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Title: Not the best option
Review: If you are trying to avoid wheat or gluten, this book is not the best choice. The recipes appear to be designed using wheat flour, with gluten-free substitutions listed below each. If you have any experience with gluten-free baking, you know that simply substituting a different kind of flour is often not enough. So far, the recipes I have tried have not turned out very well, and I have had more luck adapting old recipes that are not intended for people with food allergies. This book might be helpful if you are just starting out trying to provide foods for a child with food allergies, and are having trouble coming up with ideas. Otherwise, your money would be better spent on a book by Bette Hagman or Carol Fenster.
