The Allergen-Free Baker’s Handbook: How to Bake without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, or Sesame

With the number of cases of food allergies skyrocketing - peanut allergies have doubled in the last five years - parents are eager to find recipes for foods that are safe and appealing. The Allergen-Free Baker’s Handbook offers detailed explanations of alternative foodstuffs, advice about choosing safe products, and sources for buying them. Additionally, these recipes will appeal to vegans, people avoiding refined sugar and artificial ingredients, and whole-foods cooks interested in baking with gluten-free flours such as amaranth and quinoa.