book could literally change your life. "The Best Gluten-Free, Wheat-Free and Dairy-Free Recipes" gives you easy-to-make, mouthwatering recipes without gluten, wheat, cheese, milk or butter. Try Roasted squash, leek and bacon risotto for lunch and you'll wonder why you ever bothered with Parmesan; or try the Fruit tarts with dairy-free custard or the Rich chocolate tart and savour the taste of pastry, even though it's gluten-free.From simple breakfasts and quick lunches, to stunning recipes for dinner and entertaining, this book ensures that your allergy doesn't mean you have to miss out on great food. 'A superb contribution to allergy-free cuisine - one that is long overdue' - Max Tomlinson N.D. 'Delicious recipes...designed to alleviate all those uncomfortable symptoms of food intolerance' - "She magazine".

Product Details

• Amazon Sales Rank: #17343 in Books
• Published on: 2008-11-15
• Original language: English
• Binding: Paperback
• 176 pages

Annabel Karmel
Packed full of easy, delicious recipes all your family will love.

Max Tomlinson ND
A superb contribution to allergy-free cuisine - one that is long overdue.

She Magazine October 2007
Delicious wheat-free, gluten-free and dairy-free recipes ....designed to alleviate all those uncomfortable symptoms of food intolerance.

Customer Reviews

A Coffee Table Book For Gluten Intollerance.
This is a lovely looking book, the kind you like to leaf through with a coffee and muffin in hand. Many of the recipes are interesting and thoughtful, simply explained and offered with enough space around them so you don't feel you're reading the encyclopedia.

I was happy to see that Grace had opted for fruit sugar in the desserts and even strayed as far as Millet flour. However, this book does rely heavily on the same mixtures of rice\gram\tapioca flour that give that familiar (and not that pleasant) sandy texture and beany flavour. The only gluten free bread recipe offered is a soda bread that I didn't even bother making as I know from experience that it would make a dry, heavy loaf.

True celiacs be aware of the labelling system used in the book as not all recipes are gluten free. Anyone avoiding soya, be prepared to make many substitutions.

I would recommend this book for someone who doesn't have any experience of gluten free cooking, but maybe think about buying some sorghum, amaranth or teff flour to use instead of the rice flour in the recipes?

Nigella without the cream!
I love this book. I'm allergic to dairy and was really at a loss for what to cook at times before finding it. Grace writes so well and this is a very good source of recipes. She makes everything sound and look so delicious.

Besides evening meals there are breakfast options, snack foods and plenty of cakes and sweet things - even chocolate! Her instructions are easy to follow and she suggests a list of store cupboard ingredients to get you started.

We have tried and enjoyed a number of the recipes including the Thai green chicken curry and the yummy chocolate cake. They were all very simple to prepare and went down well with all the family, not just me.

Overall this is a beautiful recipe book which has given me so much more choice about what I can really eat. I'll happily buy a copy for my friends with and without allergies this Christmas.

Nicely laid out, bit eggy for me
This is one of those cookbooks that's nice just to read with a cup of coffee. The layout is easy on the eye, the photographs beautiful.
For me, there's a bit of a problem in that so many recipes use eggs, and I can't eat em, but that's hardly the author's problem.

Some of the recipes are also not gluten free as they feature oats, but there's only a few of these. Generally, these are good simple recipes that would suit someone just starting out cooking with restricted ingredients.