How to Cook for Food Allergies

The diagnosis of a food allergy is at once a blessing and a source of anxiety. It is a blessing as it may explain symptoms from which you have been suffering, but it creates uncertainty in that you now face change in your lifestyle or circumstances to accommodate or overcome the allergy.

This is compounded by the fact that almost all pre-cooked food or ready meals cannot be eaten by most food allergy sufferers. This becomes a severe restriction, not just for food and eating, but in almost all areas of life.

‘How to Cook for Food Allergies’ was written by Lucinda, founder of Genius, to give the food allergy sufferer the tools they need to conquer these problems. It explains why dairy, egg, wheat, nuts and soy are so ubiquitous in the food we eat and how they are used, so that you can understand how you can substitute these ingredients.

It gives a primer on basic cookery techniques to enable the reader to cook tasty, varied and appealing allergen-free food from scratch.

Finally, it shows how you can take these lessons and apply them to recipes elsewhere that have not been designed specifically for food allergy sufferers.

How to Cook for Food Allergies in paperback and hardback is available from Amazon.