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 Gluten Free, to give the food allergy sufferer the tools they need to conquer these problems. It will change the sufferer’s perception of themselves from “allergic” and “restricted” to “normal” and “free” or “unrestricted”.

• 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 – and with what – you need to substitute to remove these ingredients;
• It gives a primer on basic cookery techniques to enable the reader to cook tasty, varied and appealing 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 from Amazon.