The AiA Gluten and Dairy Free Cookbook
Foreword by Rosemary Kessick, Allergy Induced Autism
Compiled by Marilyn Le Breton
Paperback: £27.99 / $49.95
2002, 246mm x 173mm / 10in x 7in, 416pp
ISBN: 978-1-84310-067-6, BIC 2: VFJD
VFXC
WBHS
Acknowledgments. Preface from the Editor. Foreword from Rosemary Kessick (CEO of AiA). Introduction. Please Read before Starting to Cook. Gluten Free Flour Mix. Converting Traditional Baking Recipes. Egg Substitution Suggestions. Dairy Substitutions in Baked Products. Useful Substitutions I. Useful Substitutions II. Natural Food Dyes. UK and USA Cookery Terms. Bakery Goods: Bread, Rolls and Pizza Bases. Pancakes and Waffles. Biscuits and Cookies. Cakes, Brownies, Muffins and Donuts. Cake Toppings, Icings and Fillings. Desserts and Puddings. Soups. Pasta and Pasta Sauces. Rice Based Dishes. Stews and Casseroles. Meat Based Meals. Poultry Based Meals. Fish and Seafood Based Meals. Sausage Based Meals. Vegetarian and Vegan Meals. Snacks. Condiments, Sauces, Marinades, Pates and Dips. Sauces, Stocks and Gravies. Pastry. Candy. Miscellaneous Food Items. Non-food Items. Appendix I: Travelling with a Food Allergic Child. Appendix II: Travelling and Holidaying with an AiA Child. Appendix III: School Lunch Suggestions for the AiA Child. Appendix IV: Allergen Free School Lunches. Appendix V: Details of Commercial Contributors. Index.
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