Description

Created with the idea that a child’s diet should be healthy and fun, this inviting and easy-to-use cookbook features more than 100 delicious allergy free dessert recipes the whole family will enjoy. From birthday cakes and cupcakes to chocolate-chip cookies and banana cream pie, these recipes substitute rye flour, carob, almond milk, and other ingredients for foods children may be allergic to.

This second edition includes updated substitution charts enabling any cook to convert family-favorite recipes into allergen-free delights, and a buying guide shows where to find special ingredients. There is even a chapter covering breakfast ideas, including pancakes, smoothies, waffles, and granola bars. It addresses the allergy and environmental food concerns that parents and caregivers face today as more and more children are diagnosed with multiple food allergies. Helpful tips cover how to avoid allergic foods while traveling, great snacks to take along for the ride, and how to create an allergy-free home.

About the Author

Wilma Selzer Nachsin has a master’s degrees in home economics education and consumer education and is a life and career coach. Mary Harris is a freelance writer. Her two children have a family history of asthma and food sensitivities. Rebecca S. Hoffman, M.D., is board-certified in allergy and clinical immunology and maintains a private practice in Chicago, Illinois. She resides in Evanston, Illinois. Dr. Ida Mary S. Thoma received her Ph.D. in microbiology from Rutgers University.