Foreword by Sir Charles Jessel
For those with food allergies, chronic fatigue (M.E.), coeliac disease, asthma, eczema, dermatitis – or who simply want to live well, this book will be invaluable.
Eating desserts, sweets, cookies, breads and cakes may seem impossible if you can’t use dairy products or wheat but Antoinette’s problem solving is second to none. Using all sorts of alternative ingredients such as soya or coconut cream, rice or potato flour she has created over 100 fabulous recipes – from French apple tart to chocolate profiteroles.
Antoinette has had excellent coverage and reviews for the Sensitive Gourmet – she is the first person who has really proved that you really don’t have to deny yourself treats if you are on a special diet.
Cakes, Cookies, Desserts and Breads without Diary, Wheat or Gluten
AT LAST! You can treat yourself to wicked cakes and cookies, mouthwatering desserts and sweets, and freshly baked bread. If you thought that avoidance of wheat, gluten or diary products meant you could never again entertain with style or enjoy wonderful food – think again!
Sensitivity to some or all of the foods excluded in these recipes can cause celiac disease, lactose and wheat allergy, asthma, eczema or chronic fatigue. An increasing number of people suffer from a wide range of symptoms including:
"I have found a cookbook with such mouthwatering wheat-, dairy- and gluten-free recipes that your dinner guests will never know the difference … 'The Sensitive Gourmet' is positive proof that food intolerances do not mean you have to miss out on delicious treats."
Susan Clark, 'The Sunday Times' review of 'The Sensitive Gourmet'
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